Gingerbread gift jars
Layer a jar with ingredients for delicious ginger biscuits and present as a thoughtful homemade gift
Gingerbread granola
Makes 2 medium or 1 large jar
Easy
Prep:
Cook:
plus cooling
Prep a batch of this spiced granola to make breakfast feel a bit more special over the holidays. Serve with milk or yogurt and sliced clementines
Skip to ingredients
- 100g mixed nuts(we used a mixture of whole hazelnuts, shelled pistachios, almonds and pecans)
- 50ml vegetable oil
- 100ml maple syrup
- 75ml honey
- 3 balls of stem gingerchopped, plus 2 tbsp syrup from the jar
- 1 tsp vanilla extract
- 300g porridge oats
- 50g mixed seeds(we used sunflower and pumpkin)
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 50g raisinsor dried cranberries
Nutrition: Per serving
- kcal196
- fat9g
- saturates1g
- carbs24g
- sugars12g
- fibre2g
- protein4g
- salt0.15g
Method
step 1
Heat the oven to 160C/140C fan/gas 3 and line two baking trays with baking parchment. Roughly chop the nuts, ensuring there’s a mixture of chunky and smaller pieces.
step 2
Mix the oil with the maple syrup, honey, ginger syrup and vanilla in a large bowl. Add the stem ginger, oats, seeds, cinnamon, ground ginger, nuts and ½ tsp sea salt. Mix well to coat everything.
step 3
Tip the granola out over the baking trays, and spread to a single, even layer. Bake for 20 mins, then stir and return to the oven for 15 mins. For chunkier granola, leave to cool without stirring, then break up into pieces. If you prefer a finer texture, stir occasionally as it cools. Once completely cool, mix in the dried fruit. Will keep in an airtight container for up to a month.
