Cranberry and Pecan Granola



200g oats
70g smooth almond nut butter
30g melted coconut oil
50g maple syrup
40g Pumpkin seeds
40g Cranberries
40g Pecans


  1. Simply combine all the ingredients together in a bowl. Mix well.

  2. In a flat baking tray (greased or lined), press the mix on to base of the tray until compact and around 2cm thick.

  3. Bake at 180 degrees for about 10-15minutes, until golden brown.

  4. Take the tray out the oven and leave to cool. When the granola is cold, with your hands break apart small clusters.

  5. Store in an air-tight container in a cool dry place for up to 2 weeks. Serve with milk or yogurt with fruit and enjoy.

  6. ps. You can also use this mix as a topping for a winter crumble :)

Joanna Hollington