GINGERBREAD GRANOLA
Dec 14, 2016The smell of the house when you are baking this granola is out of this world - I'd be very impressed if you don't eat a serving straight out of the oven! It's such a great idea as a gift and perfect also for a Christmas morning breakfast set out with bowls of creamy yoghurt, almond milk and fresh berries and banana for everyone to serve themselves.
Makes approx. 25 serves (1/3 cup = 1 serve)
Ingredients
3 cups oats/quinoa flakes (for GF)
1 cup raw buckwheat
1 cup puffed quinoa
1/3 cup pistachios
1 cup pecans
½ cup desiccated coconut
½ cup pumpkin seeds
½ teaspoon salt
2 teaspoons ginger
1 teaspoon mixed spice
½ cup cranberries
1/3 cup goji berries
2 tablespoons maple syrup
3 tablespoons coconut oil
1 teaspoon vanilla
Directions
Preheat the oven to 180⁰C.
Mix oats, buckwheat, puffed quinoa, pistachio’s, pumpkin seeds, pecans, coconut, salt, ginger and mixed spice in a large bowl. Heat the coconut oil, maple syrup and vanilla until just melted then pour the over the dry ingredients, mixing well. Spread out on a baking tray lined with baking paper. Bake for 20-30 minutes until lightly toasted, stirring half way.
Leave to cool and then stir in the cranberries and goji berries.
