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Christmas granola


Serves: 12-15
timePrep time: 20 mins
timeTotal time:
Christmas granola
Recipe photograph by Brett Stevens

Serves: 12-15
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
318Kcal
Fat
13gr
Saturates
5gr
Carbs
16gr
Sugars
15gr
Fibre
6gr
Protein
6gr
Salt
0gr

David Morgan

David Morgan

David Morgan is a food writer and stylist who trained as a pastry chef in London, Paris and New York. He is now based in Sydney, where he produces gorgeous food for magazines internationally. 

See more of David Morgan’s recipes
David Morgan

David Morgan

David Morgan is a food writer and stylist who trained as a pastry chef in London, Paris and New York. He is now based in Sydney, where he produces gorgeous food for magazines internationally. 

See more of David Morgan’s recipes

Ingredients

  • 300ml clear honey
  • 500g rolled porridge oats
  • 150g hazelnuts, roughly chopped
  • 100g desiccated coconut
  • 150g dried cranberries

Step by step

Get ahead

Keeps for up to a week.

  1. Preheat the oven to 200°C, fan 180°C, gas 6. Warm the honey in a pan, then stir in the oats, hazelnuts and coconut until coated.

  2. Spread the mixture on to 2 baking trays lined with nonstick baking paper. Bake for 20 minutes, stirring every 5 minutes, until golden. Allow to cool completely.

  3. Add the cranberries and transfer to bags or jars. Seal and label.

    Tip

    Feel free to experiment with the ingredients – try adding exotic dried fruit or change the seeds.

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