This Cranberry Christmas-Spiced Granola was made with colder mornings in mind so I’ve added lots of warming spices, from cinnamon to ginger, while the cloves and nutmeg give it a little extra kick.

The combination of maple syrup and date syrup offer the granola a greater depth to the sweetness, but feel free to switch these up for honey, molasses or agave nectar if that’s your preference!

Ingredients (makes 3 cups granola)

2 1/4 cups jumbo oats
1 cup mixed raw nuts, roughly chopped (I used walnuts and Brazil nuts)
1/4 cup olive oil or rapeseed
1/4 cup maple syrup
1/4 tbsp date syrup (or extra maple)
1 tsp vanilla extract
1/4 tsp sea salt
1 tbsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cardamom
1/8 tsp ground cloves
1/2 cup dried cranberries

Method

Preheat oven to 160 C and line a baking tray with greaseproof paper.
Place the oats and nuts in a large bowl.
Add all remaining ingredients, except cranberries, to a saucepan and stir together over a low heat until fully combined. Pour this liquid over the dry ingredients and mix together until the oats and nuts are completely coated.
Spread the mixture onto the lined baking tray and use the back of a spoon/spatula to pack it together tightly. Bake for 15 minutes.
Remove from the oven and stir the mixture to ensure even baking. Sprinkle over the cranberries then return to oven for a further 5 minutes.
Remove from the oven and allow to cool completely before storing in an airtight container for up to 3 weeks.

Eli Brecher is a freelance recipe developer and the food blogger behind www.elibrecher.co.uk and the Instagram account @brechernutrition
Eli has lived with Crohn’s Disease from the age of 8 which sparked her passion for healthy eating at a young age.
She is studying Nutrition at the University of Westminster and hopes to eventually specialise in nutrition for digestive disorders. She has also lived in Paris and Madrid while doing her first degree in French and Spanish.

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