Cinnamon, maple and almond granola

Every Christmas I like to make something as a gift for family and friends. Something thoughtful, festive, homemade and most of all delicious. It might be a jar of homemade plum jam taken from a recipe from my grandma, or a batch of sweet tomato chutney perfect to accompany a Christmas ham. This year though, I’m baking this wonderfully aromatic, spiced granola — a lovely, wholesome breakfast or snack that is reminiscent of Christmas with its sweet maple and cinnamon glaze. I’ll be decorating mine by wrapping it in a calico bag with a natural twine tie and simple gift tag,  a perfect little thoughtful gift for loved ones, special teachers, neighbours and friends, but it would also look gorgeous in a recycled jar with a chalkboard label!


1 cup rolled oats

1 cup coconut flakes

¼ cup pumpkin seeds

½ cup almonds, chopped

½ tsp salt flakes

1 tsp ground cinnamon

¼ cup maple syrup

¼ cup smooth peanut butter

1 tsp vanilla essence


  • Preheat the oven to 160 degrees.
  • In a small saucepan, mix together the maple syrup, peanut butter and vanilla to create glaze. Stir constantly over a low heat until combined. Remove from the heat and allow to cool.
  • In a bowl, combine the oats, coconut, pumpkin seeds, almonds, cinnamon and salt. Mix well.
  • Pour the cooled glaze over the dry ingredients and mix well.
  • Lie a baking tray with greaseproof paper and spread the granola evenly in a thin layer.
  • Bake for 10 minutes. Remove the granola from the oven, stir gently to ensure baking is even, and return to the oven for a further 5-10 minutes but watch closely as it can burn easily. Remove from the oven when golden brown and cool completely.
  • Once cooled, store in an airtight jar and serve with Greek yoghurt and berries.

Recipe and photo by Jada Bennett-Cross