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Fruit & Nut Granola Crisps with Fresh Berry Compote

Fruit & Nut Granola Crisps with Fresh Berry Compote

Snack
Prep Time
40min
Cook Time
30min
Servings
4
Calories
220
Chef's Note

These granola crisps can be made up to a week in advance and stored in an airtight container. For the crunchiest texture, make sure to roll the mixture very thin and allow it to cool completely before breaking apart. The berry compote can be made a day ahead and refrigerated, but add the fresh berries just before serving for the best texture and flavor. For a dairy-free version, substitute the Greek yogurt with coconut yogurt.

Tags
high fiber
vegetarian
homemade crackers
fresh fruit
berries
whole grain
snack
yogurt
heart healthy
antioxidant rich
Ingredients

  • 1 cup rolled oats

  • 1/2 cup almond flour

  • 2 tablespoons ground flaxseed

  • 1/4 cup unsweetened shredded coconut

  • 1/3 cup chopped walnuts

  • 2 tablespoons sunflower seeds

  • 1 teaspoon cinnamon

  • 1/4 teaspoon salt

  • 3 tablespoons honey

  • 2 tablespoons coconut oil

  • 1 teaspoon vanilla extract

  • 2 tablespoons water

  • 1 cup fresh strawberries

  • 1 cup fresh blueberries

  • 1 cup fresh raspberries

  • 1 tablespoon lemon juice

  • 2 tablespoons maple syrup

  • 1 cup Greek yogurt

  • 1/4 cup fresh mint leaves

  • 1/4 cup dried cranberries

Instructions
  • 1

    Preheat your oven to 325°F (165°C) and line two baking sheets with parchment paper.

  • 2

    In a large bowl, combine 1 cup rolled oats, 1/2 cup almond flour, 2 tablespoons ground flaxseed, 1/4 cup shredded coconut, 1/3 cup chopped walnuts, 2 tablespoons sunflower seeds, 1 teaspoon cinnamon, and 1/4 teaspoon salt.

  • 3

    In a small saucepan over low heat, warm 3 tablespoons honey, 2 tablespoons coconut oil, and 1 teaspoon vanilla extract until melted and well combined.

  • 4

    Pour the wet ingredients over the dry mixture and add 2 tablespoons water. Stir until everything is evenly moistened and begins to clump together.

  • 5

    Divide the mixture between the two prepared baking sheets. Place another sheet of parchment paper on top and use a rolling pin to flatten the mixture very thin (about 1/8 inch).

  • 6

    Remove the top parchment paper and score the mixture into cracker-sized squares or rectangles using a knife or pizza cutter.

  • 7

    Bake for 20-25 minutes, rotating the pans halfway through, until the edges are golden brown and crisp. Watch carefully during the last few minutes to prevent burning.

  • 8

    Remove from oven and let cool completely on the baking sheets. The crisps will harden as they cool.

  • 9

    While the crisps are cooling, prepare the berry compote. Wash all berries and remove stems from strawberries. Dice strawberries into small pieces.

  • 10

    In a medium saucepan, combine 1/2 cup each of the strawberries, blueberries, and raspberries with 1 tablespoon lemon juice and 2 tablespoons maple syrup.

  • 11

    Cook over medium-low heat for 5-7 minutes, stirring occasionally, until the berries release their juices and begin to break down slightly. Remove from heat and let cool.

  • 12

    Once cooled, gently fold in the remaining fresh berries and 1/4 cup dried cranberries.

  • 13

    In a small bowl, stir 1 cup Greek yogurt until smooth.

  • 14

    To serve, break the granola crisps along the score lines. Top each crisp with a dollop of Greek yogurt, a spoonful of the berry compote, and garnish with fresh mint leaves.

  • 15

    Arrange on a serving platter and serve immediately.

Nutrition Information (per serving)
220
Calories
14g
Protein
25g
Carbs
8g
Fat
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