Ingredients

150g

rolled oats

100ml

coconut oil

50ml

agave/maple syrup

1/2 tsp

Pink Himalayan sea salt

1 tsp

ground cinnamon

1 tsp

ground ginger

small handful

crushed almonds and crushed walnuts

small handful

dried cranberries

small handful

hazelnuts

Start your day right with this tart, rich and nutritious granola. Crunchy, naturally sweet and bursting with mood enhancing foods with vitamin E from the almonds. Packed with protein, every mouthful is good for you! It's dairy and gluten-free and also free from refined sugar and will certainly set you up for the day! The combination of hazelnuts and cranberries are just to die for...so so moorish and very fitting for Autumn. Recipe from Niki Bakes

Method

1. Preheat your oven to gas mark 3 or 275°F.

2. Heat your saucepan over a gentle low heat and melt the coconut oil and chosen syrup together, set aside to cool.

3. Add your crushed nuts, rolled oats and dried cranberries to a large mixing bowl and sprinkle over your salt, ginger powder and ground cinnamon, mix together with your wooden spoon. Add your coconut oil and syrup mixture over the granola and mix until coated.

4. Pour your granola mixture evenly onto the baking tray, use your silicone spatula to aid this.

5. Bake your granola in the middle shelf of your oven for 15-20 minutes, stirring every so often so it’s browned evenly. Once it’s nice and golden, leave it to cool before decanting into your chosen jars.

6. This delicious granola will keep for up to two weeks in a cool dry place so is perfect for making big batches ahead of time.