Today watermelonandcoffee brings us this super-healthy summer recipe of Lemon and Lime infused granola.
Green Tea and crunchy Granola are two of my favourite things to have for breakfast on a sunny and bright morning. Refreshing and yet comforting, the flowery and fruity flavour with a hint of lemon and lime the Le Chica Green Tea has to offer, I had to create something very special with it! And here it is, a summery, crunchy Granola, which will let your mouth dance to a rainbow of flavours. And a little bonus: This recipe is vegan, gluten free, oil free and soy free.
Serves: 2 – 4
- 50mL La Chica – Lemon and Lime Green Tea
- 100g oats (see notes below)
- 50g buckwheat groats
- 20g puffed millet (substitute for puffed quinoa or amaranth if you wish)
- 20g chia seeds (or ground flax seeds)
- 100g coconut sugar (or any other granulated sugar of choice)
- a pinch of salt
- 25g pistachios, chopped
- 35g dried mango, chopped
- zest of a lime
- juice of half a lime
- preheat the oven to 180°C
- cook your La Chica – Lemon and Lime Green Tea due to the instructions on the packaging
- in a large bowl, combine all of your ingredients except the tea and lime juice. Mix until well combined
- add the tea to your mixture, little by little and mix until your mixture is evenly moist
- add the lime juice and mix again – your mixture should be nice and moist but not wet. When there is a little bit of liquid visible, add more oats or wait a little until your mixture absorbed the excess liquid
- spread evenly on a lined backing tray. If you like your granola to stick together, press it down with a spoon and don’t leave any space in between your mixture
- place in the oven for 10 minutes, give it a nice mix, press it down again put it back for another 10 minutes or until slightly brown
- remove from the oven and let cool completely before even touching it
- once it’s cooled completely, break it into pieces and serve however you like or store it for later
- I found that granola gets the best when made with a silicon baking mat. So if you have one of those, go for it! It works fine with regular baking paper tho.
- If you don’t like mango or pistachios, you can always use a substitute you love! However, the final product will have a different taste!
- I used quick oats in this recipe but you can use rolled oats. If you can’t have oats, quinoa flakes work fine!
- Reducing the amount of sugar will make your granola less sticky and crunchy, just so you know.
- I served mine with some fresh strawberries on top of some fermented coconut yogurt!
I hope you enjoy the recipe and make sure to tag me on Instagram @watermelonandcoffee so that I can see your beautiful creation!
LEMON AND LIME INFUSED SUMMER GRANOLA article written by and all photos are copyright of watermelonandcoffee