Sour Cherry & Blueberry Granola Crumble | 415 Cals per serve

Sour Cherry & Blueberry Granola Crumble | 415 Cals per serve

You will need:

(serves 6)

3 cups oats 

1 cup coconut flakes 

3 tsp allspice

4 cups frozen pitted cherries 

1 cup frozen blueberries 

2 tsp cornflour 

1 lemon 

4 tbsp rice bran syrup or honey 

1/2 cup almonds 

1/2 cup walnuts

Top tip:

If you have any leftover granola, leave this to cool and store in an air tight jar then enjoy for breakfast.

Simple steps:


  • Preheat your oven to 180 degrees. Line an oven tray with some greaseproof paper and scatter the oats onto the tray. 
  • Roughly chop the almonds and walnuts and add to the oats along with the all spice. Mix well with your hands. Drizzle 2 tablespoons of rice bran syrup over the top then place on the bottom shelf of the oven and roast for 10 minutes.
  • Add the cherries and blueberries to a pan and turn the stove on to a medium heat.  Add 2 tablespoons of rice bran syrup and 1/4 cup of water and allow the fruit to soften. 
  • In a small bowl mix together the cornflour and 1/2 the juice from a lemon with a teaspoon until all of the corn flour has disappeared and you are left with a white liquid. Pour this into the berries and stir. 
  • Reduce the heat to a simmer for 5 minutes. Add a little extra water to the fruit if the syrup starts to look a little thick. It should just start to coat the back of a spoon. 
  • Take the oats out of the oven and give them a good toss to ensure even cooking, add the coconut flakes at this point and return back to the oven for another 4 minutes. 
  • Spoon the fruit into an oven tray or if you prefer into separate ramekins and top with the toasted granola crumble. This is ready to eat straight away and will be super tasty with a few spoons of Greek yogurt.