Homemade Granola with cranberries

The first on my hamper list, and less than a month later, it is all gone. The sweet, but tart cranberries are perfect with this delicious granola. I eat this for breakfast, usually with yoghurt and fruit or mixed in with muesli. This is very much a recipe to be adapted to what you like; if you love dried fruit, add more! If you prefer nuts and seed do more of them, whatever takes your fancy.


Homemade Granola with cranberries
You need:
200g/8oz rolled oats
3 tbsp maple syrup
3 tbsp honey
3 tbsp golden syrup
1 tbsp of light brown sugar
100g/4oz butter
50g/2oz dried cranberries
50g/2oz chopped pecans (or any other nut)
A couple of handful of toasted flaked almonds and some seeds (if you want)

1) Preheat the oven to 180°C/160°C fan and line a large tray with baking paper/greaseproof paper.

2) In a large bowl, mix the oats, sugar, nuts and seeds together, then tip them onto the lined tray.

3) Melt the butter, maple and golden syrups and honey in a small pan over a low heat until runny. Pour over the dry mix on the tray and toss the mixture lightly.

4) Bake in the oven for about 25 minutes, stirring the mixture frequently while it is in the oven.

5) Once out of the oven, leave to cool, then add the sparkle of dried cranberries. Mix well and store in a jar (I recommend a kilner jar as they have a good seal). It keeps for about a month or more.

Try adding granola to a muffin mix, for a grab-as-you-go/all-in-one breakfast. Whether you make this out of gluttony or as a present, anybody is sure to love it.


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