Posted in Recipes on 07.12.2019
prep: 15 mins / cook: 25 mins / inactive: 15 mins / total: 55 mins / quantity: 20 - 25 portions (as a topping!) Print recipe?
Vegan and gluten free this gingerbread granola makes the perfect healthy topping to your festive breakfast! Sprinkle on porridge, overnight oats, yoghurt and more!
We eat a LOT of oats in this house. I buy oats by the kilo. I bake with them, add soaked oats to Nooch’s breakfast and of course the perennial favourite – porridge. Not just any old porridge. Nooo. Thick and creamy made with almond milk, sweetened with nutty maple syrup, spiced with cinnamon, topped with banana and always – ALWAYS – finished off with some kind of homemade granola. And winter breakfasts get a festive sprinkle of gingerbread granola!
There is genuinely not a single week goes past where there isn’t some flavour or other of granola in our bread bin. Yes we keep granola in old ice-cream tubs in our bread bin. We’re classy like that. There’s this Peanut Butter Granola and of course a Chocolate Orange Granola. Because the world is just better with more chocolate orange things in it.
Not only is this a healthy granola but it’s also refined sugar free granola! But what it’s not lacking in is festive flavour. There’s warming spices, toasted pecan nuts, pops of sweet goji berries, oats and of course those wonderful little quinoa puffs from Hodmedods. Have you ever tried them? They’re sorta like rice krispies, only better! They have a wonderful crunchy texture and nutty, every so slightly sweet taste and give this granola a real lift with their extra crunch!
If you’ve not heard of Hodmedods before I urge you to grab a cup of something and have a good look round their website. They work with wonderful British farmers to source and produce a range of pulses and grains. They’re particularly interested in searching out less well-known foods, like the fava bean – grown in Britain since the Iron Age but now almost forgotten – and black badger peas. I’ve been lucky enough to try quite a few of their ingredients recently and I’m a total believer in if you want something to taste the best then you have to use the best ingredients. And everything I’ve used of theirs is THE BEST. Hand on heart. Pinky swear.
Homemade granola is just about the easiest thing to make too.
Simply mix everything together, pop on a tray and bake for 20-25 minutes, stirring once half way through. If you follow us on Instagram you may have seen in our stories the time I dropped a metal spoon meant to be used to stir the granola with onto the glass door of our oven. I could have cried. That was a very expensive granola lesson to learn.
You can also swap out the goji berries for raisins, sultanas or even dried cranberries if you’d prefer. I just love the festive pop of red the goji berries give it! And if you can’t get hold of the quinoa puffs you can just omit them. This granola with all its gingerbread spice is still very delicious!
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prep: 15 mins / cook: 25 mins / inactive: 15 mins / total: 55 mins / quantity: 20 - 25 portions (as a topping!)
- 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
- 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
- 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
- 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
- Tip this mixture out onto your tray(s) then spread out evenly
- 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
- Put back in the oven for a further 10 minutes
- Remove the tray from the oven, leave to cool for 15 minutes then stir in the quinoa puffs and goji berries
- Store in a lidded container in the fridge for up to 1 month
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Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Nooch. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
All things autumn - warming soups, savoury bakes and delicious sweet treats!
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When do you add the quinoa puffs? You mention them at the start (before baking) and also say stir in at end (after baking)?
Apologies, I completely updated the recipe just before Christmas – changed all the photos and tweaked the recipe and decided it tasted better adding the quinoa puffs at the end rather than baking them. But then missed changing the text within the recipe, whoops! All updated now, thank you for spotting the mistake 🙂