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Vegan and gluten free this gingerbread granola makes the perfect healthy topping to your festive breakfast! Sprinkle on porridge, overnight oats, yoghurt and more! #gingerbread #veganbreakfast #granola #homemadegranola #healthygranola #sugarfree

Gingerbread Granola

Prep: 15 mins | Cook: 25 mins | Total: 40 mins | Quantity: 20 - 25 portions (as a topping!)

Ingredients

  • 3 cups (360g) rolled oats
  • 1 cup (180g) pecan nuts
  • 3 heaped tsp ground ginger
  • 1 tsp ground cinnamon
  • 2 tsp ground nutmeg
  • 1/2 cup coconut oil
  • 2 tblsp maple syrup
  • 2 tblsp black treacle
  • 1 cup Hodmedods Quinoa Puffs
  • 1/3 cup (50g) goji berries – or sub with sultanas, raisins or dried cranberries

Instructions

  1. Heat your oven to 160 Fan / 180 C / 350 F / Gas 4.  Line 1 large or 2 smaller baking trays with greaseproof or silicon mats
  2. Tip the oats into a large bowl.  Just using your hands, roughly crush the pecan nuts and add those too to the bowl along with the ginger, cinnamon and nutmeg.  Give everything a good stir
  3. Melt the coconut oil add the maple syrup and black treacle, then pour that over your dry ingredients.  Stir very well till all the oats and puffs are evenly coated with the liquid
  4. Tip this mixture out onto your tray(s) then spread out evenly
  5. Pop the tray in the oven for 15 minutes, bring the tray out, giving the mixture a good stir - bring the mixture on the outer edge of the tray into the centre and push the mixture in the middle of the tray out to the edge
  6. Put back in the oven for a further 10 minutes
  7. Remove the tray from the oven, leave to cool for 15 minutes then stir in the quinoa puffs and goji berries
  8. Store in a lidded container in the fridge for up to 1 month

Recipe by The Cook & Him at https://thecookandhim.com/recipes/gingerbread-granola/