Easy Gingerbread Granola

img_20161002_201831.jpgNow that we’re nearly out of October and the pumpkin craze is gradually fading, I thought it time to bring in some gingerbread recipes (you can also check out my sticky ginger faux cookie dough right here if you’re already feeling the gingerbread). Today we’re making a simple granola, with super easy ingredients, and that pretty much looks after itself once its in the oven. My favourite way to eat this is with a bowl full of yoghurt and fruit as a breakfast, or a snack mid-afternoon.

If you can bear to part with some of this recipe, then it makes a great gift- as the above picture hopefully demonstrates. Simply add some fancy ribbon, and a tag telling people what it actually is…

Ingredients

  • 1 cup porridge oats
  • 1 cup unsweetened almond milk
  • 2tsp ground ginger
  • 1tsp ground cinnamon
  • 1/2tsp mixed spice
  • 3 dates, chopped
  • 2tbsp honey
  • 1/4cup almond butter, I used Meridian

Method

  1. Preheat the oven to 200*c, and line a large baking tray with parchment. You should only have a thin layer of mixture when we pour it onto the tray, and this will allow it to become crisp, so a large shallow tray is the best option.
  2. In a mixing bowl combine everything, stirring together thoroughly, and then pour onto the baking tray. Place into the oven, and turn the heat down to 150*c. Bake for 15 minutes.
  3. When 15 minutes is up use a fork to break up the granola, and then return to the oven for 30-45 minutes, until crisp. It will continue to harden once you lift it out, and so be mindful of this. If you want a chewier granola then leave it in less time, and if you want a crisper one then leave it in a little longer. My preference is around 35-40 minutes, for granola on the softer side.
  4. Once you’re happy with the texture, lift it out and empty onto a tray to cool. When cool you can store in an airtight container for up to 1 week.
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