Berry Granola
This berry granola is a crunchy snack and breakfast blend of rolled oats, mixed nuts, desiccated coconut and maple syrup, enlivened with dried blueberries and freeze-dried strawberries. The Thermomix TM7 grinds the nuts evenly, mixes the syrup coating thoroughly and heats everything into golden clusters without any manual stirring.
About this recipe
Berry granola Thermomix TM7 recipes bring the bakery-quality crunch of artisan muesli straight into your kitchen with minimal effort. This batch combines rolled oats, mixed nuts and desiccated coconut flakes, all coated in a fragrant maple syrup infusion of cinnamon, nutmeg, vanilla and a pinch of salt, then baked until crisp and golden. The real stars are the dried blueberries and freeze-dried strawberries, folded through at the end so their bright, fruity tang survives the baking untouched. As an all-in-one kitchen machine, the TM7 takes care of everything: the built-in scale weighs the oats and nuts directly into the bowl, the grinding function turns half the nuts into a coarse crumb for better clustering, and the heating function toasts the mixture evenly without hot spots or burnt edges. This is the ideal quick breakfast or snack for meal prep Sundays — spoon it over yoghurt, serve it with milk, or pack it into lunchboxes for a wholesome afternoon treat that keeps for weeks in an airtight jar.
Preparation tips
- Pulse only half of the mixed nuts coarsely and leave the rest whole, so the granola has both fine clusters and satisfying crunchy pieces of hazelnut and almond in every spoonful.
- Let the granola cool completely on the tray before stirring in the dried blueberries and freeze-dried strawberries; folding them in while warm would soften the berries and lose their lively tart bite.
- Store the cooled granola in a large airtight jar and it will stay crisp for several weeks — a spoonful of desiccated coconut on top of each layer helps absorb any moisture from the maple syrup coating.
Recipe variations
- Nut-free version: replace the mixed nuts with an equal weight of sunflower and pumpkin seeds, and swap the desiccated coconut for extra rolled oats — ideal for lunchboxes at nut-free schools while keeping the same maple-cinnamon crunch.
- Chocolate-festive variant: after cooling, fold in dark chocolate shavings and a handful of extra freeze-dried strawberries, then serve in glasses layered with vanilla yoghurt for an easy Christmas morning breakfast or brunch showpiece.
Thermomix TM7 Benefits
- The built-in scale of the Thermomix weighs the rolled oats and maple syrup directly in the bowl, saving you extra measuring cups.
- Grinding the mixed nuts in the TM7 gives a coarse, even crumb that helps the maple coating form chunky golden clusters.
- The TM7 mixes the cinnamon, nutmeg and vanilla through the oats uniformly, so every cluster carries the same warm spice flavour.
- Heating the maple syrup coating in the Thermomix keeps the coconut flakes toasting gently without burning on the base.
- Chopping the freeze-dried strawberries roughly with the TM7 blade creates fruity bursts that distribute evenly through the baked granola.
Ingredients
- mixed nuts
- rolled oats
- desiccated coconut flakes
- maple syrup
- ground cinnamon
- ground nutmeg
- salt
- vanilla extract
- dried blueberries
- freeze-dried strawberries