If you wandered how to get granola clusters that stick together, then its easy.

I dreamt up this recipe whilst wondering the purple fields in provence. The air was filled with the heady floral scent of lavender, and the evening golden glow lit it up like something from a dream world.

The house that we called home for a week had a lavender field right beside it, and the garden was abundant with fennel and wild thyme and rosemary.

All the ingredients found in the famous herbs de Provence grew side by side in harmony.

I started dreaming up recipes that I could create with the lavender I had picked to take home.

This will be the first recipe of many inspired by my trip.

I decided to use the combination of lavender and fennel seeds as it reminded me of a cake that Gillian baked for us while we where there.

She created a sponge cake flavoured with ground lavender and rosemary infused sugar and used fig leaves to line the cake tin. It was frosted in lavender infused crème and served with a fennel sorbet.

Jump to Recipe

Whist we where there we had seasonal fruits and yogurt each morning with granola and I wanted to continue that once home so I decided to make these crunchy clusters.

I love clumpy granola, and I have found that this method ensures that you get cookie like clumps that stick together every time.

The last time I made granola it was a savoury one, we used it in a salad, you can find that recipe here

I had the most wonderful time teaching at the forage feast photography retreat in Provence, I aim to write a post all about it once I have time to sit and contemplate it.

How to make granola clusters stick together

The trick is simple, instead of using oil as a liquid like some other recipes, use a beaten egg white.

Then mix with honey or maple syrup and flatten the mixture on a tray and bake it.

This will create one large cookie like sheet, that can then be broken up to form shard like clusters and then baked further until golden.

Note; I used only 1/4 cup of honey, if you find you prefer your granola sweeter than this then try adding some sugar also.

I served it with yogurt and fruit that had been warmed In a pan with some honey so it was just starting to get stick and soft.

Wondering around during golden hour in Provence was like stepping into a painting. The light was magical.

The recipe

Ingredients

• 1 cup porridge oats
• 1/2 cup ground almonds
• 1/2 cup flaked almonds
• 1/4 tsp lavender honey (runny)
• 1/2 tsp fennel seeds
• 1 tsp dried lavender unsprayed if picked or culinary grade
• 1 egg white
• pinch of salt

Instructions

• Preheat the oven to 180c, line a large baking tray with baking paper
• Using a pestle and mortar or a spice grinder, finely grind the lavender and fennel seeds
• whisk the egg white until frothy and just starting to thicken
• Add the oats, almonds and salt and honey and ground lavender/fennel seeds and mix together
• Tip mixture on to the baking tray and press it flat so it forms one large piece
• Bake for 10 minutes, then break it up into large clumps and return to the oven again for another 10 minutes, move the clumps around the tray, moving the darker pieces into the centre and the lighter pieces toward the out side and bake for 5 minutes, then toss them on tray and bake for a final 3 to 5 minutes.leave to cool

serve with fruit and yogurt