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
350g rolled oats
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
Pre-heat a fan oven to 180ºC.
Add the oats, nuts and seeds, brown sugar, salt and spices to a large mixing bowl.
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.
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.
Remove from the oven and mix through the cranberries. Allow to cool completely before storing.
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
4g protein, 16g carbs, 9g fat