This chocolate, hazelnut and cranberry granola is a slightly more indulgent take on my classic recipe, with crisp clusters, pockets of dark chocolate and a hint of festive warmth. It’s rich without being heavy, and just as good sprinkled over yoghurt as it is eaten straight from the jar.
Perfect for Gifting.
This granola is wonderfully simple to make and perfect for sharing. Everything comes together in one bowl, bakes slowly until golden and crisp, then finishes with a generous scattering of dried cranberries and dark chocolate once cooled.
It’s the kind of recipe that feels relaxed and uncomplicated, yet the result looks thoughtful and special. Spooned into jars, tied with ribbon and shared with friends or family, it makes a lovely homemade gift - one that feels comforting, generous and just a little indulgent.
CHOCOLATE, HAZELNUT AND CRANBERRY GRANOLA
Prep time: 15 minutes. Bake time: 25 minutes.
Difficulty: Everyday bake.
INGREDIENTS
250g traditional oats
75g hazelnuts
50g pecans
50g almonds
50g sunflower seeds
¼ tsp sea salt
1 tsp cinnamon
45g extra virgin olive oil
60g clear honey
1 tsp vanilla extract
65g dried cranberries
75g dark chocolate, roughly chopped
Method
Step 1: Preheat your oven to 160°C (320°F) and line a large baking tray with baking paper.
Step 2: Roughly chop the pecans and almonds, and cut the hazelnuts in half.
Step 3: Mix together all the dry ingredients (except for the cranberries and chocolate) in a large bowl. Whisk together the wet ingredients in a smaller bowl.
Step 4: Add the wet ingredients to the dry and mix well until everything is evenly coated.
Step 5: Spoon the mixture onto your prepared baking tray and press it all down firmly with the back of a spoon or spatula.
Step 6: Bake for around 10 minutes until golden, then remove from the oven and stir carefully to turn the mixture over. Press down firmly again before returning it to the oven for another 10-15 minutes until golden brown.
Step 7: Remove from the oven and leave it to cool for about an hour before breaking up and stirring in the dried cranberries and chocolate pieces.
Step 8: Store in an airtight container for up to 1 month.
