Christmas granola
Prep time: 20 minsTotal time: 
Christmas granola
Prep time: 20 minsTotal time: 
David Morgan
David Morgan is a food writer and stylist who trained as a pastry chef in London, Paris and New York. He is now based in Sydney, where he produces gorgeous food for magazines internationally.
David Morgan
David Morgan is a food writer and stylist who trained as a pastry chef in London, Paris and New York. He is now based in Sydney, where he produces gorgeous food for magazines internationally.
Ingredients
- 300ml clear honey
- 500g rolled porridge oats
- 150g hazelnuts, roughly chopped
- 100g desiccated coconut
- 150g dried cranberries
Step by step
Keeps for up to a week.
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Preheat the oven to 200°C, fan 180°C, gas 6. Warm the honey in a pan, then stir in the oats, hazelnuts and coconut until coated.
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Spread the mixture on to 2 baking trays lined with nonstick baking paper. Bake for 20 minutes, stirring every 5 minutes, until golden. Allow to cool completely.
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Add the cranberries and transfer to bags or jars. Seal and label.
TipFeel free to experiment with the ingredients – try adding exotic dried fruit or change the seeds.
