A Cornish girl's food adventures

Gingerbread granola

I might have mentioned this before but my family doesn’t eat Christmas dinner (we have it on Christmas Eve instead) but we do enjoy a Christmas day brunch before the present opening begins. And this is the perfect recipe to kick off the big day. It’s rich and crunchy and full of classic gingerbread flavours – absolutely delicious served with thick creamy Greek yoghurt and fruit.
The beauty of homemade granola is that it’s so easy to adapt it to you own tastes. Potty for pumpkin seeds? Pile them in. Fan of figs? Go ahead! Crazy about cashews? Well you get the idea. Use whatever dried fruit, nuts and seeds you like (I’ve opted for sultanas, hazelnuts and pecans) but try to keep to a ratio of 2/3 fruit to 1/3 nuts and seeds. I also think that it’s better not to bake the fruit as it tends to make it a bit too chewy, I think it’s better to add it at the end.


300g oats
150g nuts, dried fruit and seeds (see note above)
2 tbsp maple syrup
2 tbsp soft dark brown sugar
2 tbsp vegetable oil
1 tbsp crystalised ginger, finely chopped
1 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp sea salt

Preheat your oven to 170°c and line a large baking sheet with a silicone mat or baking parchment.
Toss together the oats with the nuts, seeds and crystalised ginger (keep back any fruit that you’re using) in a large mixing bowl.
Gently warm the maple syrup, sugar, oil, spices and salt so that they are all nicely melted together but not too hot (or the sugar will burn). Pour this mixture over the oaty blend and stir well, so that everything is nicely coated.
Spread this out on the prepared baking sheet, pressing it down slightly. Bake the granola for 20 minutes, turning it half way through.
Once the granola is baked scatter the fruit over it and then leave it to cool completely before breaking up the clusters a little and storing in an air-tight container.

You could put this in a pretty jar and give it as a lovely edible Christmas gift!

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