Cranberry and macadamia granola
01 Sep 2021
Maple syrup gives a lovely rich flavour and crunch to this luxurious wheat-free granola. Try runny honey as an alternative to the syrup.
Nutrition: per serving
Calories
276kcalProtein
6gTotal fat
15gSaturates
5gFibre
3gCarbs
26gSugar
5gIngredients
250g jumbo oats *
2 tbsp sunflower oil
3 tbsp maple syrup *
1 egg white, beaten till frothy
50g dried cranberries *
50g macadamia nuts, chopped roughly
30g pumpkin seeds *
* Available at Holland & Barrett
To serve:
125g dairy-free coconut yoghurt
Handful of berries
More maple syrup (optional)
Method
1
Heat the oven to 180ºC/160ºC fan/gas mark 4.. Line a baking sheet with parchment. Put the oats in a bowl and add the oil, syrup and beaten egg white. Stir to coat, then spread over the parchment. Cook for 15 minutes.
2
Stir through the fruit, nuts and seeds and return to the oven for 10 more minutes until starting to turn golden. Leave to cool before storing in an airtight jar.
3
Serve with yoghurt, fresh berries and a drizzle more syrup if you like.
