I was introduced to the idea (and the starting point for this recipe) by my friend Jen at Cake'n'Bake Club - you can find Jen's version of the recipe here. I used a different variety of nuts and dried fruit to Jen, and added extra honey, because that suited my preference. That's probably the best thing about this recipe, you can make it your own by subbing out the fruit and nuts listed below and replacing them with your favourite. This granola definitely tastes better than any shop bought granola I've tried, and it's healthier to boot!
50g whole almonds
50g whole cashews
225g rolled oats, the chunkier the better!
25g sunflower seeds
25g pumpkin seeds
50ml sunflower oil
3 generous tablespoons of runny honey
40g dried cranberries
Prep time: 5-10 minutes
Cook time: 15 minutes
Makes around 6 portions
- Start by preheating your oven to 170/gas mark 4, then line a flat baking sheet with baking parchment.
- Tip the nuts into a food processor and whizz them a couple of times until they are in smaller chunks. Tip the nuts into a large bowl then add the oats and the seeds.
- Stir in the oil and honey until everything has been coated and the mixture starts to come together, then tip the mixture out onto the lined baking sheet, spreading evenly with the back of your spoon.
- Bake in the centre of the oven for 10 minutes, then gently remove the tray from the oven, tip the granola back into the mixing bowl, give it a good stir, then put it back on the tray and back in the oven for another 5 minutes - this should help the granola to be cooked evenly!
- After the granola has been in the oven for the second time, take it out and pour it once more into the mixing bowl, stir through the dried cranberries, then leave the granola to cool, uncovered, in the bowl.
- Once cool, transfer the granola to an airtight container, where it should keep for up to a week.