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Elderflower Granola

July, 2019

Elderflower Granola

This takes a floral twist on your classic granola by using eldeflower essence. This light and tasty granola hits the spot served with thick and creamy Greek yoghurt and berries for breakfast or a snack.  

Elderflower Granola

Serves 8-10


  • 2 cups mixed oat, barley and rye flakes. I found this muesli mix in Holland and Barrett (UK health food store). You can use rolled oats if you don't have this

  • 1/2 cup pecans, roughly chopped

  • 1/4 cup walnuts, roughly chopped

  • 1/4 cup roasted almonds, roughly chopped

  • 2 tbs pepita seeds

  • 1/2 tsp elderflower natural flavour

  • 1/4 cup sunflower oil

  • 1/4 cup honey or maple syrup

  • Juice from half an orange


  1. Pre-heat oven to 180°c and line 2 baking trays with baking paper

  2. Add all ingredients in a large bowl and mix to combine so that the dry ingredients are coated 

  3. Transfer onto the baking trays and spread the mixture evenly and relatively flat but sticking together (this is very important as the air needs to circulate around the mixture to make it crunchy)

  4. Cook for 25-30 minutes until golden brown

  5. Cool before removing from the tray

  6. Granola can be kept in an airtight container for up to 1 month to retain the crunch

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