Okay, confession time! I've been holding out on you. For the past few weeks, I've been secretly devouring these ridiculously delicious granola pots, and it's time to share the love. I'm talking about a symphony of textures and flavors: sweet, tangy blackberries, crunchy, nutty granola, and smooth, creamy coconut yogurt. It’s like a hug in a jar and a total party for your tastebuds!
What sparked this delightful creation? Well, it all started when I found myself with an abundance of ripe, juicy blackberries. Nature's candy, if you ask me! And then, a wave of nostalgia hit me when a walk in the countryside reminded me of my childhood, searching for hazelnuts with my cousins. The two were just begging to be paired.
Forget those sad, store-bought granola bars. This homemade hazelnut and cardamom granola is the real deal. It's got big, chunky clusters that are perfect for layering in a pot or sneaking straight from the jar. I’ve got a little secret for creating these massive clusters too - resist the urge to stir the granola while it’s baking. It might feel wrong, but the end result will be so right!
Berry Goodness in Every Layer
These granola pots aren’t just a treat; they're also packed with wholesome goodness. The blackberries are bursting with antioxidants, the granola is full of fiber and healthy fats, and the coconut yogurt adds a dose of probiotics. It's a balanced and satisfying way to start your day or indulge in a guilt-free dessert.
Don’t have hazelnuts in your pantry? No problem! Feel free to swap them out for your favorite nuts or seeds. Almonds, walnuts, pecans, sunflower seeds – they all work beautifully. You can even use tahini for a unique flavor twist!
Recipe: Blackberry & Hazelnut Granola Pots
Yields: 4 servings Prep time: 10 minutes Cook time: 40 minutes
Ingredients:
For the Hazelnut and Cardamom Granola:
- 90g (1 cup) rolled jumbo oats (use gluten-free if needed)
- 50g (1/3 cup) hazelnuts, roughly chopped
- 3-4 green cardamom pods, seeds crushed
- 60ml (1/4 cup) maple syrup
- 60ml (1/4 cup) hazelnut butter (or your fave nut/seed butter or tahini)
For the Pots:
- 500g (17 oz) fresh blackberries
- 400g (14 oz) thick vegan yogurt (coconut is a winner!) or whipped coconut cream
Instructions:
Get your Granola On!
- Preheat oven to 130°C (265°F) fan or 150°C (300°F) no fan. Line a large baking tray with parchment paper.
- In a bowl, whisk maple syrup and nut butter (or tahini) until smooth.
- Stir in oats, chopped hazelnuts, and crushed cardamom seeds.
- Spread evenly on baking tray and bake for 40 mins. DO NOT STIR - This is the secret to big clusters.
- Let the granola cool completely on the tray, it’ll crisp up as it cools. Then, break it into chunks.
Assemble Your Pots:
- Grab four cute glasses or pots.
- Layer in this order: a base of fresh blackberries, a generous dollop of vegan yogurt, a sprinkling of granola. Repeat, layering again with extra blackberries if desired.
Notes & Tips:
- Adjust sweetness of granola to taste, add more oats for less sweetness.
- Cardamom can be adjusted based on your preference. Start with 3 pods if you are unsure.
- Feel free to make this ahead of time, store the granola in an airtight container for up to two weeks.
- Don't be shy with the layers, get creative with the presentation.
So, there you have it! My secret to a happy morning (or afternoon, or evening). These granola pots are easy to make, endlessly customizable, and guaranteed to bring a smile to your face. Go ahead and treat yourself – you deserve it!
If you make this recipe, please do share it with me on Instagram using #lazycatkitchen and @lazycatkitchen – I can't wait to see how you style these gorgeous pots!