Apricot and cranberry granola

We always have a jar of granola in the cupboard! It’s so versatile and amazing when you are in a rush! In our house its mainly eaten for breakfast with yogurt/milk and fresh berries or sprinkled over porridge and smoothies. I also like to pack a little tub in my bag and eat it as a trial mix when on the go. It would also be perfect with coconut yogurt or nice cream as a dessert.

I make a wide range of flavours and combinations of granola but this one is definitely a favourite in our house. My Dad actually said this was the best granola he’s ever had!

Ingredients

50g walnuts

50g almonds

50g hazelnuts

50g pecans

50g sunflower seeds

50g pumpkin seeds

250g buckwheat flakes/quinoa flakes

Zest and juice of one large orange

6 tbsp maple syrup

1 tsp cinnamon

100g chopped dried apricots

50g dried cranberries

Method

Preheat the oven to gas mark 3.

Pop all the nuts into a food processor and pulse until roughly chopped. Alternatively chop by hand.

Transfer the chopped nuts into a bowl with the seeds, oats and cinnamon. Stir well. Zest the orange and stir through the granola mixture before squeezing the juice from the orange and stiring this through the mixture too. Finally add the maple syrup and stir the mixture thouroughly until everything is evening coated and the nuts and seeds are evenly distibuted through the flakes. Pour the granola mix into a large casserole dish and pop in the preheated oven for 50-60 minutes, stiring every 10 minutes to prevent burning and to ensure everything is crisp and golden.

Take out the oven and stir through the dried fruit.

At this point your kitchen should be smelling delicious!

Once cool, transfer to an air tight container.

Keeps for 2/3 weeks.

Enjoy.

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