Cranberry and orange granola

Cranberry and orange granola

By
From
15 minute vegan
Serves
2
Photographer
Dan Jones

This chewy granola tastes like it’s been slow baked, although it’s actually made in less than five minutes. Gently toasting the almonds and oats in a hot pan brings out all those slow-cooked flavours, while the maple syrup adds a smoky background taste. You’ll never make granola the same way again.

Ingredients

Quantity Ingredient
1 tablespoon blanched almonds
100g rolled oats
1 tablespoon coconut oil, at room temperature
2 tablespoons maple syrup
1 tablespoon dried cranberries
1 unwaxed orange, zested

Method

  1. Toast the almonds and oats in a dry pan over a medium heat for 2 minutes, stirring frequently.
  2. Spoon in the coconut oil, maple syrup, and dried cranberries and stir through to ensure all the oats are coated. Cook through for 2 minutes, stirring continuously, then grate over the orange zest.
  3. Spoon the granola evenly onto a baking tray, allowing natural clumps of oats to form as they settle. Place the tray in the refrigerator for 10 minutes before serving.
  4. Serve in a bowl with fresh fruit and soya yoghurt.

Tags:
Vegan
vegetarian
blogger
little miss meat free
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