Cranberry, almond and macadamia granola

Crisp, chewy and not-overly-sweet granola with lotsa crunchy almonds and macadamias- the perfect breakfast and snack!

I'm back from Australia after 2 weeks of happy tottering about. It's been so much fun- cooking in little apartments, eating pies, and enjoying the beautiful breeze and blue seas. 

But now it's back to reality. The real life. 

Studying for tests, homework, and back to school. It's sad. 

But I guess granola could make my mornings better. For the new year. Perhaps it could help me lose some weight before I get back to school after I put on 5kg after my trip haha. 

This granola is so incredibly easy to make and it tastes absolutely gorgeous with some milk or yogurt. The cranberries give it some sweetness and chewiness, the oats and perfectly crisp, the nuts give some good crunch, and the maple syrup, well, just pure heavenly goodness. 

Make sure you keep an eye on your granola as it bakes- my first batch got totally chao tar (burnt) because I wasn't watching oops. Remember that lower temperatures and longer cooking times would yield a crisper and crunchier granola! 

Happy holidays :) 

Cranberry, almond and macadamia granola 
Makes about 3 1/2 cups granola 

2 1/2 cups rolled oats 
2/3 cup coarsely chopped almonds
2/3 cup coarsely chopped macadamias 
1/4 cup vegetable oil 
1/2 cup maple syrup 
1 tsp vanilla 
2/3 cup dried cranberries 

Preheat oven to 165 degrees celsius. Line a large baking sheet with parchment paper. 
In a large bowl, combine rolled oats, almonds, macadamias. 
Stir in vegetable oil, maple syrup and vanilla, making sure all the oats and nuts are completely coated. 
Spread onto the baking sheet and bake for 30-40 minutes, stirring every 10 minutes to ensure granola is not burnt. 
When the oats and nuts are golden brown, remove from oven and stir in cranberries. 
Let cool completely for the oats to crisp up before storing. 

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