Preheat the oven to 160°C. Line two large baking trays with baking paper.

In a medium sized mixing bowl whisk together the macadamia oil, maple syrup, tahini, orange zest, sea salt and vanilla extract.

In a separate large mixing bowl add the rolled oats, flaked almonds, whole almonds, chopped pistachios, pepitas, coconut flakes and hemp seeds. Stir to combine.

Pour the macadamia oil mixture into the dry mixture and stir well until all the dry mixture is completely coated in the macadamia oil mixture.

Divide the granola between the two prepared baking trays and spread out evenly. Push down the granola mixture firmly before placing in the oven on the middle shelves to bake for 15 minutes. Open the oven and move swap the trays shelves, so that the lower granola is on the upper shelf and the upper granola is on the lower shelf. This helps the granola to cook evenly. Bake for a further 15 minutes, keeping a close eye on the granola to make sure it doesn’t burn.

Once golden brown, remove from the oven and allow to cool completely before breaking up. Add the cranberries to the granola mixture and stir through. Store in an airtight container.

Serve with yoghurt and fresh berries or chopped seasonal fruit or topped with your choice of milk.