Perfectly Crispy Nutty Gingerbread Granola
Now you can enjoy the flavour of ginger bread for breakfast!
- Yield: 300g / 11 oz 1x
Ingredients
Scale
- 200g / 7 oz pitted dates
- 3 tbsp nut butter of choice
- 1,25 dl / 1/2 cup water
- A pinch of salt
- A splash of vanilla extract
- 1 tsp cinnamon
- 1 tsp ground dried ginger
- 3/4 tsp ground cardamom
- 3/4 tsp ground cloves
- 7,5 dl / 3 cups rolled oats
- 1,25 dl / 1/2 cup mixed nut and seeds of choice
- 1,25 dl / 1/2 cup puffed cereal, buckwheat, or more nuts and seeds
- 3 tbsp coconut sugar
Instructions
- Preheat the oven to 150ºC / 300ºF.
- In a food processor or blender, mix the dates, nut butter, water, cinnamon, ginger, cardamom, cloves, salt, and vanilla extract until completely smooth.
- In a large bowl, stir together the oats, puffed cereal, and nuts . Add the date paste, and give the mixture a toss until everything’s coated. Add the coconut sugar, and give the granola another toss. Do not knead or mush together the mixture, otherwise the granola won’t bake properly.
- Spread the granola evenly on two baking trays. Bake for 20-25 minutes, until crispy, and stir half way through.
- Let cool, and enjoy!
Keywords: Ginger bread, granola, Vegan, whole food, refined sugar-, gluten-, oil-free, fruit sweetened
Find it online: https://hannaekelund.com/divine-festive-ginger-bread-granola/