1. Preheat the oven to 180C and line a baking tray with baking paper.
  2. Using a large spoon and mixing bowl, mix the oats, nuts, seeds and cinnamon together.
  3. Pour the oil, maple syrup and vanilla extract into the mixing bowl and mix until everything is coated.
  4. Spread the mixture into the baking tray and form a flat, even layer.
  5. Bake in the oven for 25 minutes, stirring halfway.
  6. Allow the granola to cool completely, undisturbed, prior to adding the cranberries and breaking it into pieces.
  7. Store in an airtight container at room temperature for up to two weeks or in the freezer for up to 3 months.

About the Author

Nutritionist & Dancer

Connect with Delphine Lim

Delphine is a movement artist based in London. Her passion to push boundaries and create art through dance has developed her unique style. Despite majoring in classical ballet, Delphine has competitive experience in the styles of hip hop, breakdancing and acrobatics.

After recovering from an injury in 2012, she decided to put a strong emphasis on her diet as well as recovery in order to prevent any further injuries and has never looked back.

With a passion for fitness, human nutrition and physiology, Delphine pursued an undergraduate in BSc (Hons) Nutrition and is a soon to be Registered Associate Nutritionist. As a RA Nutritionist, her aim is to encourage healthy eating and exercise as a lifestyle not a chore.

‘Why walk when you can dance?’