I always have a big glass jar of this granola in my kitchen. Made with honey,nuts seeds and oats it’s perfect for breakfast. At Christmas, I like to add cranberries instead of sultanas or apricots and mixed spice instead of cinnamon. But this is one of those recipes that provided you stick to the measurements for honey, oil and dry ingredients you can play around with the rest. Pecans, apricots, cherries and walnuts are just some of the ingredients I swap around. The white chocolate stars just add a bit more Christmas sparkle! Pack it up in bags for friends – I don’t know anyone who doesn’t love a bag of crunchy honey sweetened goodness.
600g rolled oats
50g raw pumpkin seeds
50g sunflower seeds
50g milled flaxseed
50g flaked almonds
1 x 15ml spoon ground mixed spice
240ml clear honey (or maple syrup)
210ml sunflower oil
50g dried cranberries
50g crimson raisins
50g mini white chocolate stars (optional)
- Pre-heat the oven to 180c. Place the first 5 ingredients in a large mixing bowl and combine.
- Place the honey (omit this step if you are using maple syrup) and oil in a plastic jug and microwave for 20-30 seconds or until runny (do not allow to boil)
- Add the honey and oil to the dry ingredients and mix thoroughly.
- Line 2 baking sheets with non-stick paper and divide the granola between them.
- Bake for 25-30 minutes stirring occasionally or until the oats are golden brown.
Tips & tricks
- Allow the granola to cool completely before storing for up to 6 weeks in an airtight jar
- Use cinnamon instead of mixed spice
- Stir the granola whilst its cooling otherwise it will set into a solid mass
- Once it has cooled you can add dried fruit of your choice such as apricots, raisins, cranberries or sultanas
- Never add the fruit before baking as it will harden and burn in the oven
- Only add chocolate to the granola when it is completely cooled
- Try using different nuts, spices and fruit
I buy a lot of my Christmas wrapping in Tiger (branch in the Friary Centre in Guildford and Peacock Shopping Centre in Woking)