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Lemon granola

Vegan Lemon, Chia and Nut Granola

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A crunchy and easy-to-make lemon-flavoured granola served with vegan yoghurt and blueberry compote.

  • Makes : 6 |
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 40 mins
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Lemon Granola

2 C (500 ml / 200 g) rolled oats
200 g raw mixed nuts
70 g (125 ml) sunflower seeds
2 Tbsp (30 ml) chia seeds
¼ C (60 ml) rice flour
¼ C (60 ml)Westfalia Lemon Flavoured Avocado Oil
⅓ C (80 ml) brown sugar
2 tsp (10 ml) vanilla essence
pinch salt

Blueberry Compote

2 C (320 g) frozen blueberries, defrosted
1 C (250 ml) apple juice
⅓ C (80 ml) brown sugar
1 Tbsp (15 ml) lemon juice
1 tsp (5 ml) vanilla essence

To Serve

6 C (1.5 L) non-dairy yoghurt  (vegan soy, coconut or nut yoghurt)
handful mint leaves, to garnish (optional)
small handful of frozen blueberries

Granola

Preheat the oven to 170 °C. Line a large baking tray with baking paper or a baking mat.

Toss all of the ingredients together; spread out evenly on the lined tray and bake until golden and crisp (20-25 minutes). Stir the mixture regularly to allow it to colour evenly. Remove from the oven, allow to cool and then store in an airtight container.

Blueberry Compote

Combine all of the ingredients together in a small saucepan. Simmer over low heat for 15 minutes. Allow to cool completely and then store in the fridge until ready to use.

To Serve

Ripple the blueberry compote through the vegan yoghurt in individual bowls or serving glasses. Top with a spoonful of the lemon granola. Garnish with mint and 2-3 frozen blueberries (optional) and serve immediately.

TIP: If the compote thickens on standing, simply whisk in a splash of cold water to loosen it.