Cranberry and walnut granola

Chef: Lee Holmes
Prep: 10 mins
Cook: 30 mins
Cranberry and walnut granola
Whipping up a batch of this wholesome granola will bring out your inner earth mother (or father!), plus it moonlights as a cheeky nibble during the day. It’s easy to swap out ingredients – as long as you stick to the basic mix you can make this granola your own.

300g quinoa or brown rice flakes

90g chopped walnuts

75g dried cranberries

3 tbsp sunflower seeds

2 tbsp pepitas (pumpkin seeds)

2 tbsp almond flakes

1 tbsp flaxseeds

1/2 tsp ground cinnamon

1/2 tsp freshly grated nutmeg

60ml coconut oil

60ml rice malt syrup

1/2 tsp alcohol-free vanilla extract

15g coconut flakes

Almond milk, to serve

Preheat the oven to 180°C / 350°F / Gas Mark 4 and line a baking tray with baking paper.

Combine the quinoa, walnuts, cranberries, sunflower seeds, pepitas, almond flakes, flaxseeds, cinnamon and nutmeg in a bowl and mix well to combine.

Place the coconut oil in a saucepan over medium heat and heat until it has melted.

Add the rice malt syrup and vanilla and stir for 30 seconds. Remove from the heat.

Pour the liquid mixture over the dry ingredients and stir well, ensuring the dry ingredients are coated thoroughly.

Transfer the granola to the baking tray in a single layer, then cook in the oven for 20 minutes, stirring frequently and breaking up any clumps that form.

Remove from the oven, add the coconut flakes, and bake for a further 5 minutes.

Remove from the oven and cool.

To serve, place in a bowl and top with almond milk. It also tastes great on its own. 


Preparation Time
10 minutes

Cooking Time
30 minutes

Main ingredients

Recipe Type
Healthy, Breakfast

Level of Difficulty

This granola keeps for 4 weeks in an airtight container  in a cool dry place.

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