Rachel Lambert: forager, author, guide
Open jar of wild blackberry granola recipe

I'm so pleased with this wild and wonderful recipe for serveral reasons -

  • It means I can have a wild, healthy breakfast everyday
  • It uses the waste from making blackberry cordial and blackberry coulis
  • It utilises blackberry seeds that are rich in omega 3 and 6
  • I love granola but it's often heavy with sugar - this one isn't!
  • It's also great as a topping for porridge
bowl of porridge with blackberry-seed granola on top

Blackberry Seeded Granola Recipe

Fruity, chewy and crunchy, this simple granola is made by using the discarded blackberry seeds and fibre from blackberry cordial or juice. Surprisingly flavourful, it’s the perfect topping for hot porridge, with a little blackberry cordial, or enjoy on its own as a breakfast cereal.

Bowl of porridge with blackberry-seed granola and blackberry cordial

Makes 600 g


Large jar of blackberry seeded granola

Combine the honey and oil in a small saucepan and heat over a low heat until melted and combined. Put aside. Heat the oven to 170°C/fan 150°C and line a large baking tray with baking paper. When the honey/oil blend in cooled to hand temperature, pour into a large bowl and add the blackberry pulp and the oats. Stir well to combine then spoon onto the baking tray and spread out evenly. Press the mixture down a little and bake for 15 minutes.

Open jar of blackberry-seeded granola with autumn bramble leaf on top

Take out of the oven and stir, then return for a further 15 minutes before stirring again. The mixture will take a little longer than normal granola to bake as the blackberry pulp is moist, so keep checking and turning the mixture every five minutes for another 10 minutes or until golden and slightly crisp throughout. Take out of the oven and leave to cool, it will harden more as it cools. Store in a large jar and enjoy liberally, use within 3 months.

Bowl of porridge with blackberry-seed granola and blackberry cordial

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