I love making my own granola, it’s a lot simpler than it may seem and always tastes so good fresh out of the oven. When the syrups still slightly sticky and the oats are all toasty and warm; it’s like enjoying a freshly baked oat cookie! And that is kind of what inspired this recipe – I wanted to create a festive granola which tasted like a gingerbread cookie.
To get the ‘gingerbread’ flavours I’ve used a combination of ground cinnamon, ginger and cloves. These spices add the most delicious warming flavour which help to make it feel like you’re having a piece of gingerbread cookie with every bite. I’ve used these in moderation as I didn’t want anything too overpowering for breakfast but feel free to alter the measurements if you prefer a stronger taste. The same goes if you’d prefer to tone it down – cooking is all about personal preferences!
Whenever I cook granola, I always use a mixture of coconut oil, maple syrup and date syrup as my liquid. They aren’t greasy and help to add a good flavour to the base, but are still subtle enough to allow you to flavour the mixture without issues. The stickiness of the date syrup helps to bind the oats together making it super crunchy. If, like me you love crunchy clusters of granola, I’ll let you into a little secret… to get super crunchy granola clusters just leave it to sit for a while once you remove it from the oven. Try not to touch it too much, instead let it cool all the way down. This will stop it breaking apart. And, once cooled, you should be left with big scrumptious slabs of crunchy oaty goodness!
Lightly spiced and super crunchy, this is the perfect festive breakfast. Enjoy it with milk or sprinkled on top of some yogurt.
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