Berry Nut Chocolate Intense Granola

Recipe From What's For Lunch, Honey?


300g rolled spelt flakes

100g cashew nuts

200g clear honey

3 tablespoons rapeseed oil

1 teaspoon cinnamon

140g mixed dried berries

50g sunflower seeds

50g poppy seeds

100g dark chocolate, roughly chopped. I used Lindt Dark Chocolate Orange Intense

pinch of fleur de sel


  1. Preheat oven to 160 degrees C. Line a baking tray with baking paper.
  2. Heat honey and oil together in a large pan until the mixture begins to boil. Tip in the spelt flakes, cashew nuts, sunflower seeds, poppy seeds, fleur de sel and cinnamon and stir well until the oats are well coated. Spread out on the baking tray, spreading the mixture out evenly. Bake for 20 to 25 minutes, stirring with a spatula, about halfway through.
  3. Remove from the oven and immediately add the berries and chocolate and stir into the mixture. Spread the mixture out on the baking tray again and press down with a spatula and allow to cool. This helps the granola to clump together.
  4. Allow to cool completely, then place in airtight containers. It will last for 3 weeks if stored in a cool dry place. Serve with yogurt and fresh fruit or use in desserts.

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