Whaaaat? How did it get to August suddenly? I mean, don’t get me wrong, I love August (ever since we moved away from Paros as tourist crazy August there was easily the worst month ever!!), but I realise that we are slowly heading for the end of summer and that’s making me a little sad. I don’t want this summer to end! It’s been too good.

Dry ingredients

  1. 90 g / 1 cup rolled jumbo oats* (gluten-free certified if required)
  2. 50 g / 1/3 cup hazelnuts, roughly chopped
  3. 3-4 green cardamom pods**, seeds crushed in pestle and mortar

Wet ingredients

  1. 60 ml / ¼ cup maple syrup
  2. 60 ml / ¼ cup 100% nut butter (I used hazelnut) or seed butter or tahini


  1. 500 g / 17 oz fresh blackberries
  2. 400 g / 14 oz thick vegan yoghurt (I used coconut) or whipped coconut cream


  • Preheat the oven to 130° C / 265° F fan function (or 150° C / 300° F without the fan) and line a large baking tray with a piece of baking paper.
  • In a large bowl, mix the maple syrup and nut (or seed) butter or tahini well.
  • Mix in the oats, chopped hazelnuts and crushed cardamom seeds.
  • Spread the granola mixture on the prepared baking tray and bake for about 40 minutes. Do not stir, I know that’s controversial, but that’s how you’ll get big granola clusters. In fact you’ll be more likely to end up with one “big ass” cluster 🙂 .
  • Allow the granola to cool down (it will crisp up) before using. Store in an airtight container. Use within a few weeks.

full reading : https://www.lazycatkitchen.com/granola-pots-blackberries/