Vanilla, Cardamom & Peach Christmas Granola

1. Preheat
   Preheat oven to 150°C fan.
   Line a large baking tray (or two smaller trays) with baking paper.

2. Combine dry ingredients
   In a large bowl, mix oats, pecans, brazil nuts, pumpkin seeds, sunflower seeds, chia seeds, slivered almonds, coconut thread, dried peaches, cardamom, mixed spice, optional vanilla extract and salt.

3. Whisk wet mixture
   In a separate bowl or jug, whisk together vanilla olive oil and maple syrup or honey.

4. Coat evenly
   Pour the wet mixture over the dry ingredients.
   Use your hands to toss and squeeze the mixture so it clumps lightly — this helps create medium clusters.

5. Bake 20 minutes
   Spread mixture onto the trays in an even layer, gently pressing a few spots together to form clumps.
   Bake for 20 minutes.
   Remove from the oven and stir through currants and cranberries.

6. Continue baking
   Return to the oven and bake for 15–25 minutes more, stirring once or twice, until deeply golden and fragrant.
   Reduce the heat slightly if it browns too quickly — slow toasting is the secret.

7. Cool completely
   Let the granola cool on the tray.
   It will crisp up as it cools — resist the urge to move it too soon.

8. Store or gift
   Spoon into airtight jars.
   Keeps for 2–3 weeks in a cool pantry.

    

Serve (Christmas Morning)

• Add to bowls with thick Greek yoghurt

• Spoon over fresh berries, or white balsamic roasted strawberries

• A drizzle of maple or honey or a spoon of passionfruit pulp

Light but satisfying — exactly what a Christmas morning breakfast should be.