Berry Granola

Ingredients

• 270 g (3 cups)rolled oats
• 210 g (1½ cups; ½ cup each)mixed pecans, walnuts and almonds
• 30 g (¼ cup)pepitas
• 2 teaspoonscinnamon
• 2 teaspoonsnutmeg
• ½ teaspoonsalt
• 540 g (2¼ cups)almond butter
• 120 g (½ cup)tahini, or more almond butter
• 60 ml (4 tablespoons)olive oil, or unrefined coconut oil
• 90 ml (6 tablespoons; ¼ cup plus 2 tablespoons)maple syrup
• 1 teaspoonvanilla extract
• 20 g (1 cup)freeze-dried berries, or more

Instructions

1. 1

   Heat the oven

   Heat the oven to 177°C (350°F) and line a half-sheet pan with baking parchment.

2. 2

   Mix the dry ingredients

   In a bowl, combine the rolled oats, nuts, pepitas, cinnamon, salt and nutmeg.

3. 3

   Stir the wet ingredients

   In a separate bowl, mix the almond butter, maple syrup, olive oil, tahini and vanilla extract.

4. 4

   Combine the mixtures

   Add the dry ingredients to the almond butter mixture and stir until combined.

5. 5

   Press into the pan

   Tip the mixture onto the lined half-sheet pan and press it into an even layer with a spatula.

6. 6

   Bake and cool

   Bake for 20–25 minutes, then leave to cool completely for about 15–20 minutes.

7. 7

   Break and add berries

   Break the cooled granola into small pieces or larger clusters by hand or with a spatula. Transfer it to a bowl or airtight container and toss with the freeze-dried berries.

8. 8

   Store the granola

   Keep the granola in an airtight container at room temperature for 1–2 weeks.

What is berry granola?

Granola is a baked mixture of oats and other ingredients, commonly served at breakfast or eaten as a snack. This American-style version pairs nuts and seeds with freeze-dried berries for crunch and a fruity finish.

Nut butter, tahini, oil and maple syrup bind the oat mixture into clusters as it bakes. Pressing it into a single layer helps it bake evenly and makes it easy to break into the size you like.

Nutrition and macros by portion

The nutrition label shows one serving as written: 375 calories, 10g protein, 30g carbs, 26g fat.

The oats and maple syrup contribute most of the carbohydrates, while the almond butter, tahini, nuts and oil account for much of the fat. Oats, nuts and seeds also contribute protein. Serve a measured portion with yoghurt and fresh fruit for a more complete breakfast.

The nuts and seeds

Mixed nuts: Pecans, walnuts and almonds give the granola a variety of textures and flavours. Chop any particularly large pieces so they distribute more evenly through the mixture.

Pepitas: These add a smaller, crisp seed alongside the larger nuts. Stir them through with the oats and spices before adding the wet mixture.

The binding mixture

Almond butter: This is the main binder and lends the granola its rich, nutty character. Stir it thoroughly with the maple syrup, oil, tahini and vanilla so the mixture is easier to combine with the oats.

Tahini: Its savoury sesame flavour balances the sweetness of the maple syrup. The recipe allows you to use more almond butter instead if you prefer not to use tahini.

Pressing for clusters

Even layer: Spread the mixture across the lined pan and press it down so there are no noticeably thin or thick areas. A level layer helps the granola bake at a similar rate.

Hands off: Let the baked layer cool completely before breaking it up. Handling it while warm can leave the pieces more crumbly rather than forming distinct clusters.

How to tell it is ready

Bake time: The recipe gives a 20–25 minute range at 177°C (350°F). Start checking at the shorter end of the range, as the granola needs to bake without scorching.

Cooling: The granola is still setting after it comes out of the oven. Give it the full 15–20 minutes to cool before breaking it into pieces.

When to add the berries

Freeze-dried fruit: Add the berries after baking and cooling, rather than mixing them into the oat mixture before it goes into the oven. This keeps them separate from the bake and makes them easy to distribute through the finished granola.

Serving: Spoon it over yoghurt or a smoothie bowl, or eat a handful as a snack. It also works as a crunchy topping for fruit.

Recipe notes & tips

• Line the pan with baking parchment to make the baked layer easier to lift and break apart.
• Stir the almond butter mixture well before adding it to the dry ingredients.
• Press the mixture into a consistent layer so it bakes evenly.
• Let the granola cool completely before breaking it into clusters.
• Toss in the freeze-dried berries only after the granola has cooled.

Variations

• Swap the tahini: Use more almond butter in its place, as the recipe suggests.
• Change the oil: Use unrefined coconut oil instead of olive oil.
• Add more berries: Increase the freeze-dried berries to suit your taste.
• Vary the nuts: Use different proportions of pecans, walnuts and almonds while keeping the total amount the same.
• Serve with yoghurt: Add a spoonful of granola over yoghurt for a quick breakfast.

Common mistakes to avoid

• Uneven layer: Spread and press the mixture evenly so thinner areas do not bake faster.
• Breaking it while warm: Cool the granola completely first to help it hold together in clusters.
• Adding berries before baking: Toss them through after cooling as directed.
• Skipping the parchment: Line the pan so the baked granola is easier to handle.
• Storing it warm: Let the granola cool fully before sealing it in a container.

How to store

Once completely cool, store the granola in an airtight container at room temperature for 1–2 weeks. It is served as a crunchy cereal or topping, so no reheating is needed.

Frequently asked questions