Gingerbread Christmas Granola
A warming gingerbread granola
Servings 10
Calories 210kcal
Equipment
Ingredients
Syrup Ingredients
- 5 tbsp maple syrup
- 1 tbsp water
- 3 tbsp vegetable oil
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Dry Ingredients
- 2 1/2 cups (180g) old-fashioned rolled oats jumbo oats
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/8 tsp ground cloves
- 1/2 tsp orange zest
- 6 tbsp whole almonds
- 4 tbsp sweet dried cranberries optional
- 4 tbsp roasted pistachio nuts optional
Instructions
Instructions
- Heat the oven to fan assisted 120C / 140C / 275F / gas 1.
- Mix syrup ingredients together in a pot and warm gently on the cooker until combined.
- Then mix together the oats, spices and nuts, add in the syrup and combine thoroughly.
- Spread mixture in a thin layer onto baking tray (you might need two trays) and bake for 20 mins.
- Remove from the oven and allow to cool.
- Stir in cranberries and pistachios (if you are using) and then serve.
- Store in an airtight container for up to 6 weeks.
Notes
- You need the old-fashioned rolled oats (jumbo oats), not the quick cook variety, for this recipe.
- This is not too sweet - I like my granola that way. But you can double the syrup mixture if you prefer.
- Add even more cranberries and pistachios to suit your taste.
- Feel free to use actual gingerbread spice if you have it.
- Do make sure to cook the granola at the temperature the recipe calls for. If you cook it at a high temperature you risk the granola not drying out but actually burning.
Nutrition
Calories: 210kcal | Carbohydrates: 28g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Sodium: 61mg | Potassium: 169mg | Fiber: 4g | Sugar: 11g | Vitamin A: 10IU | Vitamin C: 0.3mg | Calcium: 43mg | Iron: 1.3mg