Gingerbread Granola

Vegan, dairy-free, egg-free, wheat-free option

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Makes 4 cups

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Vegan, dairy-free, egg-free, wheat-free option 〰️ Makes 4 cups 〰️

I’m a huge fan of gingerbread. So much so that I’ve been thinking about how to sneak the beloved ginger and cinnamon combo into more of my food. Alas, meet my gingerbread granola - I can’t wait to top every smoothie bowl this summer with it. It comes together with two simple steps, and makes the kitchen smell wonderful. It is also very accommodating to suit whatever nuts and seeds you already have in the pantry. Store this crunchy granola in the fridge and use it to level up every breakfast.

To see a video of how to make this dish, click here.

A baking tray consisting of a golden, crunchy-looking granola is placed on a glass kitchen table. The granola has oats, mixed nuts and mixed seeds in it.

INGREDIENTS

  • 1 cup rolled oats (use wheat free if you need)

  • 1 1/2 cups chopped mixed nuts

  • 1/2 cup mixed seeds

  • 1/2 cup shredded coconut

  • 2 teaspoons ginger powder

  • 1 1/2 teaspoons cinnamon

  • 1/4 teaspoon sea salt

  • 3 tablespoons extra virgin coconut oil

  • 2 tablespoons golden syrup

METHOD

  1. Preheat the oven to 180° C and line a baking tray with baking paper. Add all of the dry ingredients to a large mixing bowl and mix well.
    1 cup rolled oats

    1 1/2 cups chopped mixed nuts

    1/2 cup mixed seeds

    1/2 cup shredded coconut

    2 teaspoons ginger powder

    1 1/2 teaspoons cinnamon

    1/4 teaspoon sea salt

  2. Melt the coconut oil and golden syrup in a small saucepan over low-medium heat. Gently stir until melted. Stir into dry ingredients and mix well.

    3 tablespoons extra virgin coconut oil

    2 tablespoons golden syrup

  3. Pour the granola onto a lined baking tray and spread evenly. Bake for 15 minutes, then remove from the oven and use a spoon or spatula to stir on the tray to ensure it all cooks evenly. Turn the temperature down to 120° C and return to the oven for another 15 minutes.

  4. Take the granola out of the oven and allow it to cool completely. Store in a glass jar or airtight container in the fridge. Enjoy!

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