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  • 350g porridge oats
  • 2tsp ground cinnamon
  • zest of 1 clementine
  • 50g chopped hazelnuts
  • 50g cashew nuts
  • 30g sunflower seeds
  • 30g pumpkin seeds
  • 50ml rapeseed oil
  • 150g runny honey
  • 75g raisins
  • 75g dried cranberries

We love granola in our house. We try to make a big batch each week and eat it in a whole manner of ways: with yoghurt and berries for breakfast, a nibble with a cup of tea, sprinkled on top of ice-cream for pudding. It’s always jam packed with nuts, seeds and dried fruit, and this recipe is no exception. The combination of orange zest, cranberries and cinnamon makes every mouthful a festive treat.


  1. Pre-heat the oven to 150°C. Line a large baking tray with baking parchment.
  2. In a large mixing bowl combine the porridge oats with the cinnamon, zest of a clementine and the chopped nuts and seeds.
  3. Add the rapeseed oil and runny honey to the dry oaty mixture and give everything a good mix.
  4. Spread the granola mixture in an even layer on the prepared baking tray and bake in the oven for about 30 minutes. Give it a good mix a couple of times while baking and remove from the oven when it turns a lovely golden colour.
  5. Leave it to cool completely before mixing in the raisins and dried cranberries.
  6. Transfer the granola to sterilised jars or cellophane bags and tie with string or ribbon.