Maple and nut granola

Made with only white nuts, as I like to say, and freeze-dried berries, this granola is wonderfully easy to make and even easier to eat, as its crunchiness mixed with the freshness and tiny sourness of the berries is just about perfect. Serve with either milk, yogurt, or the French way, with fromage frais and rhubarb compote.

20 g freeze-dried strawberries
20 g freeze-dried blackberries

oven mixture:
200 g oats
100 ml maple syrup
50 ml mild grapeseed or deodorised sunflower oil
70 g almond flour
40 g blanched almonds, chopped
90 g cashews, chopped
a pinch of sea salt
generous amount of vanilla powder

Preheat the oven to 150° C. Line a pan with baking paper.

In a bowl, mix all of the oven mixture ingredients, coating everything, and put it in a pan and even it out. Place in the oven for 15 minutes. Take out, mix a bit, and bake for another 15 minutes. Take the pan out and leave it to cool in the pan, as it keeps on baking and drying, which is essential.

When cool, and only when cool, mix with the berries. Place in an airtight jar (as this one from Kilner) and keep there until you have used it all.

In partnershop with Mason Cash and Kilner