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Gingerbread Granola

A perfectly spiced, sweet granola that's perfect as a breakfast with yogurt and fruit, as an afternoon bowl of yum or to give some crunch to ice cream.

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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