Vegan Christmas Granola
Homemade gingerbread granola, perfect for breakfast during the festive period.
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
- 2 cups (180 grams) Old fashioned oats (rolled oats)
- 1/2 cup (50 grams) Almonds
- 1/2 cup Pumpkin seeds
- 2 tbsp hemp seeds
- 2 tbsp chia seeds
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 4 tbsp Maple syrup
- 1/4 (50 grams) Coconut oil
- 1/2 cup (60 grams) Dried cranberries
Preheat oven to 160c (320f). And line a baking tray with parchment paper.
In a mixing bowl, mix the oats with almonds, pumpkin seeds, hemp seeds, chia seeds. Then in a small bowl, combine maple syrup with coconut oil and melt the coconut oil in the microwave if necessary.
Combine the wet ingredients with the dry ingredients, add the spices, give the mixture a good mix then spread on the baking tray.
Press the mixture down, and bake for 20 minutes. Give the mixture a mix and gently press it down with a spoon, then bake for 20 more minutes.
When the granola is ready, mix in dried cranberries and let it cool down completely. Store in airtight containers or jars for up to 6 months.
Calories: 63kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Sodium: 1mg | Potassium: 34mg | Fiber: 1g | Sugar: 5g | Vitamin A: 20IU | Calcium: 35mg | Iron: 0.8mg