Quick & easy orange & cranberry granola recipe, from our academy’s recipe selection.
120g oats (use gluten free if preferred)
3⁄4 tsp ground cinnamon
3 tbsps maple syrup
finely grated zest of 1 navel orange 60g pecan halves
40g coconut oil, melted
50g dried cranberries
Line a roasting tin with baking paper. Preheat oven to 140 ̊C/275 ̊F.
Mix all of the ingredients together, except for the dried cranberries.
Bake for 15 minutes. Gently shake the tin or mix the granola using a spoon.
Bake for a further 5-10 minutes, or until golden and crispy.
Check the pecans regularly during cooking time, to ensure they do not over brown. Remove them from the tin using tongs, if they are cooked before the rest of the granola.
Leave the granola to cool in the tin.
Stir in the cranberries. Serve.
Serving suggestion: Use as a yoghurt topping or enjoy with a splash of cold milk. Store any leftovers in an airtight container for up to 2 weeks.