Festive granola

Festive granola

By
From
The Sugar Hit!
Makes
750 g
Photographer
Chris Middleton

This is my favourite granola of all time. I mean, I love my Blueberry pancake granola, but I also do try to exercise a little restraint when I’m making it, going easy on the sugar and fat. This festive granola, on the other hand, tastes like cookies and sleigh bells and mistletoe and pure unadulterated Christmas joy.

Ingredients

Quantity Ingredient
300g whole rolled oats, (porridge)
100g pecans
90g flaked almonds, (skin on, if you can)
60g chia seeds
50g butter, melted
55g brown sugar
125ml maple syrup
1 teaspoon vanilla bean paste
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
pinch salt
145g dried cranberries, (craisins)

Method

  1. Preheat the oven to 180°C and line two baking trays with baking paper.
  2. Put the oats, pecans, almonds and chia seeds in a large bowl and stir to combine.
  3. In a measuring pitcher, whisk together the melted butter, brown sugar, maple syrup, vanilla, cinnamon, ginger and salt.
  4. Pour the liquid mixture into the dry ingredients and stir together very well.
  5. Dump the mixture onto the lined baking trays and spread out in even layers. Bake for 25 minutes, stirring everything around halfway through baking time, making sure to bring the edges into the middle and vice versa. At the end of baking time, the mixture will have browned but may still feel a little soft – don’t worry, as it will crisp up as it cools.
  6. Leave to cool on the trays completely, then stir through the dried cranberries. Store in an airtight container. The granola keeps well at room temperature for 1–2 weeks, or in the freezer for up to 3 months. It also makes an awesome gift.

Tip

  • This is absolutely the perfect thing to package up in a nice jar or cellophane bag and hand out to friends and family during the holidays. Do your hip pocket a favour and save up all your empty jam/olive/pesto jars throughout the year, so you don’t have to spend a bomb on buying new ones!
Tags:
sugar
hit
cake
cakes
baking
sweet
sweets
dessert
sarah
coates
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