Nut-free Choco Granola
Prep time
Cook time
Total time
Who says breakfast can’t be indulgent? Try this Choco and Cranberry Nut-free Granola
  • 400g Rolled oats
  • 100g Dried cranberries
  • 50g Cocoa powder
  • 50g Sunflower seeds
  • 50g Light brown sugar
  • 50g Runny honey
  • 20ml Rapeseed oil
  1. Preheat oven to 150C and line a shallow baking tray with greaseproof paper.
  2. In a large mixing bowl, combine the oats, cranberries, cocoa powder and sunflower seeds, and stir together.
  3. In a small saucepan, add the light brown sugar, runny honey and rapeseed oil, and heat over a low flame, stirring under the sugar as dissolved.
  4. Pour the sugar syrup over the dry ingredients and mix together until there is no dry mixture left.
  5. Pour the oat mixture into the baking tray, and spread out thinly.
  6. Bake the mixture for 10-15minutes, and then left to cool for 30 minutes.
  7. When cool, crumble the mixture and store in an air-tight container for up to 1 week.
Recipe by Crumbs & Corkscrews at