This recipe was first created in our home kitchen back when Spoon was born. We spent days baking batches of this seasonal granola, hand packing it, labelling it (nibbling on it) - ready to take to sell at Christmas food markets. It went down a storm and it's a recipe that we are very fond of here at Spoon... it's also one that we may well bring to retailer shelves soon. We hope you enjoy this one as much as we do!
(Makes 1kg of granola)
- 500g Oats
- 80g Hazelnuts
- 60g Pecan nuts
- 110g Coconut flakes
- 40ml Maple Syrup
- 110ml Date Syrup
- 100ml Rapeseed oil
- 80g Cranberries
- 10g Orange zest
Preheat your oven to 160 degrees (fan oven)
Mix all the dry ingredients in a bowl.
Whisk all the wet ingredients in a separate bowl until combined
Add the wet ingredients to the dry and mix well.
Spread an even layer of the across a couple of baking trays.
Bake for 15 mins then take out and turn the granola with a spatula, then place back in the oven for a further 15 mins. Your granola should be nice and crunchy. If it's still soft, wack it in the oven for a while longer, keeping an eye that it doesn't burn!
Leave to cool before transferring to a glass container.