Homemade granola recipe
 Nutty, fruity wholesome goodness is what homemade granola is all about. Please feel free to ad lib here, with substitutions such as honey for maple syrup, raisins, apricots or dried apples for the dried cranberries and cashews for the whole almonds. Each serving provides 264 kcal, 6.1g protein, 24g carbohydrate (of which 7.8g sugars), 15g fat (of which 3.3g saturates), 3.7g fibre and 0.03g salt. 125ml/4fl oz maple syrup (or honey or golden syrup)25g/1oz caster sugar25ml/1fl oz sunflower oil½ tsp vanilla extract500g/1lb 2oz jumbo rolled oats 175g/6oz mixed seeds (like pumpkin, sunflower, sesame or linseeds)150g/5oz pecans (or walnuts)50g/2oz whole almonds25g/1oz flaked almonds75g/2¾oz desiccated coconut pinch of salt (optional)2 tsp cinnamon (optional)150g/5½oz dried cranberries (or raisins, dates or other dried fruit) 125ml/4fl oz maple syrup (or honey or golden syrup) 25g/1oz caster sugar 25ml/1fl oz sunflower oil ½ tsp vanilla extract 500g/1lb 2oz jumbo rolled oats 175g/6oz mixed seeds (like pumpkin, sunflower, sesame or linseeds) 150g/5oz pecans (or walnuts) 50g/2oz whole almonds 25g/1oz flaked almonds 75g/2¾oz desiccated coconut pinch of salt (optional) 2 tsp cinnamon (optional) 150g/5½oz dried cranberries (or raisins, dates or other dried fruit) Method Preheat the oven to 170C/325F/Gas 3. Line two large roasting trays with parchment paper and set aside.Put the maple syrup, sugar, oil and vanilla extract into a large bowl and mix well. Then toss in the oats, mixed seeds, pecans (or walnuts), whole almonds, flaked almonds, coconut and salt and cinnamon (if using). Give it a good stir and then get your hands in, picking it up and letting it fall down to coat and moisten everything really well. Pour the mixture onto the roasting trays and spread it out evenly. Bake in the oven for about 15 minutes, giving it a good stir and swapping them about on their shelves half way through. The granola should be golden-brown when cooked. Remove and leave to cool completely before stirring the cranberries through. Store in an airtight container for up to a month. Preheat the oven to 170C/325F/Gas 3. Line two large roasting trays with parchment paper and set aside. Preheat the oven to 170C/325F/Gas 3. Line two large roasting trays with parchment paper and set aside. Put the maple syrup, sugar, oil and vanilla extract into a large bowl and mix well. Then toss in the oats, mixed seeds, pecans (or walnuts), whole almonds, flaked almonds, coconut and salt and cinnamon (if using). Give it a good stir and then get your hands in, picking it up and letting it fall down to coat and moisten everything really well. Put the maple syrup, sugar, oil and vanilla extract into a large bowl and mix well. Then toss in the oats, mixed seeds, pecans (or walnuts), whole almonds, flaked almonds, coconut and salt and cinnamon (if using). Give it a good stir and then get your hands in, picking it up and letting it fall down to coat and moisten everything really well. Pour the mixture onto the roasting trays and spread it out evenly. Bake in the oven for about 15 minutes, giving it a good stir and swapping them about on their shelves half way through. Pour the mixture onto the roasting trays and spread it out evenly. Bake in the oven for about 15 minutes, giving it a good stir and swapping them about on their shelves half way through. The granola should be golden-brown when cooked. Remove and leave to cool completely before stirring the cranberries through. Store in an airtight container for up to a month. The granola should be golden-brown when cooked. Remove and leave to cool completely before stirring the cranberries through. Store in an airtight container for up to a month. Recipe tips You can make this granola in the air-fryer, though we recommend you start with a half batch. Mix as above. Line a basket air-fryer with foil, or use a baking tray - depending on what style air-fryer you own. bake at 170C for 15 minutes, stirring the granola every 5 minutes.