Gingerbread

Granola

This is a recipe I have adapted from our first cook book granola recipes.  I was desperate to create a granola that had a warming bang for those colder Highland mornings we get. It’s super simple to make & it will definitely give you a lift on those colder mornings when your dreading the cold walk to work or de-icing the car. 

Vegetarian

Vegan

Dairy Free

Gluten Free

Wheat Free

SERVES: 8

INGREDIENTS

250g jumbo oats
65g pecan nuts - whole
65g hazelnuts - whole
65g almonds - whole
40g linseeds
65g pumpkin seeds
2 tsp ground cinnamon
¾ tsp ground cloves
1 tsp ground ginger  
200ml maple syrup
25g molasses
125ml vegetable oil
1tsp vanilla extract 
70g dried apricots - thinly sliced
70g dried cranberries
25g crystallised ginger - finely chopped

METHOD:

Preheat your oven to 150°C fan bake.
Place the oats, nuts, seeds and ground spices into a bowl and mix with your hands.
In another bowl combine the maple syrup, molasses, vegetable oil and vanilla extract. whisk together until combined.
Pour over the dry ingredients then stir and fold until everything is coated in the oily syrup.
Spread the mix onto a large baking tray and bake for 15 minutes.
Remove from the oven, mix the granola with a fork, breaking up any clumps.
Return to the oven for a further 10 -15 minutes, then as soon as you take it out add the sliced apricots, dried cranberries and finely chopped ginger stir in with a fork also remove any large clumps.
Leave to cool and put in an airtight jar to store.

Kj's Tips

If you want to make this gluten & wheat free use gluten & wheat free oats instead of the jumbo oats.
If you don’t have molasses you can use treacle, extra maple syrup or golden syrup instead, it just won’t be as rich in flavour. The molasses gives the granola a lovely rich malty flavour, but it’s still nice without.

STORAGE: