The Christmas decorations are appearing around Hong Kong, M&S is full of festive food, and I’m making good progress with my Christmas shopping: it’s time for some seasonal recipes to pop up! Since the first time I made granola, I just can’t get enough of it. This needn’t be limited to yuletide, but obviously the cranberries give it a little Christmas cheer. It’s one of those recipes that Nigella suggests serving at sophisticated Christmas brunches, but I slurp in my pyjamas. Who cares about glamour, anyway?
Christmas Cranberry Granola
From Nigella Christmas
225g rolled oats
150g runny honey
1 tbsp sunflower oil
60g sunflower seeds
60g white sesame seeds
pinch of salt
30g natural almonds
30g flaked almonds
60g blanched almonds
50g soft light brown sugar
2 tsp ground cinnamon
125g dried cranberries
1. Preheat the oven to 170C and line 2 baking trays with baking paper. Put all the ingredients except the cranberries into a large bowl.
2. Mix together until everything is nicely sticky and spicy.
3. Spread the mixture evenly onto the baking trays.
4. Bake in the oven – Nigella suggests 40-50 minutes, but mine only needed twenty. Halfway through, remove the trays from the oven, gently scoop up the mix with a spoon to try and turn everything upside down for a more even bake.
5. When it’s done it’s still slightly sticky, so leave it to cool and harden – slide the baking paper onto a cool surface to speed this up.
6. When it’s cooled, crumble the granola back into a mixing bowl and stir through the dried cranberries.
7. Pack it into jars, and give it as a gift, serve it at a glamorous Christmas brunch, or scoff it in your pyjamas whilst watching rubbish tv.