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CASHEW, CRANBERRY AND COCONUT GRANOLA

MAKES

1 jar

I often make this granola recipe for Christmas. I’ll make a big batch, stuff it into a mason jar, and tie a bow around it. It’s so simple to make, not only a fantastic gift but really rather tasty. If you can’t get hold of cranberries, raisins will work just as well. I’m not a big fan of coconut oil (in cooking anyway), but for this it really adds to the flavour. If, however, you can’t get hold of any or don’t want to spend the money on a whole jar (I don’t blame you), then groundnut oil is a good substitute.

INGREDIENTS:

2 mugs rolled oats

1 mug dried cranberries

1 mug cashew nuts

½ mug sunflower seeds

2 tbsp desiccated coconut

3 tbsp honey

1 tbsp melted coconut oil /or groundnut oil

METHOD:

Preheat the oven to 160°C/150°C fan/Gas mark 3.

In a large bowl, add the oats, cranberries, cashews, sunflower seeds and desiccated coconut and stir well until everything is combined.

Line a baking tray with baking parchment. Add the honey and coconut or groundnut oil to the bowl. Stir well so the oats are fully coated, then spread out on the baking sheet.

Bake in the oven for 10 minutes, then remove and give it a good mix up, before returning to the oven for a further 10 minutes. Keep an eye on it in case it starts to burn.

Once golden, remove from the oven and allow to cool completely before putting in an airtight container. The granola will keep for up to 2 weeks.