Gingerbread Granola - Bakemas Day 3

If there’s a way to make my day a little bit more festive I’m all for it and this granola does a pretty good job.

Gingerbread seems to be my flavour of choice this year, yes I do that thing where I fixate on a flavour and try put it into everything possible, I could probably make all 24 bakemas recipes gingerbread flavoured but I’m trying my best to reel it in and only post a couple...we’ll see how well that goes.

I posted a granola recipe two years ago with little gingerbread men in and even though I’ll gladly take any excuse to eat gingerbread men for breakfast I went for a slightly healthier approach this year. Since the summer granola has become a permanent fixture in my life because my nut and seed obsession has to be fulfilled at least once a day and now that I’ve added a little Christmas into my breakfast I honestly think I might make it a permanent fixture. I mean I do wear Christmas socks every day why not add the breakfast in too.

If you're looking for a granola that tastes like a bowl of cookies this is probably not the recipe for you, I wanted to make it slightly subtle so it’s not overpowering or overly sweet but I promise you it tastes exactly like gingerbread and it definitely makes me that little bit more excited to get up in the morning.

You will need
55g cashews
50g pecans
300g rolled oats
50g flaked almonds
55g sunflower seeds
55g pumpkin seeds
35g coconut oil
2½ tbsps/60g honey/agave syrup
3 tsp/25g blackstrap molasses
2 tsp ground ginger
3 tbsp aquafaba (optional)

Preheat the oven to 150C/300F/Gas mark 2
Roughly chop half of the cashews and pecans leaving the other half whole. Place in a large bowl with the oats, flaked almonds, sunflower seeds and pumpkin seeds and stir.
Melt the coconut oil, honey and molasses on a low heat, once melted stir in the ground ginger then pour over the oat/nut mix stirring until everything is evenly coated.
If using aquafaba whisk 3 tablespoons until stiff and stir into the granola mix.
Evenly spread out the granola mixture onto a tray and bake in a preheated oven for 40-45 minutes turning the granola about half way through.
Remember to keep an eye on the granola while its cooking to make sure it doesn’t brown too fast, you may need to stir it more than once.

Once cool store in an air tight container. Should keep for up to two months.