I have always loved winter spices. I find them very warming and comforting, they hit all the spots for me. This Gingerbread Granola is a big winner for me and I use it in a few of my chocolates, particularly at the holiday times.
If you like working with chocolate, you might want to make the granola and then head over to my recipes on Gingerbread Filled Chocolate Bars.
You could eat this Gingerbread Granola as is with some milk of your choice, mix it through yogurt with chopped apple or as an ice cream topper. You could also make it into a brittle as I did for this Sesame Brittle recipe.
This recipe will be the foundation for the recipes I’ll be posting in the coming weeks. So make a double batch, maybe even a triple, and let’s get going.
Related: This is where I get all my spices from.
Gingerbread Granola
Ingredients
Set 1
- 200 g roasted almonds
- 300 g gluten free rolled oats
- 15 g ginger powder
- 7.5 g cinnamon
- 4 g clove
- 3 g sea salt
Set 2
- 60 g coconut oil
- 50 g coconut sugar
- 80 g maple
- 50 g molasses
Instructions
- Pre-heat oven to 160c.
- Pulse Set 1 in a food processor to break down a little but keep chunky and transfer to a mixing bowl.
- Combine Set 2 in a frying pan and melt down over medium heat. Whisk to incorporate.
- Add the Set 2 to Set 1 and mix well to evenly coat.
- Transfer to a greaseproof lined baking tray and bake for 25-30 mins, mixing around and turning the tray every 10 mins to cook evenly.
- Allow to cool before using or storing in an airtight container.
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