This is a simple variation of my honey granola recipe with cacao nibs, and has me hooked at the moment. It's still gluten, dairy and nut free, but instead of cacao nibs there's dried cranberries to add an extra sweet kick.
Fruit has so far been my main pregnancy craving, I just can't get enough! So a fruit flavoured yogurt topped with fresh banana, strawberries and this fruity granola is just heaven to me right now. It's filling, sweet, and guilt free!
Recipe:
2 cups gluten free oats
1/3 cup sunflower seeds
1/3 cup pumpkin seeds
1/3 cup dried cranberries (or as much as you'd like)
1/4 cup olive oil
3-6 tbs honey (depending on taste)
pinch of salt
Method:
Pre-heat the oven to gas mark 3 and line a baking tray with baking paper. Combine all ingredients except the dried cranberries in a bowl and mix well, then spread evenly onto the baking tray. Bake for about 20 minutes then stir the mix again to ensure the oats cook evenly, then bake for a further 5-10 minutes. When the granola is ready it will be golden brown and crisp. Allow to cool, then add the dried cranberries to the mix and store in an air tight container for up to 2 weeks.
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