Autumn Harvest Crunch! Cranberry Coconut Granola

In the quest for healthier food choices, there’s immense value in crafting our meals, ensuring full transparency in ingredients and nutritional content. Granola, is a versatile breakfast staple, offering a canvas for personalisation and control over elements like salt, sugar, and overall nutrition. Whether enjoyed as a crunchy cereal or with creamy yoghurt, granola provides a satisfying balance of fibre, sweetness, and wholesome goodness. This recipe, brimming with the earthy richness of hazelnuts, the sweetness of dried cranberries, and the indulgent touch of dark chocolate, promises not only a delightful breakfast option but also a nourishing start to the day.

Ingredients List

575g of Rolled/ Jumbo Oats
180ml Maple Syrup
1 teaspoon ground Cinnamon
75g Dried Cranberries
45g Golden Linseeds
147g Pumpkin Seeds
70g Coconut flakes
75g Roasted Hazelnuts
125g Dark Chocolate, chopped
1 teaspoon of Fine Sea Salt

Method:

1. Preheat the oven to 160 degrees (fan). Prep a large baking tray or two medium trays with baking paper. In a large mixing bowl place the oats, Linseeds, Pumpkin seeds, dried cranberries, coconut flakes, salt and powdered cinnamon.

2. Mix all the dry ingredients with a spatula.

3. Once you have thoroughly mixed all the dry ingredients. Mix the maple syrup in, in three parts. This is to avoid having dry spots or clumping in the mix.

4. When all the dry ingredients have been evenly coated with the maple syrup. On the prepared baking trays. Place the oat mixture and ensure it is flat and not overcrowded to allow for an even toast.

5. Bake for 20 minutes, turning halfway to ensure the mixture is toasting evenly. Once the oat mix has a light brown toast, remove from the oven and allow to cool down completely.