Ingredients

• 125ml/4fl oz maple syrup
• 25g/1oz caster sugar
• 25ml/1fl oz sunflower oil
• ½ tsp vanilla extract
• 500g/1lb 2oz jumbo rolled oats
• 175g/6oz mixed seeds (like pumpkin
• sunflower
• sesame or linseeds)
• 150g/5oz pecans (or walnuts)
• 50g/2oz whole almonds
• 25g/1oz flaked almonds
• 75g/2¾oz desiccated coconut
• pinch of salt (optional)
• 2 tsp cinnamon (optional)
• 150g/5½oz dried cranberries

Directions

• Preheat the oven to 170C/325F/Gas 3. Line two large roasting trays with parchment paper and set aside.
• Put the maple syrup
• sugar
• oil and vanilla extract into a large bowl and mix well. Then toss in the oats
• mixed seeds
• pecans (or walnuts)
• whole almonds
• flaked almonds
• coconut and salt and cinnamon (if using). Give it a good stir and then get your hands in
• picking it up and letting it fall down to coat and moisten everything really well.
• Pour the mixture onto the roasting trays and spread it out evenly. Bake in the oven for about 15 minutes
• giving it a good stir and swapping them about on their shelves half way through.
• The granola should be golden-brown when cooked. Remove and leave to cool completely before stirring the cranberries through. Store in an airtight container for up to a month.