Denise says:

During the time Queen Esther spent in the Palace she enjoyed a diet of nuts, pulses and seeds – what could be better than sharing a recipe at this time of the year which resembles exactly this!

Granola can be used as a dessert topping for ice cream, fruit, crumbles and yoghurt but it is also delicious on its own as well as a healthy breakfast with milk.   

Preparation Time: 15 minutes
Cooking Time: 55 minutes
Makes: 1kg


600g old-fashioned rolled oats (gluten-free, if needed)
200g pistachio nuts
150g pumpkin seeds
150g sunflower seeds
1 1/2 teaspoons salt
2 teaspoons cinnamon
125ml olive oil
180m honey
55g brown sugar
2 teaspoons vanilla extract
250g dried cranberries


1. Preheat the oven to 150 C/ 300°F/ Gas mark 3 and line an oven tray with parchment paper.
2. Combine the oats, pistachios, pumpkin, sunflower seeds, salt, and cinnamon in a large mixing bowl. In a separate bowl whisk together the oil, honey, brown sugar, and vanilla.
3. Pour the oil-honey mixture over the dry ingredients and stir gently until all the ingredients are evenly coated.
4. Transfer the granola to the lined baking sheet. Spread it out so it covers the baking sheet evenly. Bake until the granola is deeply golden and smells delicious, 45 to 50 minutes.
5. Stir the granola every 15 minutes — do not stir more frequently; the granola will still be loose and "wet"-looking even toward the end of baking.
6. When you think the granola is almost done, stir in the cranberries and bake for an additional 5 minutes. On removing the granola from the oven, do not stir again; it will crisp and solidify into clusters as it cools.
7. Once the granola has cooled completely, break it into clusters.
8. If gifting, pack the granola into individual treat bags or jars. Granola is best if eaten within a week, but is still delicious for a good while after.