Gingerbread granola

I cant believe how busy it gets this time of year! In between work, study and socialising I’ve had little time to do much cooking. The other weekend I tried to make some holiday style granola and whilst it was baking I decided to multitask and set about potting up some succulents to give as gifts. I was outside and didnt hear the oven timer go off, and – well… Im sure you can imagine how that turned out! I did manage to salvage a few bits though, and I loved the taste so today I set about making a second batch. I had my eye on the oven the whole time this time around and managed to get a whole batch out of it without any burnt pieces!

This delicious granola makes a great breakfast or snack on its own, or you can package it up and give it out as a Christmas gift… if it lasts that long – we have devoured half of todays batch already!

Gingerbread granola

Dry ingredients
3.5 cups rolled (old-fashioned) oats
1/2 cup almonds, roughly chopped
1/2 cup pecans, roughly chopped
1/2 cup walnuts, roughly chopped
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp crushed cloves

Wet ingredients
1/2 cup coconut oil
1/3 cup maple syrup

Preheat oven to 180 degrees celsius (355 degrees fahrenheit).

Add 1.5 cups of the oats to a food processor and blitz to make oat flour. Combine the flour with the remaining dry ingredients and mix.

Add the oil and syrup to a saucepan over low to medium heat and stir until melted and combined. Add to the dry ingredients and stir to coat.

Pour the wet granola mixture onto a prepared pan and bake for 15 – 20 minutes (check after 10 to make sure its not burning!)

Allow to cool completely in the pan before breaking into granola clusters.