Gingerbread Granola
Gingerbread Granola: Festive, filling brekky.
This year I bought a real Christmas tree, and I don’t know if I’m high on the pine needle fumes, but the festive feels have kicked in big time. Since December 1st, I’ve been baking, Bublé-ing, and have generally been in a “fuck it, its Christmas!” mood and I don’t hate it.I don’t know about you guys, but I’m usually honoured with the role of High Priestess of The Kitchen & All It Produces (note to self – must buy a crown this year). This title comes with great responsibility and also an endless bloody list of shit that needs doing, so I end up sitting down to lunch with resentment and tummy rumbles. So let me introduce my Christmas flavoured breakfast to tide me over and keep the hanger at bay and keep my spatula from being implanted into the next person who dips their finger in my gravy (not a euphemism).
- 1 cup pecans
- 1 cup walnuts
- 1 cup almonds
- 1 cup coconut flakes
- 1/2 cup pistachios
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
- Pinch of clove
- Pinch sea salt
- 1/4 cup coconut oil
- 3 tablespoons maple syrup
- 2 tablespoons blackstrap molasses
- 1/4 cup dried cranberries (optional)
Preheat oven to 160 degrees Celsius.
You need to break down your nuts to a rough crumble. I find this easiest in a food processor. It works best if you pulse each type separately as they break down at different speeds.
Once this is done, mix the nuts with the coconut and other dry ingredients in a large bowl.
Gently heat the wet ingredients in a small saucepan for a minute or 2. Pour into the dry ingredients and mix well, coating everything.
Pour mixture onto a large baking tray lined with paper or a baking mat and spread out to an even single layer.
Bake for 20 minutes.
Remove from oven and let cool on tray. It will harden and become crunchy when cooled. Crumble apart to desired chunkiness. Sprinkle through cranberries if using.
Keep in an airtight container.
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