While it was still warm, I scoped a mouthful. I closed my eyes and inhaled deep the fragrant lavender in this recipe transports me to the lush purple lavender fields in the South of France.
As I chewed I relived our summer in Avignon, snacking on fresh cherries while we drove watching the lavender fields go by.
I am in love all over again.
I am a big fan of granola It’s great with milk, yoghurt, or simply on its own. Have it for breakfast, lunch, or dinner.
This recipe is summer child’s best to date. For a quick breakfast, try some plain Greek yoghurt with a drizzled of honey topped with granola and fresh fruit.
2 cups rolled oats
1 cup unsweetened shredded coconut flakes
1/2 cup sunflower seeds
1/2 cup cashews
1/4 teaspoon freshly ground pepper
1/8 cup dried lavender, divided
1/4 cup coconut oil (2 oz.)
3 tablespoons maple syrup (use 1/4 cup if not using cherry sauce)
1/4 cup cherry sauce (optional)
1 tablespoon vanilla
1/2 cup dried cherries
1/4 cup dried mango, chopped (or pineapple, apple etc.)
Preheat the oven to 350 degrees F. and line a baking sheet with parchment paper
Combine the oats, coconut, sunflower seeds, cashews, ground pepper, salt and half of the dried lavender in a large mixing bowl
Melt the coconut oil in small saucepan over low heat and stir in maple syrup
Remove from heat and whisk in cherry sauce and vanilla
When thoroughly combined pour the maple/cherry sauce mixture over the oat mixture and mix until it is well coated
Spread onto the baking sheet in a thin layer
Bake, stirring a couple of times along the way, for about 20 to 25 minutes, or until the granola is toasty and deeply golden
Remove from oven, mix in dried cherries and mango and let cool completely
Sprinkle with the remaining dried lavender
Store in an airtight container at room temperature.