Cranberry, Ginger and Orange Granola

Course Breakfast


  • 250 gms Porridge Oats
  • 50 gms Flaked Almonds
  • 50 gms Sunflower Seeds
  • 50 gms Pumpkin Seeds
  • 50 gms Cashew Nuts
  • 50 gms Raisins
  • 100 gms Dried Cranberries
  • 50 gms Goji Berries
  • 2 tsp Ground Ginger
  • 1 tsp Cinnamon Powder
  • 50 gms Butter/Vegan Margarine
  • 6 tbsp Runny Honey/Maple Syrup
  • 1 Large Orange
  • 1 handful Mixed Berries to serve


  • Pre heat oven to 180 C and line a large Baking tray with a reusable baking liner *
  • In a large bowl mix together the oats, flaked almonds, pumpkin seeds, sunflower seeds, cashew nuts, ground ginger, cinnamon powder and a pinch of salt
  • Melt the butter gently in a microwaveable jug (or a pan) and add the honey. Mix well.
  • Grate the zest of a large orange into the butter and honey mixture.
  • Pour the butter/honey mixture over the oats and dried ingredients in the large bowl and mix until the dried ingredients are well coated
  • Spread onto the large baking tray lined with a reusable baking liner.(or two small ones)
  • Cook for 15 -20 minutes at 180 C stirring every 5 minutes to ensure it browns evenly.
  • Remove from the oven and allow to cool and crisp up.
  • When cool stir in the dried cranberries, raisins and goji berries.
  • ¬†Store in an airtight container.
  • Serve with fresh raspberries or blueberries, greek yoghurt and a splash of milk. (or plant based alternatives for vegans)


Feel free to make it your own by swapping the nuts from cashews to macadamias* or pistachios* and the cranberries to sour cherries* or flaked coconut*. 
To make the recipe vegan just replace the butter for vegan margarine and the runny honey for maple syrup.