Gingerbread Granola
Gingerbread granola is the (food) gift that keeps on giving. It is loaded with good-for-you ingredients and the ultimate Christmas spices. Eat for breakfast and gift your friends and family a delicious holiday season.
Servings: 10
Calories: 195kcal
Ingredients
- 250 g rolled oats (2 cups)
- 50 g almond meal (½ cup)
- 50 g slivered almonds (⅓ cup)
- 4 tablespoon melted (refined) coconut oil
- 3 tablespoon maple syrup
- 1 orange (untreated)
- 1 tablespoon vanilla extract (or ½ teaspoon vanilla bean powder)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 1 teaspoon ground ginger
- 100 g dried cranberries (¾ cup)
Instructions
- Preheat the oven to 160°C (320°F) and line a 30 x 25 cm (12 x 10 inches) baking sheet with parchment paper. Zest the orange with a grater and set it aside.
- Mix the rolled oats, almond meal and slivered almonds in a bowl. Add the ground cinnamon, cloves, and ginger. Stir with a spoon to combine.
- Add the melted coconut oil, maple syrup, orange zest and vanilla extract to the dry ingredients. Mix well with the spoon until combined.
- Transfer the granola mixture to the baking sheet and pat it flat with the back of a spoon or a mug. Bake it in the oven for 18-20 minutes until golden.
- Take the gingerbread granola out of the oven, let it cool completely, and break it into pieces. Add the dried cranberries, stir and transfer into a big glass jar or airtight container.
- Serve with (plant-based) milk, yoghurt, fruits and more for a crunchy holiday spiced breakfast or snack.
Notes
- Make sure you use rolled oats, not steel-cut oats or the quick-cooking option.
- You can substitute the almonds in this recipe with hazelnuts or walnuts. Stick to the ratios in the recipe stated to get the same result.
- You can also substitute the sweetener. I used maple syrup, but this recipe works perfectly fine with honey or agave syrup.
- Keep an eye on the oven when baking the granola. If you exceed the baking time, it develops a bitter taste.
- Let the granola cool completely before breaking it up. The cooling process makes the baked mixture stick together. This way, you get these heavenly clusters that you want to eat right out of the jar.