Crunchy granola with flaked almonds, dried cranberries and creamy white chocolate chips. A sweet breakfast or snack to pack up and take to work with you.
I’m constantly on the search for new granola recipes. Granola is something I often bake, not just for my blog, but I will try to make it almost weekly if I get the chance.
Lately I’ve been going back to older granola recipes I have shared on previous occasions and I’ve been updating a few of those recipes. I based this new granola on my favourite vanilla almond granola, which I add a whole tablespoon of vanilla extract. I’m fully aware that all of our taste buds are completely different from one another, so feel totally free to adjust the amount of vanilla in this recipe to your own taste.
My latest granola marries flaked/slivered almonds with dried cranberries and white chocolate chips. Another addition I like to add to my granola is ground cinnamon, I absolutely can’t get enough of the warming spice flavour especially during autumn or wintertime. Again, if you don’t enjoy spices you can omit the cinnamon and if you’re not a fan of dried cranberries you can swap those for a different dried fruit instead, you could also choose to leave them out entirely or add even more chocolate chips.
So you’re wondering, how is this granola made? It couldn’t be simpler, grab yourself a large mixing bowl and give the oats, almonds and ground cinnamon a good mix together. In a small saucepan, gently heat together honey or maple syrup with oil and vanilla. Add the wet mixture to the dry ingredients and stir until moistened. Transport the granola mixture to a large lined baking sheet/tray and leave your oven to do the rest of the hard work.
After allowing the granola to cool, the last step is adding the dried fruit and the chocolate chips. It’s important to remember to add the chocolate chips after the granola has finished baking and has cooled otherwise the chocolate will melt!
This granola is fantastic as it requires minimal effort and the result is divine, toasty deliciousness. I’m not sure why I ever bought pre-made granola in the first place as it’s pumped full of odd ingredients (most of which I can’t even pronounce), has more fat and sugar added than needed and doesn’t taste anywhere near as good as homemade does.
I love keeping a jar of this on the kitchen countertop, sprinkle your homemade granola on ice cream or Greek yoghurt and top with fruit or simply just serve it with milk of your choice. If you’re on the lookout for some edible Christmas gifts then I think this granola will make a tasty present for someone special at Christmas, pop the freshly baked granola into jars and tie with ribbon for a sweet gift.
200g (2 cups) old-fashioned/rolled oats
100g (1 cup) flaked or slivered almonds
1/2 teaspoon ground cinnamon (optional)
75ml (5 tablespoons) honey or maple syrup
75ml (5 tablespoons) vegetable oil
1 tablespoon vanilla extract
80g (2/3 cup) dried cranberries
100g (1/2 cup) white chocolate chips
- Preheat oven to 150°C / 130 Fan / 300°F / Gas Mark 2.
- Weigh the oats out into a large mixing bowl along with the almonds and mix together with the cinnamon (if using).
- In a small saucepan, gently heat together the honey/maple syrup, oil and vanilla until warmed. Don’t boil this mixture.
- Stir together the honey/maple syrup mixture with the oats until moistened. Spread the granola out evenly on a large lined baking sheet/tray and bake for 15 minutes. After 15 minutes, give it a stir and return the granola to the oven for a further 15 minutes. After the second lot of 15 minutes is up, again remove the granola from the oven and give it a stir. Pop the granola back in the oven for another 15 minutes more to finish baking. (Granola will have baked for a total of 45 minutes before it’s ready.)
- Once the granola has finished baking, take it from the oven and leave it to cool. As it cools, it will get crisp, once cooled completely stir through the dried cranberries and white chocolate chips. This granola will store in an airtight container for up to 2 weeks.
- Use old-fashioned/rolled oats to make this granola, unfortunately porridge oats will not work as the consistency is too powdery.
- This time I used vegetable oil to make the granola, however, I sometimes make this granola with rapeseed oil, but coconut oil can also be used in this recipe. Honey could be substituted with maple syrup.
- If you prefer, you can swap the cranberries for more almonds or chocolate chips. The white chocolate chips could be switched for dark or milk chocolate chips instead.
- The baked granola will store in an airtight container or a jar for up to a fortnight (2 weeks).
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