Mmm I’m excited to share this with you! I’m not a breakfast person – weekends are different, I love breakfast on weekends – but on weekdays I’m always in a rush and rarely bother.
So why make granola then, you ask? Well if there’s something yummy to eat I am more likely to eat it!
This granola recipe is sweet but the added pinch of salt makes it so moreish! The spiced cinnamon and candied ginger mixed with the sharpness of the cranberries is just the best combination. It’s full of nuts and seeds which are good for your gut, including chia seeds which are a source of omega 3 …and it’s super quick and easy to make, of course!
- 4 cups of oats
- 1/2 cup pecans
- 1/4 cup almonds
- 1/2 cup hazelnuts
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 1 tbsp. chia seeds
- 1 cup golden syrup
- 1/2 cup coconut oil (melted)
- 1 tsp cinnamon
- 1 tsp ginger
- 1/4 cup cranberries
- 1/4 cup raisins / sultanas
- 1/4 cup candied ginger
- 1/2 tsp salt
Chop the nuts and mix together all the ingredients in a bowl.
Line a baking tray with baking paper and spread the mixture evenly on the tray, compacting it with the back of a spoon to encourage clumps to stick together.
Put in the oven at 180 degrees C for 10-15 minutes until golden.
Let it cool, then break granola apart. Store in an air tight container for up to 6 months.
You can make this recipe gluten free by using gluten free oats!
You don’t need all the ingredients every time you make it – just use whatever you have in your cupboards!