The holidays are a time for feasting with friends and family, so what better gift to give someone than a festive treat? Everyone loves granola (especially me), and it’s so fun to make at home. I make it in big batches and keep it on hand in glass jars that look cute on my kitchen counter or stay organized in my pantry. My good friend Camilla Morton’s book “Make Life Beautiful” is the ultimate guide on how to do exactly that – from fashion to shopping & food. I happened to find one of my favorite homemade granola recipes in it, and thought that small jars of it with festive ribbon would make the perfect party favor or small gift. I made several jars of it to give to guests whenever they stopped by my house this season, and trust me – this recipe is a hit!
After you make the granola, store it in a sealable jar (as pictured), or even a cute mason jar with a screw top lid. Top it off with a ribbon and cute name tag. It’s so yummy on Greek yogurt, or even eaten with almond milk like cereal – perfect for a quick brekkie. Read below for the simple recipe.
250g porridge oats, preferably jumbo oats
45g brazil nuts (approx. 10 nuts), roughly chopped
50g sunflower seeds, roughly chopped
50g pumpkin seeds, roughly chopped
50g dried apricots, chopped
50g dried cranberries
For the syrup:
3 tbsp sunflower or cooking oil
5½ tbsp maple syrup
5½ tbsp runny honey
Preheat your oven to 150°C/gas mark 2. Line 2 baking trays with baking parchment or greaseproof paper.
In a large mixing bowl combine the oats, brazil nuts, sunflower and pumpkin seeds. Set this aside while you make the syrup.
To make the syrup pour the oil, maple syrup and honey into a small saucepan and heat gently until warm but not bubbling, stirring well until all the ingredients are mixed together. Take care not to let it bubble and overcook.
Drizzle the syrup over the oats, nuts and seeds and mix together so that all the ingredients are lightly coated.
Spread the mixture out evenly over the 2 baking trays, so that it is about 1.5cm deep. Bake for 30–40 minutes, taking it out of the oven 2 times during baking to mix the granola around and then return it to continue baking. When it’s ready it should be golden brown.
Take the granola out of the oven and now mix in the apricots, raisins and cranberries.
Set it aside to cool, then store in an airtight container and keep in a cool dry place until needed (stored like this, it will keep for 2–3 weeks).