Ingredients
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3/4 cup hazelnuts
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6 tbsp honey
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6 tbsp sunflower oil
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3 1/2 cups rolled oats
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1 cup finely shredded coconut (not sweetened flaked coconut)
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3/4 cup shelled pumpkin seeds
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1 cup dried cranberries
Steps
1
Preheat the oven to 350° F.
2
Coarsely chop the nuts.
3
Mix the hazelnuts, honey, oil, rolled oats and coconut in a bowl.
4
Sprinkle the mixture onto a baking sheet lined with parchment and bake for about 30 minutes until crisp, stirring every 10 minutes.
5
Remove the granola from the oven and set on a wire rack to cool for 1 hour. Mix the cooled granola with cranberries and pumpkin seeds.
6
Store in a sealed jar. The granola will keep for 2 weeks.
