Birch Catkin Granola – 5 Minute & High-Protein
Catkins grow on birch trees in spring throughout the UK and Ireland, offering a gentle, earthy hazelnut flavour. This recipe is a wild twist on our high-protein, 5-minute granola – it keeps the crunch, quick prep, and nutritional punch of the original, with an added foraged flair thanks to lightly toasted birch catkins.
Takes 5 minutes
Serves 6
Ingredients
Nuts, Seeds & Foraged Add-ins
- 40 g almonds approx. ⅓ cup
- 40 g walnuts approx. ⅓ cup
- 40 g desiccated coconut approx. ½ cup
- 30 g sunflower seeds approx. ¼ cup
- 80 g pumpkin seeds approx. ½ cup
- 30 g goji berries approx. ¼ cup
- 1 tbsp chia seeds
- 5 g wild birch catkins approx. 1 tbsp
Flavourings & Bindings
- Pinch of sea salt
- Pinch of ground cinnamon
- 2 tbsp coconut oil 35g / approx. 2 tbsp
- 35 ml maple syrup approx. 2 tbsp
- ½ tsp vanilla essence
Instructions
Prepare the dry mix:
- Roughly chop the almonds, walnuts, desiccated coconut, sunflower seeds, pumpkin seeds, and chia seeds until they resemble a coarse crumble texture. You can also pulse them briefly in a food processor if you prefer a more uniform texture.
Toast the chopped nuts and catkins:
- Add the chopped mix to a wide-based frying pan along with the birch catkins. Toast dry over medium heat for 3–4 minutes, stirring continuously, until the coconut begins to smell sweet and toasty, and the edges turn golden brown.
Add coconut oil, maple syrup, and vanilla:
- Turn off the heat and stir in the coconut oil, maple syrup, and vanilla essence. Mix thoroughly to ensure everything is evenly coated.
Cool and enjoy:
- Remove from the heat and allow to cool completely. Stir through the goji berries (and cacao nibs, if using). Once fully cooled, store in an airtight container for up to 4 weeks.
- Serve with your favourite yoghurt, plant-based milk, fresh fruit, or use as a crunchy topper on porridge or smoothie bowls.
Notes
🌳 Notes on Foraging & Substitutions
- Use young, freshly dried birch catkins for the best nutty aroma and flavour.