Healthy Gingerbread Granola
The perfect breakfast for the holidays! This granola is good for you, but it also has warm Christmas spices, nuts and protein to keep you feeling full and satisfied for a long time after brekkie, and just a hint of sweetness to give you a sweet start to your day (hehe). This granola tastes great with any sort of milk or yogurt alternative! Personally I prefer either yogurt or oat milk. It’s like eating Christmas for breakfast. Enjoy!
Healthy Gingerbread Granola
Healthy gingerbread granola tastes like Christmas for breakfast! Easy and quick to make.
Ingredients
- 4 cups oats (I use my favourite fibre enriched oats that are a bit smaller than classic oats but whatever you have at home works!)
- 1 cup raw almonds
- ½ cup raw hazelnuts
- ½ cup raw walnuts
- ⅔ cup melted coconut oil
- ⅓ cup maple syrup (if you wish to adjust the amount of syrup see notes)
- 2 tsp cinnamon
- 1 tsp cardamom
- 1 tsp dry ground ginger
- ⅔ tsp cloves
- ½ tsp nutmeg
- 1 tsp pure vanilla extract
- 1 pinch sea salt
- ½ cup coconut flakes (add after the granola has come out from the oven)
- ½ cup raisins (add after the granola has come out from the oven)
Instructions
- Turn oven on to 175 C (345 f).
- Combine all ingredients together in a mixing bowl except for the coconut flakes and raisins, they are added after the granola has been in the oven. Mix until the dry ingredients have evenly been covered with the wet ingredients.
- Once all ingredients are combined then spread the granola out onto a non stick oven tray (or use parchment paper) so it's evenly spread out flat across the whole tray.
- Bake granola in the oven for 10 minutes, then remove the granola. Stir the mixture and spread out flat again. This is important so the granola bakes evenly.
- Once you've mixed the granola, pop it back into the oven again for about 8 more minutes. The baking time needed depends on the oven, so keep an eye on the granola so that it doesn't burn. It's done when it's nice and evenly golden.
- After the granola is done baking, remove from oven, and let it rest for at least 30-45 minutes. This will allow the granola to firm proper chunks, otherwise you risk having very crumbly granola and more of a muesli consistency.
- When the granola is resting after it has baked, I pour the raisins and coconut flakes on top.
- After the granola has set break it up into however big or small pieces you desire and store the granola in an airtight container.
- Enjoy with any 'milk' alternative or yogurt! 🙂
Notes
You can absolutely have less maple syrup in the granola if you wish, but it might alter the flavour a bit and make the granola a little less clumpy as the syrup helps to hold the granola together. It is absolutely still yummy, it will just be a bit more like muesli consistency wise :))
Nice recipe!