I’ve been trying out new breakfast options recently since we decided to stay at home on the weekends. After browsing cyberspace for some inspo I decided to try my hand at a gingerbread inspired granola - but made gluten free! It’s perfect for the upcoming festive season, so you can definitely enjoy this on Christmas morning if you feel that way inclined; but I think its going to be delicious all year round!

Ingredients

50g coconut flakes
125g silvered almonds
45g pecans or hazelnuts, chopped roughly
20g chia seeds
45g sunflower seeds
1tsp cinnamon
1tsp ground ginger
30g coconut oil
80g maple syrup (or brown rice syrup)
1tsp vanilla bean extract
50g dried apples & sultanas (or chopped dates)
40g candied ginger, chopped

Method

Preheat over to 165 degC, & line a baking tray with parchment paper. In a large bowl, mix together the silvered almonds, pecans, sunflower seeds, cinnamon & ginger. Stir in the coconut oil, maple syrup and vanilla bean extract. Transfer to baking tray & bake for 30 minutes (or until most of the liquid has evaporated).

After 30 minutes, remove tray from oven & gently stir granola mix. Add coconut flakes and chia seeds before returning to the oven for about 8-11 minutes (or until mixture is golden brown). Remove from oven & stir in apples, sultanas & ginger. Allow granola to cool completely before transferring into an airtight container (or snacking on!)

Serving suggestion! I like to have mine with puffed rice, fresh apple & strawberry slices with some almond milk (or coconut yoghurt).

Granola mix lasts for 1-2 weeks in an airtight container, or up to one month in the fridge.