Gingerbread Granola
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 cups (180 grams) old fashioned oats/rolled oats
- ½ cup (50 grams) unsalted almonds
- ½ cup pumpkin seeds
- 2 tablespoons hemp seeds
- 2 tablespoons chia seeds
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 4 tablespoons maple syrup
- ¼ cup (50 grams) coconut oil
- ½ cup (60 grams) dried cranberries
Method
- Preheat oven to 320°F/160°C. And line a baking tray with parchment paper.
- In a mixing bowl, mix the oats with almonds, pumpkin seeds, hemp seeds, chia seeds. Then in a small bowl, combine maple syrup with coconut oil and melt the coconut oil in the microwave if necessary.
- Combine the wet ingredients with the dry ingredients, add the spices, give the mixture a good mix then spread on the baking tray.
- Press the mixture down, and bake for 20 minutes. Give the mixture a mix and gently press it down with a spoon, then bake for 20 more minutes.
- When the granola is ready, mix in dried cranberries and let it cool down completely.