Granola with Blueberry Lemon Compote

Breakfast
Written By ouichef

Granola with Blueberry Lemon Compote

Preparation

For the granola:

  • Preheat oven to 325 F.

  • In a large bowl, combine oats, pumpkin seeds, slivered almonds, coconut flakes, golden raisins, ground ginger, cinnamon and sea salt.

  • In a medium bowl, combine banana, chopped dates, coconut oil and maple syrup.

  • Add the wet ingredients to the dry, mixing until the oats are well coated.

  • Evenly distribute the mixture on a large baking sheet and place in the oven for 20-25 minutes, stirring once about 10 minutes in. Cook until oats are golden and crispy.

For the blueberry compote:

  • In a small bowl, combine blueberries, maple syrup, vanilla extract, lemon zest, and lemon juice. Let chill in fridge until ready to use.

To serve:

  • Add yogurt to a bowl and top with a handful of granola. Spoon blueberry lemon compote on top and enjoy!

Ingredients

For the granola:

  • 1 cup large flake oats

  • 1/2 cup pumpkin seeds

  • 1/2 cup slivered almonds

  • 1/2 cup coconut flakes

  • 1/2 cup golden raisins

  • 1/4 tsp ground ginger

  • 1 tsp cinnamon

  • 1/4 tsp sea salt

  • 1 ripe banana

  • 5 medjool dates, pitted & chopped

  • 2 tbsp coconut oil

  • 2 tbsp maple syrup

For the blueberry compote:

  • 1 cup blueberries 

  • 2 tbsp maple syrup

  • 1 tsp vanilla extract

  • Zest of 1 lemon

  • 1/2 a lemon, juiced 

Plain Greek yogurt

ouichef