Ballyknocken Granola

Catherine’s Farmhouse Kitchen

Serves: 14

Author: Chef Catherine Fulvio

• 2 tbsp rapeseed oil
• 4 tbsp honey
• 3 ¾ cups rolled oats
• 3 tbsp sunflower seeds
• 4 tbsp sesame seeds
• 3 tbsp pumpkin seeds
• 2 tbsp pistachio, roughly chopped
• 4 tbsp coconut flakes
• 2 tbsp raisins
• 2 tbsp dried cranberries

1. Heat the oven to 325°F. Line a large baking tray with parchment paper.

2. Mix the oil and honey in a large bowl. Add in all the remaining ingredients, except the coconut, raisins, and cranberries and mix well.

3. Pour the mixture onto a large baking tray and spread evenly.

4. Bake for about 18 to 20 minutes, stirring from time to time. Then, mix in the coconut, raisins, and cranberries, and bake for a further 7 minutes.

5. Keep an eye on this mixture as it can burn around the edges quickly.

6. Remove from the oven and leave to cool completely before spooning into a storage jar.