Granola with cranberries and linseeds


I’ve posted a recipe for homemade granola already. It wasn’t just a recipe, but a lesson in the economics of granola-making which resulted in me whittling down my recipe to 46p/100g. At the time I was catering some corporate breakfasts though, and margin seemed paramount.

Since then my granola-making has become more of a leisure pursuit again, allowing me to experiment with different ingredients. The last batch I made was a particularly good one, so I thought I’d make a note of the ingredients here in case anyone else was after inspiration … and also for when I want to make it again.

I made this in the baking oven of the AGA, but as with my previous recipe, the timings would work in a fan oven set to 180°C.

Homemade Cranberry Granola
300g of oats
4 tbsp runny honey
1 tbsp vegetable oil
50g brown linseed
100g dried cranberries
25g pumpkin seeds

  1. Mix together the oats, honey and oil, and then spread them out on a baking tray.
    (If you are scaling up the recipe, then you may want to bake this in batches)
  2. Cook bake the oats for 20 minutes, either in a fan oven at 180°C or in the baking oven of an AGA.
  3. Tip the linseed, cranberries and pumpkin seeds in with the oats, and stir so that they are loosely coated with the honey-oil mixture, then return everything to the oven for a further ten minutes.
  4. Cool. Store in a kilner jar or sealed container. Serve with Greek yoghurt and sliced banana or stewed apple for a devastatingly good breakfast.


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