Cranberry Nut Granola
A pantry raid recipe for stirring up crunchy clusters of flavoured oats speckled with tart cranberries and toasted nuts. We love how versatile this granola is, making for as power-packed a breakfast, as a wholesome snack later in the day.
Ingredients
- 3 cups old-fashioned rolled oats
- 1 - 1½ cup nuts of choice, chopped in half (I throw in walnuts and almonds)
- ½ cup desiccated/ shredded coconut (optional)
- ½ - 1 cup seeds of choice, such as flaxseed, pumpkin seeds or sunflower seeds (optional)
- 1 tsp vanilla extract (optional)
- 1 tsp ground cinnamon
- pinch of sea salt
- ½ cup olive oil (or melted coconut oil)
- ½ cup maple syrup or liquid jaggery (honey is not recommended as it turns toxic on heating)
- ¾ - 1 cup dried cranberries
Instructions
- Preheat oven to 1650C and line your baking tray with parchment paper.
- Toss together the dry ingredients in a large mixing bowl (oats, desiccated coconut, nuts, seeds, sea salt and cinnamon).
- Next, add in the olive oil, liquid sweetener (honey or maple syrup) and vanilla extract to the bowl. Mix everything together well. The oats, nuts and seeds should be evenly (albeit lightly) coated with the sticky wet ingredients.
- Pour out the granola into your prepped baking tray, spreading it out such that it fills the entire sheet. Press down with the back of a spoon/ rubber spatula to ensure the granola bakes in an even layer.
- Bake the granola until golden brown (about 25 – 35 minutes depending on your oven), removing the baking tray from the oven every ten minutes or so to give the granola a quick stir. Rotate the tray before popping it back in the oven (this also helps ensure that the granola bakes evenly).
- Place the baking tray on a wire rack and let the granola cool completely (it will crisp up even more as it cools, developing a crunchier consistency). Stir in the dried cranberries and store the granola in an an air tight container.
