Cherry and Lavender Granola


A few months back, when we were making a packing list for our vacation, I noticed @adjoa had granola on her list… right there between dental floss and her noise-cancelling headphones
“Wait, we’re taking food to Paris now?” I asked confused.
She told me she made the decision during our vacation last year, of how every time she dug into a pot of delicious French yoghurt she’d wished she had some good homemade granola to go with it.

I couldn’t argue with that and we had the space, so a few nights before our departure we stayed up to make a batch of granola, with ginger and cardamom. It smelled like warm ginger, aromatic and sweet; we triple bagged it, rolled it in one of our sleep shirts and tucked it between @adjoa’s clothes.

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We had the granola over a few mornings in Paris, sprinkled over thick potted yoghurt and fresh fruits for @adjoa, and for me, with oat milk, chopped berries and figs from the market. When we got home late one night, hungry and tired from Luxembourg; we stayed up watching Criminal Minds in French and finished the granola.

Such is our relationship with the humble granola; we always have some around somewhere, and have fun experimenting with new flavours.


Then there’s my friend M, mention granola and she’ll bring up the story of the honey lavender granola she ate at a B&B once. She had me thinking about it so much… lavender in granola… until one day it just made sense, and I wanted to make it so badly.

Fragrant lavender, tart cherries and sweet maple syrup and dried mangoes make this cherry and lavender granola spectacular.

The cherry sauce is unusual, but that and the maple syrup are a fine pairing.
I made the sauce, used only a quarter of a cup and saved the rest to use on oatmeal, yoghurt and ice cream; I did a similar thing with blueberries for this amaranth porridge.

To make cherry sauce you need a jar of cherries in syrup (I used Trader Joe’s Dark Morello Cherries in Light Syrup). Dump the cherries (with its syrup) in a small saucepan, and add one to two tablespoons of maple syrup (optional depending on how sweet your cherry syrup is) and a tablespoon of lemon juice.
Cook over medium heat and bring to a boil, lower heat and let it simmer uncovered for a few minutes, until liquid is reduced and syrupy.

IMG_3846 Cherry & Lavender Granola
IMG_3807 Cherry & Lavender Granola


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