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Lavender & Blackberry with Toasted Hazelnut & Almond Granola

Course: Breakfast
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 2
Author: Joanne


For the granola

  • 2 cups oats
  • 1 handful almonds
  • 1 handful hazelnuts
  • 2 tbsp pure Maple syrup
  • 1 tbsp coconut oil

For the blackberry smoothie

  • 2 cups blackberries fresh or frozen
  • 1 cup plantbased milk
  • 2 tbsp flax seeds
  • 1 tbsp lavendar flowers


For the granola

  1. Place the nuts in a food processor and pulse a few time to chop the nuts.  Do not over process, you need to reach a chunky texture.  Alternatively, simply place the nuts on a chopping board and chop the nuts using a knife.

  2. Place all granola ingredients in a bowl (nuts, oats, pure Maple syrup and coconut oil) and combine together with a spoon.

  3. Place the granola mixture on to a baking tray and shake to spread evenly.

  4. Place the tray under the grill for 5 mins.

  5. Using a spoon, turn the mixture and return the tray to the oven for 2 more minutes.

  6. Remove from the grill and set to one side to cool.

For the blackberry smoothie

  1. Place the blackberries, plantbased milk and flax seeds in to a food processor and blend until smooth.

  2. Add half of the smoothie mixture and half of the granola to a bowl and add a sprinkling of fresh lavendar flowers.  Lavendar has a strong taste so a small amount goes a long way!


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