Cranberry, Coconut and Vanilla Granola

Preparation info

  • Difficulty


  • Serves


Appears in

The Mountain Cafe Cookbook

The Mountain Cafe Cookbook

By Kirsten Gilmour

Published 2017

  • About

This is delicious with Greek-style yogurt, fresh fruits and a cheeky drizzle of maple syrup.


  • 250 g jumbo oats
  • 50 g pumpkin seeds
  • 50 g sunflower seeds
  • 25 g linseeds
  • 25 g sesame seeds
  • 30 g flaked almonds
  • 1 vanilla pod
  • 80 ml vegetable oil
  • 100 ml maple syrup
  • 70 g dried cranberries
  • 25 g flaked coconut
  • 10 g freeze-dried berries (optional)


Preheat your oven to 170°C (150°C fan). Place the oats, seeds and flaked almonds into a bowl and mix through with your hands. Using a sharp knife, cut the vanilla pod in half lengthways and scrape the pulp out into a small bowl. Add the vegetable oil and the maple syrup and whisk together until combined. Pour over the dry ingredients then stir and fold until everything is fully coated in the oily syrup. Spread the mix in an even layer on a large baking tray and bake for 15 minutes. Remove from the oven and mix through the granola with a fork, breaking up any clumps. Bake for a further 20 minutes, then as soon as you take it out of the oven, mix with a fork again. Add the cranberries, flaked coconut and freeze-dried berries while the granola is still warm and stir through with your fork. Leave to cool and put in an airtight jar to store.