Maple, pecan and cranberry granola

I've been using lots of maple syrup and cranberries recently, inspired by their autumnal flavours to make comfort food as we head towards Christmas. This granola recipe was such a winner I had to include it on the blog - the combination of maple syrup with dried cranberries and ground pecan nuts, tossed together with a little honey, oats and golden linseeds makes a brilliant wintery breakfast, but is also great to have in a jar in the kitchen to eat by the handful as you're passing!

Ingredients

6 tbsp maple syrup

4 tbsp honey

2 tbsp sunflower oil

8 oz oats

3 oz ground pecans

3 oz ground almonds

2 oz milled linseed

2 oz golden linseeds

1 oz sesame seeds

2 tsp cinnamon

1 tsp ground ginger

6 oz dried cranberries

4 oz golden sultanas

Method

1. Preheat the oven to 160°C and line two large baking sheets with baking paper.
2. Place the maple syrup, honey and oil in a small saucepan and warm over a medium heat.
3. In a large bowl, mix together the oats, ground pecans, ground almonds, milled linseed, golden linseeds, sesame seeds, cinnamon and ground ginger.
4. Pour in the warned syrup and mix together well.
5. Tip the granola onto the baking sheets and spread out evenly.
6. Bake for 30 mins, stirring halfway through the baking time.
7. Leave to cool before stirring in the cranberries and sultanas.
8. Store in an airtight container for up to a month.