Festive granola recipe

Festive granola recipe

Start Christmas Day with a festive twist on homemade granola, spiced with cinnamon and orange and packed with cranberries, apricots, almonds and pumpkin seeds. This colourful granola is also perfect for baking in bigger batches and packaging up in jars for an easy edible gift.

Prep time: 5 mins minutes

Cook time: 45 mins minutes

Servings: 12 people

Preparation

1. Preheat the oven to gas 3, 160°C, fan 140°C. Line a large baking tray with baking paper. Put the oats in a large bowl and mix in the salt, cinnamon and orange zest.

2. Stir in the oil and honey and mix well until thoroughly combined. Stir in the almonds and pumpkin seeds.

3. Spread the mixture evenly on the baking tray and bake for 45 mins, turning the mixture twice, until crisp and lightly golden. Remove from the oven and leave to cool. Mix in the cranberries, apricots and chocolate chips (if using).

4. Transfer to an airtight container, seal well and store for up to 2 weeks. 

Tip: This batch makes about 550-650g granola (depending on if using the chocolate chips) so is enough to fill 1-2 medium jars and provide 12 servings of about 50g each. For a bigger batch or to give as gifts, double or triple the recipe and divide between decorated jars.

To make the granola vegan, swap the honey for maple syrup and use extra nuts or fruit to replace the chocolate chips. For a gluten-free version, use gluten-free porridge oats.

Ingredients

  • 225g porridge oats
  • ¼ tsp salt
  • 1½ tsp ground cinnamon
  • 1 large orange, zested
  • 4 tbsp sunflower oil
  • 4 tbsp clear honey
  • 50g flaked almonds
  • 50g pumpkin seeds
  • 75g sweetened dried cranberries
  • 75g dried apricots, finely chopped
  • 100g pack dark chocolate chips (optional)

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Ingredients

  • 225g porridge oats
  • ¼ tsp salt
  • 1½ tsp ground cinnamon
  • 1 large orange, zested
  • 4 tbsp sunflower oil
  • 4 tbsp clear honey
  • 50g flaked almonds
  • 50g pumpkin seeds
  • 75g sweetened dried cranberries
  • 75g dried apricots, finely chopped
  • 100g pack dark chocolate chips (optional)

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Preparation

1. Preheat the oven to gas 3, 160°C, fan 140°C. Line a large baking tray with baking paper. Put the oats in a large bowl and mix in the salt, cinnamon and orange zest.

2. Stir in the oil and honey and mix well until thoroughly combined. Stir in the almonds and pumpkin seeds.

3. Spread the mixture evenly on the baking tray and bake for 45 mins, turning the mixture twice, until crisp and lightly golden. Remove from the oven and leave to cool. Mix in the cranberries, apricots and chocolate chips (if using).

4. Transfer to an airtight container, seal well and store for up to 2 weeks. 

Tip: This batch makes about 550-650g granola (depending on if using the chocolate chips) so is enough to fill 1-2 medium jars and provide 12 servings of about 50g each. For a bigger batch or to give as gifts, double or triple the recipe and divide between decorated jars.

To make the granola vegan, swap the honey for maple syrup and use extra nuts or fruit to replace the chocolate chips. For a gluten-free version, use gluten-free porridge oats.