DAY FIVE: Gingerbread granola

There just had to be at least one granola recipe for MOFO ‘Oatober’  (see what I did there…*sigh*). Chances are you be seeing more flavour combos as granola is one of my favourite snacks of all time. If I’m not in an experimentation moos and I just want to eat granola right that minute my go to choc/nut and gingerbread flavours are always winners, so it’s so what surprising that I haven't written his recipe up on here already.

Well I have now!

Like with all granolas, just keep throwing things in, roughly following the method below until the texture is right…you want it pretty sticky if you want to be able to form nice clumpy pieces. Big chunks of granola is how I prefer to eat it as that way you have the choice to crumble it over cereal or grad a handful for a snack on it’s own. Feel free to reduce the wet ingredients (or up the oat content) a little if you want a dryer mix that will give a more even flaky result (note I haven’t tested it this way).

Ginger reminds me of Christmas…ok maybe I’m getting ahead of myself here! But I just love the warming autumn and winter spices that come out at this time of year. It’s the same with cinnamon and cloves. Even though I pretty much dowse my food in cinnamon at all times of year regardless, now it feels as though I have even more excuse to do so!

For other granola recipes and oat-free options (shock horror) have a little browse on my

breakfast page

for inspiration.

Recipe: Gingerbread granola

One large bowlful

Gingerbread - ingredients

1 ¼ cup oats

2 tbs chia seeds

1 cup mix of nuts (I used almond and hazelnut)

2tbs each of sunflower and pumpkin seeds

2tbs ground flax

3 tbs apple puree

1 tsp vanilla extract or powder

2 tbs coconut oil- melted

1 tbs agave

1tsp-1tbs molasses (depending on preferred strength)

1 tbs rapadura/palm sugar

2-3 tbs chopped crystalised ginger- optional


Makes approx. 2 medium bowls (or two baking sheets worth)

Melt coconut butter/oil into other liquid ingredients. Add all dry ingredients and mix through. Spoon onto 2 lightly greased baking sheets making sure a thin even layer with some clumpy bits. Bake at 170C for 10-15 minutes until slightly golden. Allow to cool fully before storage. Stores in a kitchen cupboard for a few weeks.

What Vegan MOFO means to me.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

jo hodsonComment