Hazelnut and cranberry granola

Author: HFG staff

Photographer: HFG staff

First published: Mar 2021

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Our healthy granola made with toasted hazelnuts and tangy cranberries is great for any occasion, but it is special enough to serve on Christmas morning.

Serves: 6

Time to make: 30 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

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

Instructions

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.

HFG tip

Try serving with a reduced-free Greek yogurt and fruit compote.

Nutrition Info (per serve)

Calories 222cal

Kilojoules 929kJ

Protein 5.5g

Total fat 9.3g

–Saturated fat 1g

Carbohydrates 30.8g

–Sugars 12.7g

Dietary fibre 3.3g

Sodium 0mg

Calcium 34mg

Iron 1.8mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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One comment on Hazelnut and cranberry granola

Angela Marion Silverwood May 9, 2021 at 6:22 pm #

I made this yesterday and had it for breakfast this morning. I also made some Hansell’s yoghurt to go with it. This is a delicious recipe and very easy to prepare. So yummy. It has that lovely toasted taste without any additives; you know exactly what you’re eating!

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