Edible gifts: Toasty coconut granola recipe

Granola offers a nutritious way to start the day after the weeks of Christmas excess.

Ellis Parrinder


150g jumbo raisins or dried cranberries
375g jumbo oats
50g desiccated coconut
25g coconut flakes
225g roughly chopped nuts (eg 75g skin-on almonds, 75g cashews or pistachios and 75g pecans)
60g pumpkin seeds
40g sunflower seeds
1 tsp fine salt
110ml maple syrup
80ml water
Juice of 1 lemon (or juice of 1 orange)
2 tsp ground cinnamon
80g coconut oil
2 medium egg whites

  1. Preheat the oven to 170C/150C fan/gas 3 1⁄2 and line your largest baking tray with a large sheet of parchment. Place the raisins or cranberries in a bowl and cover with just-boiled water from the kettle then set aside.
  2. In a large mixing bowl, mix together the oats, coconut, chopped nuts, seeds and salt.
  3. In a saucepan, combine the maple syrup, water, lemon juice, cinnamon and coconut oil. Drain the raisins (or cranberries) and add to the pan, then set over a medium-high heat and bring to just a simmer (by which point the coconut oil should have melted).
  4. While the maple syrup mixture is heating, place the egg whites in a clean mixing bowl and whisk to just soft peaks.
  5. Pour the syrup mixture over the oats and nuts then mix until evenly combined. Add the whisked egg whites and mix together, then tip on to the lined baking tray, spreading the mixture evenly and pressing it down lightly to pack it in a little. Bake for 30 minutes.
  6. Take the tray out of the oven and give it a stir, trying not to break up the chunks too much. Return for 10 minutes, then stir again. Repeat this process, stirring every 10 minutes, until the granola is a deep golden shade (about another 30-40 minutes in total). Cool completely, then pack into jars or bags.

Food styling: Sarah Hardy. Prop styling: Max Robinson