RecipesBreakfast and Brunch

Niki’s Cranberry and Hazelnut Granola Recipe

Start your day right with this tart, rich and nutritious granola from Nikibakes

Vegan
Niki’s Cranberry and Hazelnut Granola Recipe
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Ingredients

For the recipe:
  • 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

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1. Preheat your oven to gas mark 3 or 275°F.
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2. Heat your saucepan over a gentle low heat and melt the coconut oil and chosen syrup together, set aside to cool. 
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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. 
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4. Pour your granola mixture evenly onto the baking tray, use your silicone spatula to aid this. 
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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.
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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.