Elderflower Granola

Serves 10

After making a ginormous batch of elderflower cordial last week, I have been trying to find inventive new ways to use it in all its fragrant-loveliness. The lemon and elderflower cheesecake muffins were a huge success, but unfortunately were all eaten too quickly for me to even take a photo! This granola on the other hand, was somehow spared for just enough time for me to take this shot.

I love making a big batch of granola because it provides a great start to the day for the whole family. It’s not laden with refined sugars like the shop-bought version and actually helps keep blood sugar levels stable due to its high fibre and protein content.  One portion provides 303 calories, 7g of plant-based protein and 4g of fibre; not to mention over a quarter of my daily Vitamin A requirements.  It is also delicious sprinkled on top of some yogurt or a chia pudding for a sweet-but-not-too-sweet mid-afternoon pick me up.

Another reason I like making this healthy granola is because you don’t need to obsess about exact quantities, which is a lovely change from most recipes.  It’s more like ‘a little bit of this and a little bit of that’ depending on what I have available in my cupboards at the time.  By constantly switching up the type of oats, nuts, seeds, dried fruits and flavours I use, it ensures that not only I won’t get bored, but it also gives a greater nutritional variety as opposed to having the exact same breakfast every day.  

Options for the oaty base: 

• Jumbo wholegrain oats

• Buckwheat flakes

• Quinoa flakes

• Spelt Flakes

• Rye Flakes

Options for the nut/seed combo:

• Flaked almonds

• Walnuts

• Cashews

• Hazelnuts

• Pumpkin seeds

• Sunflower seeds

• Sesame seeds

• Hemp seeds

• Flaxseeds 

• Buckwheat groats 

Options for the dried fruits:

• Goji berries

• Mulberries

• Dried apricots 

• Dried figs

• Dried Cherries

• Raisins

• Dried apple rings 

I also like change up the flavours too, with this being the first time I experimented using elderflower cordial (see my previous post on how to make a low-sugar version). 

INGREDIENTS

·     250g Wholegrain Oats
·     180g Mixed Nuts & Seeds (I used Flaked Almonds, Hazelnuts, Pumpkin Seeds and Buckwheat Groats)
·     45ml Elderflower Cordial (see my last post for the recipe)
·     15ml Water
·     80g Coconut Oil
·     100g Dried Fruit of your choice (I used Dried Cherries and Goji Berries) 

METHOD

·      Preheat the oven to 180 degrees.
·      Mix together all of the oats, nuts, seeds and buckwheat groats. and distribute evenly between 2 roasting dishes.
·      In a small saucepan, add the coconut oil, elderflower cordial and water; and heat for 5 minutes.
·      Spoon by spoon, pour the liquid over the nutty oat mixture, and combine well, making sure that it is all coated.
·      Cook in the oven for half an hour or until brown and nicely toasted, mixing frequently to prevent burning and to create an even colour.
·      Once cooled, add the goji berries and dried cherries and store in a large airtight container.
·      Will keep for 3 weeks. 

NUTRITIONAL INFORMATION

Calories – 303
Protein – 7g
Fat – 18g
Carbohydrates – 25g
Fibre – 4g
Vitamin A – 26%