Blackberries have long been on our list of fruits deserving a tribute by way of granola, but honouring this quintessential British hedgerow gem was no small feat.
After much patience and a little alchemy, we discovered the richest flavours emerge from slowly simmering a pot of plump blackberries, brown sugar and spices with a few fragrant bay leaves.
Once this vibrant, velvety coulis reached concentration, we weaved it through a base of jumbo oats and puffed quinoa, with fresh lemon zest and a scattering of more bay leaf shards and left it to bake, finally crowned with a sprinkle of freeze-dried blackberry slices.
This blend is delicious, whether enjoyed straight from the bag, paired with thick Greek yogurt and some fresh berries, or as an elegant topper for stewed apples and a generous scoop of vanilla ice cream.
