Gingerbread granola
Liven up breakfast this Christmas with this delicious homemade granola, packed with nuts, seeds and seasonal spices. Recipe and image courtesy of Opies, bennettopie.com
Prep: 15 mins
Cook: 25 mins
Makes 6 jars
Ingredients
- 100g rolled oats
- 25g chopped almonds or pecans
- 1 tbsp chia seeds or flax seeds
- ½ tsp cinnamon
- 1 tsp ground ginger
- 1 pinch of salt
- 5 tbsp maple syrup
- 1 tbsp melted coconut oil or vegetable oil
- 1 tsp vanilla extract
- 3 balls Opies stem ginger in syrup, chopped, plus 2 tbsp syrup
- 50g Opies crystallised ginger, chopped
- 80g gingerbread (shop bought or homemade, ensure vegan if needed)
Method
Step 1
Preheat the oven to 160°C/140°C fan/gas mark 3. Line a small baking tray with parchment paper.
Step 2
In a bowl, mix the oats, nuts, seeds, cinnamon, ground ginger and salt.
Step 3
Stir in the maple syrup, oil, vanilla and ginger syrup until well coated. Add the stem ginger and crystallised ginger.
Step 4
Press into clumps and spread on the tray. Bake for 20-25 minutes, stirring once halfway. For the last 5 minutes of cooking, crumble over the gingerbread and stir.
Step 5
Cool completely. For gifting, pack into airtight jars and tie with decorative ribbon.
