How To Make Your Own Gingerbread Granola

Homemade granola is probably one of the simplest and yummiest recipes you make yourself – even if don’t consider yourself a good cook!  There are so many amazing combinations and once you master the base that you like you can experiment with other grains, spices, nuts, seeds and dried fruits – the possibilities are endless!  Over the years of making my own granola my recipes have adapted to suit my changing taste buds, I used to make a sweeter granola when I was transitioning from a diet which was higher in sugar but as time went on I slowly started using less and less sweetener and finding sweetness through other flavours such as the spices I feature in this recipe.  I encourage you to play around and experiment with different tastes and flavours and find a granola recipe that you LOVE too.

 

I particularly love this variation of granola as all the aromatic spices give so much flavour meaning you don’t need too much additional sweetener.  It is always good to remember that even though use are using natural sweeteners your body still recognises sugar as sugar, so you still need to be mindful about the amount you are eating.

 

The mulberries in this recipe are a deliciously complimenting ingredient as they are add a gorgeous rich caramel tone to the granola.  This tastes great with homemade almond milk and you can use the pulp of the almond milk in the granola too making use of all the wonderful fibrous pulp – Yum!

 

Gingerbread Granola

 

 

2 cups (150g) oats – gluten free if possible

1 cup (75g) almond flour/meal or nut milk pulp (see almond milk recipe)

1 cup (80g) dried mulberries

1/2 cup (50g) sunflower seeds

3 tbs melted coconut oil

2 tbs brown rice malt syrup or other natural sweetener

2 tsp cinnamon

2 tsp ginger powder

2 tsp vanilla powder

1/2 tsp nutmeg

1/4 tsp cardamon

1/4 tsp ground cloves

1/4 tsp salt

 

Method:

 

 

Preheat the oven to 180c fan

 

In a bowl combine the oats, almond flour/meal/pulp, sunflower seeds, salt and all the spices.

 

Mix well until fully combined

 

Add the melted coconut oil and rice malt syrup, mix until all the dry oat mixture is wet and coated in the oil and sweetener.

 

Transfer to a baking tray and pop into the oven for 12-15 minutes or until golden.  Toss half way through cooking to ensure even cooking and prevent burning!

 

Remove from the oven and leave to cool for 30 minutes

 

Add the dried mulberries and store in a sealed container once completely cooled.

 

Your granola will last up to 3/4 weeks in a cool dark place.  This batch makes around 12 servings depending how big your servings are!!

 

Naomi’s TIPS:  The rice malt syrup isn’t very sweet which allows the flavours of the spices to really come through.  For a sweeter granola use agave, maple syrup or honey

 

Try swapping out the sunflower seeds for walnuts.

 

To melt your coconut oil submerge the jar into a bowl of boiling hot water and leave to melt for a few minutes.  Coconut oil is a stable oil so can go from solid to liquid many times without spoiling.

 

Nutritional Nuggets of Golden Goodness:

 

Cinnamon has properties that help control blood sugar levels and insulin resistance.

 

Coconut oil is abundant in essential fats, strengthens the immune system and improves bone health.

 

Nutmeg is rich in many vital B-complex vitamins and vitamin C.

 

Mulberries can help improve digestive health.

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