350g porridge oats
100g cashew nuts
100g walnuts or pecans
50g desiccated coconut
80g dried fruit (cranberries, raisins, apricots or a mixture)
½ tsp salt
¼ tsp ground cardamom
¼ tsp cinnamon
30ml olive oil
100g maple syrup
½ tsp vanilla extract
- Preheat the oven to 180°C/160˚C fan/gas mark 4 and line a rimmed baking tray with parchment paper.
- In a large bowl, combine the first eight ingredients and mix well.
- In a separate bowl, whisk the three remaining ingredients. Stir this into the oat mixture until everything is coated.
- Spread into a single layer on the baking tray and pat down. Bake for 25-30 minutes, stirring halfway through, until golden brown. If you like your granola crunchier, bake it for an extra five minutes.
Per Serving 300kcals, 15.8g fat (4.1g saturated), 35.2g carbs, 10g sugars, 7.6g protein, 4.7g fibre, 0.103g sodium