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Maple Cranberry Granola


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Ingredients

500 ml (2 cups) oats

30 ml (2 tbsp) quinoa (optional)

250 ml (1 cup) quinoa flakes (or oats)

80 ml (⅓ cup) almonds

80 ml (⅓ cup) coconut

80 ml (⅓ cup) sunflower seeds

80 ml (⅓ cup) pumpkin seeds

2 ml (⅓ tsp) cinnamon

80 ml (⅓ cup) coconut oil

80 ml (⅓ cup) tahini paste (or natural peanut butter)

5 ml (1 tsp) vanilla extract

170 ml (½ cup + 3 tbsp) maple syrup

1 egg white

180 ml (¾ cup) Patience Fruit & Co Classic Dried Cranberries sweetened with apple juice 

10 ml (2 tsp) chia seeds (optional)

Preparation time 5 to 10 min
Cooking time 20 to 25 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

500 ml (2 cups) oats

30 ml (2 tbsp) quinoa (optional)

250 ml (1 cup) quinoa flakes (or oats)

80 ml (⅓ cup) almonds

80 ml (⅓ cup) coconut

80 ml (⅓ cup) sunflower seeds

80 ml (⅓ cup) pumpkin seeds

2 ml (⅓ tsp) cinnamon

80 ml (⅓ cup) coconut oil

80 ml (⅓ cup) tahini paste (or natural peanut butter)

5 ml (1 tsp) vanilla extract

170 ml (½ cup + 3 tbsp) maple syrup

1 egg white

180 ml (¾ cup) Patience Fruit & Co Classic Dried Cranberries sweetened with apple juice 

10 ml (2 tsp) chia seeds (optional)

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Steps

  1. Preheat oven to 170°C (325°F) 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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