Hazelnut and cranberry granola
- 1½ cups jumbo oatsoatmeal uncookedX (or a mixture of oatsoatmeal uncookedX, spelt and rye flakes)
- ¼ cup mixed sunflower and pumpkin seeds
- ⅓ cup blanched hazelnuts, roughly chopped
- 1 egg white
- 2 tablespoons maple syrup
- ¼ cup dried cranberries
- ¼ cup golden raisins
1 Heat the oven to 200°C/fan180°C/ gas 6 and line a baking sheet with baking paper. Combine the oats or oat mix, seeds and hazelnuts in a large bowl.
2 In a medium bowl, whisk the egg white until foamy. Add the maple syrup and whisk again for a few sec. Add to the oat mixture and stir well to combine.
3 Spoon the granola on to the prepared baking sheet and spread out evenly. Bake for 15 min or until golden, stirring once. Remove from the oven, then stir through the cranberries and raisins and allow to cool, before storing in an airtight container for up to 1 month.
Try serving with a reduced-free Greek yogurt and fruit compote.
Nutrition Info (per serve)
Total fat 9.3g
–Saturated fat 1g
Dietary fibre 3.3g
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