Gingerbread Granola
Easy homemade gingerbread granola with warm holiday spices, pecans, and cranberries. A healthy vegan breakfast or edible gift that’s crunchy and delicious.
Servings: 13 servings
Calories: 236kcal
Ingredients
- 360 g Oats (use certified gluten free oats to ensure this recipe is gluten free)
- 100 g Pecans finely chopped
- 100 g Dried cranberries
- 2 tablespoon Ground cinnamon
- 1 tablespoon Ground ginger
- 60 ml Maple syrup
- 1 teaspoon Vanilla extract
- 50 g Coconut oil melted
Instructions
- Preheat your oven to 180°/160°C(fan)/350°F/Gas 4. Line a large baking tray with baking paper.
- Put all of the ingredients into a large mixing bowl.
- Give everything a really good mix together.
- Spread the mixture evenly over the baking tray.
- Put into the oven and cook for 20 minutes, stirring well halfway through cooking.
Notes
- This needs to cook on a low temperature. Higher heat burns nuts and sweeteners quickly.
- Make sure to use baking paper/parchment paper. It helps prevent burning and makes clean-up easier.
- Let the gingerbread granola cool fully, as this allows it to get extra crispy.
- Chop nuts to a similar size. This helps prevent uneven toasting.
- You can adjust the sweetness of this. Add 1-2 tablespoon more maple syrup for stickier clusters.
Nutrition
Serving: 50g | Calories: 236kcal | Carbohydrates: 32g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 3mg | Potassium: 161mg | Fiber: 5g | Sugar: 10g | Vitamin A: 8IU | Vitamin C: 0.2mg | Calcium: 40mg | Iron: 2mg
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