Gingerbread Granola

gingerbread muesli

Gingerbread Granola
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 6
  • 3¼ cups rolled oats
  • 1¾cups raw nuts and seeds
  • 3 tbsp rice malt syrup
  • ¼ tsp sea salt
  • 1 tbsp ground cinnamon
  • 1 tsp ground ginger
  • ¼ cup coconut or macadamia nut oil
  • ⅓cup rice malt syrup or any sweetener of your choice
  1. Preheat oven to 120 °C
  2. Mix together the rolled oats, nuts, seeds, cinnamon, sea salt, ginger in a large bowl.
  3. In a small saucepan gently warm the coconut oil, rice malt syrup over medium heat
  4. Pour over the coconut oil mixture over the rolled oats and nuts a mix well.
  5. Spread the mixture evenly onto a large baking sheet and bake for 18–22 minutes
  6. Turning the mixture halfway through the cooking time.
  7. Bake for around 20 minutes or until the granola is a golden brown color.
  8. Remove from the oven and let cool completely, once it’s cooled it will be deliciously crunchy
  9. Store in an airtight container for up to 2 weeks.
1 serve is ¾ cup
Nut free option – substitute the nuts for a mix of seeds and coconut flakes
Gluten free option – substitute the rolled oats with rolled buckwheat



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