Holiday Spiced Granola: Festive Cranberry & Almond Recipe

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• 50
  g
  vegan butter
  melted
• 150
  g
  maple syrup
• zest of
  1 orange
• 250
  g
  chunky oats
• 40
  g
  plain flour
• 25
  g
  pumpkin seeds
• 70
  g
  pecan nuts
• 1
  tsp
  ground ginger
• 2
  tsp
  mixed spice
• pinch of
  salt
• 70
  g
  dried cranberries

1. Preheat the oven to 130°C fan (300°F / gas mark 2).
2. In a large bowl, whisk together the melted vegan butter, maple syrup and the zest of one orange until well combined.
3. Add the oats, plain flour, pumpkin seeds, pecan nuts, ground ginger, mixed spice and a pinch of salt. Stir until everything is evenly coated.
4. Spread the mixture onto a lined baking tray in one even layer, pressing down with the back of a spoon to encourage chunk formation. Bake for 40–50 minutes, stirring once halfway, until the granola is golden and crisp.
5. Let the granola cool completely on the tray so clusters can firm up, then fold in the dried cranberries. Store in an airtight jar for up to one month.