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Belle

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.
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Cook Time 10 minutter
Baking time 30 minutter
Total Time 45 minutter
Servings: 1 Large glass
Course: Baked Goods
Cuisine: Breakfast
Ingredients Method Notes

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)

Method
 

  1. Preheat the oven to 170°C / 340°F.
  2. Melt the butter in a large, heavy-bottomed pot over low heat.
  3. Add the honey, spices, vanilla, and salt.
  4. Let the butter melt into the honey, then add the oats, almond flour, and slivered almonds.
  5. Stir until the oats and almonds are evenly coated.
  6. Pour the mixture into a baking pan lined with parchment paper.
  7. Bake in the oven at 170°C / 340°F without convection for 15 minutes.
  8. While the granola is in the oven, mix the freeze-dried raspberries and blueberries and the chocolate in a bowl.
  9. 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.
  10. Return the granola to the oven for 15 more minutes, until golden brown around the edges.
  11. Remove the granola from the oven and let it cool completely in the pan on a wire rack.
  12. Once the granola is completely cool, pour it into a bowl and add the berry-chocolate mixture.
  13. 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.
  14. 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.