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Lavender & Blackberry with Toasted Hazelnut & Almond Granola

The Balanced Kitchen
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Breakfast
Servings 2


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

  • 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.
  • Place all granola ingredients in a bowl (nuts, oats, pure Maple syrup and coconut oil) and combine together with a spoon.
  • Place the granola mixture on to a baking tray and shake to spread evenly.
  • Place the tray under the grill for 5 mins.
  • Using a spoon, turn the mixture and return the tray to the oven for 2 more minutes.
  • Remove from the grill and set to one side to cool.

For the blackberry smoothie

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