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Gingerbread Granola Recipe

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★★★★★

4.6 from 214 reviews

This Gingerbread Granola combines warming spices, crunchy mixed nuts, and naturally sweet maple syrup and honey for a perfect festive breakfast or snack. Infused with aromatic stem ginger and a mix of oats and seeds, this homemade granola offers a delightful balance of sweet and spicy flavors with a satisfying texture that can be enjoyed chunkier or fine, making it an ideal treat to keep in your pantry for up to a month.

Ingredients

Scale

Wet Ingredients

  • 50ml vegetable oil
  • 100ml maple syrup
  • 75ml honey
  • 3 balls of stem ginger, chopped, plus 2 tbsp syrup from the jar
  • 1 tsp vanilla extract

Dry Ingredients

  • 100g mixed nuts (a mixture of whole hazelnuts, shelled pistachios, almonds, and pecans)
  • 300g porridge oats
  • 50g mixed seeds (sunflower and pumpkin seeds)
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp sea salt
  • 50g raisins or dried cranberries

Instructions

  1. Preheat and Prepare Baking Trays: Heat the oven to 160°C (140°C fan) or gas mark 3. Line two baking trays with baking parchment to prevent sticking and ensure even baking.
  2. Chop Nuts: Roughly chop the mixed nuts, leaving a variety of chunky and smaller pieces to add texture to the granola.
  3. Mix Wet Ingredients: In a large bowl, combine the vegetable oil, maple syrup, honey, ginger syrup from the jar, and vanilla extract. Stir well to blend all the wet ingredients together thoroughly.
  4. Add Dry Ingredients: To the wet mixture, add the chopped stem ginger, porridge oats, mixed seeds, ground cinnamon, ground ginger, chopped nuts, and ½ tsp sea salt. Mix thoroughly to ensure all ingredients are evenly coated.
  5. Spread on Baking Trays: Transfer the granola mixture onto the prepared baking trays, spreading it out into a single, even layer for uniform cooking.
  6. Bake and Stir: Bake in the preheated oven for 20 minutes. Then remove the trays and stir the granola to promote even browning and prevent burning. Return to the oven and bake for an additional 15 minutes.
  7. Cool and Add Dried Fruit: After baking, let the granola cool completely. For chunkier pieces, avoid stirring and break into chunks once cool. For a finer texture, stir occasionally while cooling. Once cool, mix in the dried raisins or cranberries.
  8. Store: Store the granola in an airtight container. It will keep fresh for up to one month, making it perfect for make-ahead breakfasts or snacks.

Notes

  • For chunkier granola, do not stir the granola as it cools; break it into large pieces once completely cool.
  • If you prefer a finer granola texture, stir occasionally during the cooling process to break it up.
  • Ensure the granola is completely cooled before adding dried fruit to prevent sogginess.
  • Use parchment paper lined trays to avoid sticking and ease cleanup.
  • This granola can be customized by swapping out nuts and seeds as per your preference.

Keywords: Gingerbread granola, homemade granola, spiced granola, festive breakfast, healthy snack, baked granola, nuts and seeds granola

Find it online: https://dylangranv.com/gingerbread-granola-recipe/