Gingerbread Granola
Homemade gingerbread granola, perfect for breakfast during the festive period.
Ingredients
- 2 cups (180 grams) old fashioned oats/rolled oats
- ½ cup (50 grams) unsalted almonds
- ½ cup pumpkin seeds
- 2 tablespoons hemp seeds
- 2 tablespoons chia seeds
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 4 tablespoons maple syrup
- ¼ cup (50 grams) coconut oil
- ½ cup (60 grams) dried cranberries
Instructions
- Preheat oven to 320°F/160°C. 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.
Notes
Store in airtight containers or jars for up to 6 months.
Nutrition
Calories: 277kcal | Carbohydrates: 31g | Protein: 7g | Fat: 15g | Saturated Fat: 7g | Sodium: 3mg | Potassium: 171mg | Fiber: 5g | Sugar: 12g | Vitamin A: 19IU | Calcium: 74mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/vegan-granola/