top of page

Brown sugar and maple baked granola with cranberries



A breakfast staple, bursting with textures and colours, this only takes 30 minutes to make and a jar lasts forever so it's a great way to prep yours breakfast for the weeks ahead - I love sprinkling a handful over greek yogurt with some seasonal berries and a drizzle of honey or maple syrup.


Time to make : 30 minutes

Servings : ~ 25 x 30g servings


Ingredients

350g rolled oats

100g pecans

100g flaked almonds

60g pumpkin seeds

4 tbsp brown sugar

2 tsp cinnamon

1 tsp ginger

1 tsp salt

6 tbsp olive oil

6 tbsp maple syrup

1 tsp vanilla

120g cranberries



Method

  1. Pre-heat a fan oven to 180ºC.

  2. Add the oats, nuts and seeds, brown sugar, salt and spices to a large mixing bowl.

  3. On a low heat in a saucepan warm the olive oil, maple syrup and vanilla together. Pour this into your dry ingredients bowl and mix together well.

  4. Spread your granola into a baking tray (no need to line it) and bake for 20 minutes, giving it a shake half way through to evenly toast the nuts.

  5. Remove from the oven and mix through the cranberries. Allow to cool completely before storing.


Notes

  • Vegan

  • Store in an airtight container or jar for up to 3 months

  • You can mix in and out different seeds and nuts depending on what you have in the cupboard and what you love - just make sure to stick to the same ratios


Nutritional Information

(per serving)


150 calories

4g protein, 16g carbs, 9g fat



Comentarios


bottom of page