Maple, pecan and cranberry Granola
Change things up to makes this a more summery. Home made granola. Replace Maple with honey, and cranberries with apricots.
Once you’ve made you’re own you won’t go back to shop bought! Make this in advance for the coming weeks ahead so you have longer in the mornings to enjoy this great weather! Recipe is from my book: fast, fresh and Easy Food.
Prep time: 10 minutes
Time baking in the oven: 15 minutes
Makes: 1.3kg Equipment:
2 large roasting trays,
125ml maple syrup
25g caster sugar
25ml sunflower oil
½ tsp vanilla extract
500g jumbo rolled oats
175g mixed seeds (such as pumpkin, sunflower,sunflower, sesame or linseeds)
150g pecans (or walnuts)
50g whole almonds
25g flaked almonds
75g desiccated coconut
Pinch of salt (optional)
2 tsp ground cinnamon (optional)
150g dried cranberries
+ Preheat the oven to 170 ° C, (fan 150 ° C), 325 ° F, Gas Mark 3. Line two large roasting trays with baking parchment and set aside. + Put the maple syrup, sugar, oil and vanilla extract into a large bowl and mix well. Then toss in the oats, mixed seeds, pecans (or walnuts), whole almonds, flaked almonds, coconut and salt and cinnamon, if using. Give the mixture a good stir and then get your hands in, picking it up and letting it fall down to coat and moisten everything really well.
+ Pour the mixture onto the roasting trays and spread it out evenly. Bake in the oven for about 15 minutes, giving it a good stir and swapping the trays about on their shelves halfway through.
+ The granola should be golden when cooked. Remove and leave to cool completely before stirring the cranberries through. Store in an airtight container for up to a month.
Let me know how you get on with this. Tag me in any pictures if you post them.
Have a good evening.
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