Granola is the perfect food to keep in your cupboard. It makes the most delicious breakfast with creamy yogurt and a bowl full of sweet berries but it also serves as the best mid-afternoon snack to nibble on – full of fibre, fruit and all of the good things seeds contain!

If you get through the same quantity of granola as I do in a week, buying it in the supermarket can be pretty pricey, yet it’s so quick and easy to make a massive batch at home to last you a long time (or at least 2 weeks!).

You can add whatever dried fruit, nuts or seeds you like best and you could always mix it up each time to make it a little different. I prefer mine full of cinnamon and pecan nuts.

granola 2

The Recipe 

2 tbsp vegetable oil
125ml maple syrup
2 tbsp honey
1 tsp vanilla extract
300g rolled oats
50g sunflower seeds
50g pumpkin seeds
100g pecans
100g dried cranberries
Lots of cinnamon!

– Heat the oven to 150 degrees celsius.
– In a bowl mix together the oil, syrup, honey and vanilla.
– Tip in all the remaining ingredients except the dried cranberries.
– Line 2 baking sheets with greaseproof paper.
– Tip the granola onto the tray and bake for 15 minutes.
– After 15 minutes, add the dried cranberries and bake for a further 10 minutes.