I hope people enjoyed my last granola recipe. It’s my Deluxe Granola Recipe with cacao, nuts and yummy pumpkin seeds if you didn’t catch it. I make it all the time but I wanted to try some new flavours in my breakfast bowl so I have come up with another option for you. Enter the cranberry, coconut and almond version. This came about by raiding my cupboards to see what ingredients I had hidden inside and I think these flavours really work well together. They are lovely and fresh for summer and so I’m sure I’ll be making lots of this recipe too in the sunny months (and probably the winter months too!)…
Method
Melt the coconut oil in a microwave or a small saucepan.
Mix all the ingredients together except for the cranberries in a large bowl. I always use half porridge oats and half jumbo oats – a serious game changer if you like a little bit more texture in your granola.
Grease a baking tray (or line it with parchment paper to stop the granola from sticking) and pat the mixture down on the tray with the back of a spoon. Bake in a preheated oven for 15 minutes at 180oC. Stir the mixture and then bake for a further 5 minutes.
Leave the granola to cool completely before stirring in the cranberries and storing it in an airtight container. It makes enough for about 10-14 breakfasts… depending on your portion size!
Making granola is so fun to do and is a lot healthier than a lot of shop bought cereals packed full of processed sugar. What is in your breakfast bowl at the moment?
