Forest Berry Almond Granola with Chocolate…

A light granola that can be made in less than 10 minutes of actual hands-on time—which is a real relief when it's super hot and humid, as it is right now here in the South of France.

Sometimes I just find great joy in making things from scratch, as quickly and easily as possible. This has been especially true this summer, when the heat has been absolutely devastating for anything physical..

I used to call this granola "Gasteiner granola" back when we had our shop, because I first tasted this kind of granola in the summer of 1998, when I visited the Gastein Valley in Austria as a teenager. I've been lucky enough to go back countless times since then, and I even lived in Salzburg for a short while. You can often find a delicious berry granola there, and that's the one I've tried to recreate—without oils, refined sugar, glucose, or wheat.

Fortunately, you don't need any of those, since there's practically nothing easier to make than honey-roasted granola. As I've shown before with the recipes for Honey Granola with Blueberries, Apple, and Chocolate and Salted Chocolate Granola with Strawberries & PistachiosIt's super easy to make once you've figured out exactly how long to toast it (so you don't under- or over-toast). This granola has no coconut, so it's a good choice if you're sensitive to coconut.

I know people buy granola or muesli at the grocery store, and you rarely find anything good there. People with good taste often bought it at our shop, and those little bags looked so inviting, but there's really no reason to pay a fortune for gourmet granola—if you have 10 minutes and a few simple ingredients, you can easily make it yourself

So let's get started!

Forest Berry Almond Granola with Chocolate

It doesn't get any easier than this—a super-quick, delicious granola. Perfect for brunch and Sunday breakfast, over homemade yogurt or fromage blanc. No added sugar, seeds, oils, or gluten.

Print Pin Rate

Cook Time: 10 minutes minutes

Baking time: 30 minutes minutes

Total Time: 45 minutes minutes

Course: Baked Goods

Cuisine: Breakfast

Keyword: Blueberries, gluten-free, granola, raspberries, honey, honey-roasted, muesli, wild berries, butter, no added sugar

Quantity: 1 Large glass

Author: Belle

Ingredients

What to put in the pot:

• 150 g Unsalted butter
• 140 g Summer Honey (You can use whichever honey you like best. I usually use spring, summer, or acacia honey for granola.)
• 400 g Organic fine/coarse-rolled oats
• 70 g Almond flour
• 50 g Almonds (Chop the almonds coarsely so they still have a nice bite.)
• 1 tsp Vanilla powder (If you don't have vanilla powder, you can use my recipe for homemade vanilla sugar.)
• 1 tbsp Crumble Spice (Cinnamon, ginger, nutmeg)
• 1/2 tsp Fleur de sel

Ingredients to mix into the cooled granola:

• 50 g Freeze-dried raspberries
• 50 g Dried wild blueberries
• 100 g Chocolate chips (I use dark chocolate 70% without lecithin or refined sugar)

Instructions

• Preheat the oven to 170°C / 340°F.
• Melt the butter in a large, heavy-bottomed pot over low heat.
• Add the honey, spices, vanilla, and salt.
• Let the butter melt into the honey, then add the oats, almond flour, and slivered almonds.
• Stir until the oats and almonds are evenly coated.
• Pour the mixture into a baking pan lined with parchment paper.
• Bake in the oven at 170°C / 340°F without convection for 15 minutes.
• While the granola is in the oven, mix the freeze-dried raspberries and blueberries and the chocolate in a bowl.
• Remove the baking pan from the oven and stir with a wooden spatula. Return the granola to the oven for 15 minutes, until golden brown around the edges.
  
• Return the granola to the oven for 15 more minutes, until golden brown around the edges.
• Remove the granola from the oven and let it cool completely in the pan on a wire rack.
  
• Once the granola is completely cool, pour it into a bowl and add the berry-chocolate mixture.
  
• Now you can pour the granola into jars. If you have a jam funnel like this one, the whole process goes much faster. Make sure the berries and chocolate are evenly distributed throughout. The easiest way is a large spoon, as I'm showing here.
  
• Once the granola is in the jar, it should look like the picture below: a beautiful, evenly distributed layer, ready to eat with yogurt, ice cream, or whatever else you'd like.

Notes

If you use blueberries dried in apple concentrate (which I do — they're juicy and delicious!), they can be extremely sticky and tend to clump together. The best fix is to toss a couple of tablespoons of rolled oats with the blueberries until they separate easily, so they're distributed as individual berries throughout the granola.

If you use whole freeze-dried raspberries like the ones I buy, it's worth breaking them into smaller pieces so they're easier to eat. A whole freeze-dried raspberry can be a bit tart, especially for children.

 

 

If, like me, you prefer to serve your family wholesome breakfasts, this granola might be just the thing. It sold well in our shop, and I think most people would love it—it really does taste great. Feel free to leave a comment if you try the recipe or already have.

Have a blessed day!

Love

P.S. All posts on this blog were written and photographed by Belle Frost, AI wasn't used to Generate content; all rights reserved by Maison Frost, theyAI has not been used to Generate content; all copyrights belong to Maison Frost.