Granola is one of those staple foods I can’t go without. Whether it’s served with Greek Yogurt or Skyr, fresh or frozen fruit, milk, or even as a crunchy oatmeal topping, good granola can transform a simple breakfast or snack into a truly satisfying meal.
While there are tasty, nutritious granola options available in stores, nothing compares to homemade granola. When you make it yourself, you have complete control over its ingredients, you can adjust the sweetness to your liking, and its taste is simply on another level.
This crunchy, flavorful cranberry cashew granola is not only delicious and nutritious, but also incredibly easy to prepare. I wouldn’t be surprised if you find yourself making it regularly!
Ingredients
- 250 g oats
- 100 g cashew nuts
- 60 g pumpkin seeds
- 60 g sunflower seeds
- 80 g golden syrup or maple syrup
- 40 coconut oil or good butter
- 1/2 tsp of sea salt
- 100 g dried cranberries
- vanilla extract (optional)
- cinnamon (optional)
Recipe
- Preheat the oven to 160° C (320° F).
- In a small saucepan over medium heat, warm the syrup, coconut oil, and a splash of water, stirring occasionally. Once the oil has melted, turn off the heat and stir in the vanilla extract for added flavor.
- In a large bowl, add all remaining ingredients except the cranberries. Pour in the syrup-oil mixture and mix until the oats, cashews, and seeds are fully coated.
- Transfer the granola to a parchment-lined baking sheet, spreading it out evenly.
- Bake for 15-20 minutes, keeping an eye on the granola as it toasts. It should turn lightly golden but remain soft; avoid overbaking, as it will crisp up as it cools.
- Remove the granola from the oven and allow it to cool for a few minutes.
- Add the dried cranberries, then let the granola cool completely before transferring it to an airtight container or glass jar.
- Serve with (plant-based) milk for an energy boost or with Greek yogurt or skyr for a protein-rich breakfast. The granola also pairs wonderfully with fresh of frozen fruit.
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