Gingerbread Granola
Yield: 2 kg (approximately)
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Ingredients
- 900 g large flake rolled oats
- 200 g almonds
- 200 g pecans
- 200 g walnuts
- 125 g cane sugar
- ¾ tsp sea salt
- 4½ tsps ground cinnamon
- 2¼ tsps ground ginger
- ½ tsp ground cloves
- 200 ml coconut oil
- 250 ml maple syrup
- 100 ml dark treacle
- 1 Tbsp pure vanilla extract
Instructions
- Preheat oven to 160 ℃.
- Mix all the dry ingredients together in a large bowl until well combined.900 g large flake rolled oats, 200 g almonds, 200 g pecans, 200 g walnuts, 125 g cane sugar, ¾ tsp sea salt, 4½ tsps ground cinnamon, 2¼ tsps ground ginger, ½ tsp ground cloves
- In a small saucepan, over medium-low heat, warm the coconut oil, maple syrup, treacle, and vanilla.200 ml coconut oil, 250 ml maple syrup, 100 ml dark treacle, 1 Tbsp pure vanilla extract
- Pour the heated liquid mixture over the dry ingredients, and mix well.
- Spread the mixture evenly onto 1 or 2 large baking sheet(s) and bake for 18 to 22 minutes, stirring near the half-way point to ensure even cooking. The coconut oil will help this granola crisp up nicely but be sure to watch it carefully as it browns quickly.
- Once the granola is visibly browned, remove from the oven and let cool completely before storing in a air-tight container.