Crunchy Cranberry & Almond Granola
Crunchy Cranberry & Almond Granola

This crunchy cranberry-almond granola is packed with seeds and would keep in an airtight container for up to a month, though it’s unlikely to be around that long!



  • 4 tbsp vegetable oil
  • 250ml maple syrup
  • 4 tbsp agave syrup
  • 2 tsp vanilla extract
  • 600g rolled oats
  • 50g sesame seeds
  • 100g sunflower seeds
  • 100g pumpkin seeds
  • 200g flaked almonds
  • 200g dried cranberries

To serve

Your preferred non-dairy milk or soya yoghurt



1. Preheat the oven to 150C/Fan130C/Gas #2

2. Pour the oil, maple and agave syrups and vanilla extract into a large mixing bowl and stir well.

3. Add the oats & seeds and mix thoroughly.

3. Spread the granola out on two large baking trays and pop into the oven; set the timer for 15 minutes.

4. Give the granola a bit of a stir, add the flaked almonds and cranberries, and return to the oven for a further 15 minutes or so.

5. Allow to cool before storing in an airtight container until required.