- Serves: 6
- Cooking Time: 30 mins
- Course: Starter
- Cuisine: American
- 250g jumbo oats
- 100g flaked almonds
- 100g sunflower seeds
- 100g pumpkin seeds
- 1 teasp grated nutmeg
- 1 dessert spoon of ground cinnamon
- A pinch of salt
- 70ml sunflower oil
- 70g honey
- 150g dried cranberries
Granola was once described as “a third layer of clothing on a cold morning” This is crunchy, nutty, sweet and spicy – the addition of cinnamon is warming and the aroma certainly reminds me of all that is good about Christmas.
We have this for breakfast with Greek yoghurt or loaded onto a big bowl of creamy porridge.
Pre-heat an oven to 150 degrees/gas 2. Toss together the dry ingredients, except the cranberries, then add the oil and the honey and mix to coat thoroughly.
Spread the mixture on two baking sheets lined with parchment paper and bake until golden, turning every 10 minutes so that it browns evenly. The granola should be ready after 30 minutes. Cooking time may vary from oven to oven so keep an eye on it so that it doesn’t burn.
When it comes out of the oven allow it to cool and then add the cranberries. As the granola cools it will lose its stickiness and become crunchy.
Store in a tightly sealed jar or bag.