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Gingerbread granola

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Adjust Servings:
500g jumbo porridge oats
50g walnuts, roughly chopped
50g pecan nuts
50g hazelnuts, roughly chopped
30g pumpkin seeds
1 tbsp ground sweet cinnamon
1 tbsp ground ginger
Pinch of nutmeg
1 orange, zested
60ml olive oil
75ml maple syrup
1 tbsp black treacle
1 tsp vanilla extract
50g dried cranberries
50g raisins

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Gingerbread granola

A taste of Christmas for breakfast. There's nothing complicated about my no-added sugar gingerbread granola. Simply mix all the ingredients in a bowl, spread out on two baking trays, and let the oven work its magic. Any nuts or dried fruit will work so it's perfect for using up old store-cupboard ingredients.

  • Vegan
  • 30 Mins
  • Serves 20
  • Easy



  1. Preheat the oven to 180C and line two baking trays with parchment paper.

  2. In a large bowl, mix together the porridge oats, nuts, pumpkin seeds, cinnamon, ginger, nutmeg, orange zest and salt to season. Stir to combine.

  3. Carefully stir in the olive oil, maple syrup, black treacle and vanilla extract.

  4. Divide the granola equally between the two baking trays and spread out in an even layer.

  5. Bake for 30 minutes, or until the oats are golden and the nuts are toasted, stirring every 10 minutes to stop it from catching. Just remember the granola will harden up and continue to crisp as it cools.

  6. Stir through the raisins and dried cranberries and let the granola cool before storing in an airtight container. The gingerbread granola will keep for four weeks.

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