Nutty cranberry granola

Serves: 10 / Ready in: 50 mins + cooling / Difficulty: 1/5 / Storing: Sealed container, up to 2 weeks

Ingredients

• 400 g rolled oats

• 6 tbsp coconut oil

• 130 ml maple syrup or runny honey (melted)

• 60 g sunflower seeds

• 60 g mixed nuts (I used almond, pecan, walnut & hazelnuts)

• 30 g dried cranberries

Method

Pre-heat oven to 140c (fan setting).

Mix all the ingredients together in a bowl, ensuring all ingredients are well distributed throughout the oats. Put a greaseproof parchment paper in a large flat oven tray. Spread the oats over the tray evenly and bake for 45 mins or until nicely toasted. Stir around ever so often.

Afterwards, allow to completely cool then transfer to a dry, sealed container.

Good to keep for 1 week, in a dry cool place.

Enjoy!

Nutritional information, per serving
kcal: 346
Fat: 16.9g
Saturates: 7.9g
Carbs: 44g
Sugars: 11.5g
Fibre: 6.9g
Protein: 7.6g