I just finished baking my gingerbread granola and the house is covered in a sweet scent of cinnamon, ginger and coconut. I always leave my granola in the oven once the baking time is up. It helps to make the granola more crunchy and create loads of clusters. Just leave the oven door open and let the granola sit there for 20 minutes or so.
As I type, my little Sofia comes in the kitchen, frowns and immediately goes for the oven asking “what is this smell mummy? It smells like gingerbread man”. She looks a bit cross with me as I have been promising her to make some gingerbread men for the past couple of weeks, so this weekend we will get on to it and hopefully share the recipe with you next week. Anyway, let’s go back to my gingerbread granola. It seems like I am on a granola kick this last month, (check out my chocolate granola) but I can’t be stopped.
All the cold and windy weather just makes me want to bake something filling, comforting, something that smells and tastes amazing and something that doesn’t require any special baking or cooking skills and ingredients. With the Christmas holiday approaching have you thought of edible gifts? Last year I was giving stuff out to my family and friends such as my Christmas Chai Granola and the feedback was very positive ….think “whoa”, “delicious”, “how clever” and “oh Hedi you shouldn’t” (translates in to thank god you did).
This gingerbread granola is a combination of ginger powder, cinnamon, nutmeg, coconut flakes, pecans and as a special guest, Provamel Macademia Milk. You can use any milk you have, but if you ever see this milk on the supermarket shelves grab one, it is so nice and very mild, nutty and an unusual taste.
Gingerbread Granola Recipe
- 3 cups oats
- 1 cup pecans
- 1 cup Coconut Merchant coconut flakes
- ½ cup puffed buckwheat, or rice or quinoa
- ½ cup Coconut Merchant coconut oil, melted
- 3 tbsps Provamel Macademia milk (or any other milk)
- 3 tbsps maple syrup (or any other sweetener)
- 1 tbsp ginger powder (depends how much you like ginger, I do loads)
- 2 tsps cinnamon
- ½ tsp nutmeg
- ¼ tsp ground clove
- Pinch of salt
- ⅓ cup chopped dates
- Preheat oven to 170 degrees.
- In a large mixing bowl, combine the oats, coconut flakes, pecans, puffed buckwheat, and all the spices.
- In a separate bowl, whisk together the maple syrup, coconut oil and milk. Pour over the dry mixture and stir until combined thoroughly.
- Spread the granola mixture evenly onto a baking tray lined with baking paper and press down firmly so the mixture sticks together.
- Bake without stirring for about 20 minutes. After 20 minutes switch the oven off and let it sit for another 20 minutes with the oven door slightly open.
- Cool completely before adding chopped dates.
- Store in an airtight jar or sealed bag.
I am not entirely sure how many portions this granola yields as each member of our family loads their bowls differently. I will admit I tend to snack on it quite a lot too, so I’m honestly unable to say . Maybe you could tell me how many portions you have managed to get out of it and how long this granola lasted for you. I doubt very long!