If you're someone who often eats breakfast at your desk, making a big batch of granola on a Sunday is a great way to always make sure you always have something fuss-free ready for you in the morning. Which is exactly why we made a big batch of this cherry and pecan protein granola and took it into the office last week... unfortunately, it didn't last more than a day amongst the team!
Preheat your oven to 170c. and chop up the nuts into chunky pieces.
Mix the oil, honey, extracts, cinnamon and salt together in a big bowl, then add the oats, buckwheat flakes, protein powder & sweetener and stir so they’re nicely covered. Pour out onto two baking sheets to ensure even cooking.
Pop them in the oven and bake for 20 minutes. Take out and add the nuts, seeds & dried fruits across both trays, then return to the oven and cook for a further 5-10 minutes, depending on how golden and crunchy you like your granola.
Let it cool, then store in an airtight container for up to 4 weeks.