If you love making your own granola, then this is the recipe for you. Not just for Christmas, this is a lovely granola to eat throughout the winter with seasonal juicy cranberries, fragrant cinnamon, and tasty orange zest.
A jar of this crunchy granola also makes a lovely Christmas present.
This recipe is packed with calcium and is naturally dairy-free and vegan.
Serves: 10
Preparation time: 10 minutes
Cooking time: 35 minutes
Cooling time: 45 minutes
Ingredients:
150g oats
50g sunflower seeds
50g pumpkin seeds
70g almonds
2 oranges, zest only
3 tsp cinnamon
1 tsp sea salt
3 tbsp mild olive oil
2 tbsp tahini
3 tbsp maple syrup
100g dried cranberries
Instructions:
Preheat the oven to 150c (fan), and line a large baking tray.
In a large mixing bowl, combine the oats, sunflower seeds, pumpkin seeds, orange zest, cinnamon, and sea salt. Add the olive oil, tahini and maple syrup, and stir well.
Pour the mixture onto the prepared tray, spreading it out well. Bake for 35-40 minutes, stirring occasionally, until golden.
Add the almonds half-way through the cooking – whole for adults, finely chopped for children.
At the end of the 40 minutes, it will still feel quite soft, but don’t worry the granola will crisp up as it cools.
Set aside to cool, then add the cranberries. Decant into jars and tie with festive ribbon if it’s for Christmas.
Cooks tips:
This recipe will make approximately 560g of granola; enough to fill 2 x 500ml jars or 1 x 1 litre jar.
Gluten-free: use gluten free oats, flaked quinoa or buckwheat groats.
Nut free: omit the almonds and add in more pumpkin seeds and sunflower seeds.
Sesame free: use cashew nut butter or sunflower seed butter.
This granola lasts for up to 3 months if stored in a glass jar.