Lemon + caraway granola with peach compote

Lemon + caraway granola with peach compote

By
From
Spoon
Makes
8–10 bowls

The name of this granola recipe has changed a few times as we have refined it. The lemon creates a fresh citrus taste, but it’s the caraway seeds that really give it a massive flavour boost. For me, caraway seeds are such a Scandinavian taste – it must be something to do with the rye bread I had when I visited.

In any case, this is one of my favourite granola recipes and it is a really grown-up one. Give it to those of your friends who scoff at the lack of sophistication in breakfast foods and see what they think! It’s delicious served with some yoghurt.

Jonny

Ingredients

Quantity Ingredient

Dry ingredients

Quantity Ingredient
125g oats
100g blanched almonds
75g pumpkin seeds
1 tablespoon sesame seeds
2 teaspoons caraway seeds
1 teaspoon fennel seeds
1/2 teaspoon ground cinnamon
100g dried apricots

Wet ingredients

Quantity Ingredient
3 tablespoons coconut oil
125ml maple syrup
3 tablespoons rapeseed oil
1 lemon, zested and juiced

rapeseed oil

Quantity Ingredient
5 ripe peaches
2 tablespoons maple syrup
1 lemon, zested and juiced
2 tablespoons water

Topping

Quantity Ingredient
natural yoghurt

Method

  1. Preheat the oven to 180°C.
  2. Combine the dry ingredients (except the dried apricots) in a large bowl.
  3. Melt the coconut oil gently in a small pan over a medium heat. Pour into a separate bowl, add the remaining wet ingredients, and use a fork or whisk to emulsify the maple syrup and honey with the oil (the colour becomes lighter when this happens).
  4. Add the wet ingredients to the dry and mix to ensure that all the oats are covered.
  5. Spoon the mixture onto a baking tray lined with baking parchment, spreading it into a thin, even layer. (Use 2 trays if needed.)
  6. Bake on the middle shelf in the oven. After 15 minutes or so, remove the tray from the oven and stir the ingredients thoroughly, spreading them evenly across the tray to prevent the granola from burning at the edges. Return to the oven. The granola is ready when lightly browned (normally 30–35 minutes) and will crisp up as it cools.
  7. Remove from the oven and leave to cool. Stir in the apricots.
  8. To make the peach compote, remove the stones from the peaches, slice the flesh and cut it into small pieces. Put the peaches in a pan along with the remaing compote ingredients. Warm over a medium heat, cover the pan and cook until the peaches are soft — around 20 minutes.
  9. Serve the granola with the peach compote and some yoghurt.
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