Gingerbread granola
Crunchy gingerbread granola using less then 10 common pantry staples. Refined sugar free, vegan, gluten-free option and can be customised.
Servings: 6 serves
Ingredients
Granola
- ½-1 cup dates*, if dried, soaked in water for 2 hours
- 2 cups rolled oats, buckwheat or any other type of grain
- ½ cup raw pecans, chopped roughly or any other nuts/seeds
- ½ cup shredded or flaked coconut
- 1 tbsp ground ginger
- 1 tbsp ground cinnamon
- ½ tbsp ground nutmeg
Optional add-ins
- ½ cup cranberries
- ½ cup pistachios
Instructions
- 2 hours beforehand: If your dates are dry, soak them in enough water to cover and set aside. If you forget to do this, add the dates and water to a small saucepan. Boil for 5 minutes then use in the recipe.
- Preheat an oven to 170°C (340°F). Line 1 baking tray with baking paper.
- Add the dates to a food processor or blender reserving its soaking water. Blitz until the dates form a smooth paste. If the dates are still chunky, add some of the soaking water and blitz again.
- Add the date paste and all the granola ingredients to a large bowl. Mix until the date paste and spices are thoroughly combined.
- Spread the raw granola on the lined baking tray. Bake for around 20 minutes or until the granola turns golden brown. 10-15 minutes into baking, stir the granola to prevent the sides from burning. Keep an eye on the granola towards the end of the baking to make sure it doesn't burn.
- Remove the granola from the oven. Mix in the pistachios and dried fruit and allow the granola to cool on the tray.
- Transfer the granola to an airtight jar or container. Store at room temperature for 2 weeks or in the fridge for up to 1 month.
Notes
* Use less dates for a less sweet granola and more dates for a sweeter granola. If you're used to supermarket granolas, use the higher amount of dates.
Nutrition
Serving: 1 serve | Calories: 311kcal | Carbohydrates: 36g | Protein: 7g | Fat: 17g | Sodium: 5mg | Potassium: 381mg | Fiber: 8g | Sugar: 10g | Vitamin A: 58IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 2mg
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