Gingerbread Granola

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This is a little winter re-adaption from my classic recipe. I'm currently beyond obsessed with the cinnamon-ginger combination so I tried doing this yesterday as an experiment and it turned out surprisingly well! I have done this batch with agave syrup which was what I had in the kitchen yesterday, but you can really use any runny sweetener of your choice! You can also use other types of nuts and adapt to what you have at home, but the pecans and hazelnuts really do give it an extra richness and go so well with the spices! 

2 cups of oats
50gr cup of almonds
50gr pecan nuts
50gr hazelnuts
100gr sunflower seeds
3 tablespoons of coconut oil
1 tablespoons cinnamon
1 tablespoon ginger powder
1/2 teaspoon nutmeg (optional)
3 tablespoons agave syrup/maple syrup/organic honey

Preheat the oven to 180C.
Place the almonds in a food processor and pulse quickly in order to get chunky bits of almonds, not flour. If you don't have one just cut them up into little pieces, it will take more time but does the same. Once they are chopped add them to a mixing bowl with all the rest of the seeds/nuts. 
Place the coconut oil, sweetener, cinnamon, ginger and nutmeg into a saucepan and heat until it melts together uniformly. 
Add the sweet liquid into the bowl of dry ingredients and still well until the whole mixture becomes sticky and covered. 
Then line a baking tray and spread the whole mixture evenly across and place into the oven. 
Cook for about 30 minutes, it is very important that you stir the granola every 10 mins or so otherwise it will burn. Keep an eye on it cause it can happen in a blink of an eye!
Once the granola  is evenly golden, take it out of the oven and let it cool (this is when it becomes crunchy) before storing it into an airtight container! 

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BreakfastJil CarraraComment