Cranberry and Coconut Granola

A low sugar version of granola, and it’s quick and easy to make. It will last a couple of weeks in an airtight container – if you haven’t eaten it by then!


50ml melted coconut oil

125ml maple syrup

300g oats

50g sunflower seeds

4tbsp sesame seeds

50g pumpkin seeds

100g flaked almonds

100g dried cranberries

50g coconut flakes


Preheat oven to 140degC( fan)/ 150degC. Grease and line 2 baking trays with baking paper.

Combine all the dry ingredients in a large bowl.

Mix the warm melted coconut oil with the maple syrup and to the dry ingredients. Mix well then lay mix onto greased and lined baking trays.

Cook in the oven for 15 mins – mix then cook for 10-15 more until golden.

remove from oven and leave to cool completely. Then the granola can be stored in an airtight box in a cool place for up to 2 weeks.

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