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Maple Cranberry Granola


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Ingredients

2 cups oats

2 tbsp quinoa (optional)

1 cup quinoa flakes (or oats)

⅓ cup almonds

⅓ cup coconut

⅓ cup sunflower seeds

⅓ cup pumpkin seeds

⅓ tsp cinnamon

⅓ cup coconut oil

⅓ cup tahini paste (or natural peanut butter)

1 tsp vanilla extract

½ cup + 3 tbsp maple syrup

1 egg white

¾ cup Patience Fruit & Co Dried Cranberries, sweetened with apple juice

2 tsp chia seeds (optional)

Preparation time 5 to 10 min Portions 8 to 10

A delicious granola to nibble on or mix with yogurt, it’s the perfect fix for those afternoon munchies!

Ingredients

2 cups oats

2 tbsp quinoa (optional)

1 cup quinoa flakes (or oats)

⅓ cup almonds

⅓ cup coconut

⅓ cup sunflower seeds

⅓ cup pumpkin seeds

⅓ tsp cinnamon

⅓ cup coconut oil

⅓ cup tahini paste (or natural peanut butter)

1 tsp vanilla extract

½ cup + 3 tbsp maple syrup

1 egg white

¾ cup Patience Fruit & Co Dried Cranberries, sweetened with apple juice

2 tsp chia seeds (optional)

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Steps

  1. Preheat oven to 325°F (170°C) and line a cooking sheet with parchment paper.

  2. In a large bowl, combine oats, quinoa, coconut, nuts and seeds. Make sure to mix very well.

  3. In a small pan, melt coconut oil, tahini and maple syrup until smooth. Add in cinnamon, vanilla and egg white, mixing well.

  4. Pour wet ingredients into dry ones, mixing well until oats, nuts and seeds are well-coated. Evenly spread mixture on cooking sheet. Bake 20 to 25 minutes or until granola is golden-crisp. Let cool then add dried cranberries and chia seeds.

Recommendations

Store in a hermetically sealed container to preserve freshness.

Thanks to our collaborator

Butterflyfood

Ashley Colbourne is a self-taught food photographer and cook based out of Toronto. She writes about her passion for anything delicious on her blog, Butterflyfood.

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