Tasty, healthy and festive – seem impossible? But with our Christmas granola recipe, you get all this and more. Enjoy for breakfast this winter and bask in those festive feels every day.
Zest 2 large oranges
150ml/175g maple syrup
4tbsp light olive oil
1 ½ tsp vanilla paste
2tsp ground cinnamon
Pinch salt, optional
150g traditional porridge oats
200g jumbo rolled oats
100g pecans, roughly chopped
50g pumpkin seeds
50g pistachio nuts
75g dried cranberries
40g crystallised ginger pieces, chopped
75g dried apricots, chopped
Heat oven to mark 4/180C/160C fan. Line 2 medium baking trays or 1 very large baking tray with Baking Non-Stick Paper.
In a large bowl, mix together the orange zest, maple syrup, olive oil, vanilla paste, cinnamon, nutmeg and salt, if using. Set aside 2tbsp of the syrup mix, then mix the oats into the bowl. Scatter the coated oats onto the tray or tray and bake for 15 mins.
Meanwhile, mix the nuts, seeds, ginger and fruit with the reserved syrup mix. Scatter onto the trays, mix gently. Return to the oven for a further 10 mins, stir again, and cook for a further 10 mins. Remove from the oven and leave to cool completely.
*** store in a Bacofoil Zipper Bag in a cool dark place for up to 2 weeks.
TIP: serve with your favourite yogurt and cranberry compote for a flavour packed breakfast or pour over chocolate milk or milk alternative for an indulgent snack.