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Gingerbread granola recipe
Gingerbread granola recipe
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Delightful gingerbread granola jars, perfect holiday gifts!
Ingredients:
  • 270g rolled oats
  • 90g wheat flakes
  • 70g almond
  • 100g pepitas
  • 25g coconut flakes
  • 35g walnut
  • 50g butter
  • 110.00g brown sugar
  • 60ml honey
  • 53.60 gm golden syrup
  • 10.00 gm ground ginger
  • 25g butter
  • 60ml golden syrup
  • 150g plain flour
  • 35g self-raising flour
  • 1/2 tsp ground cloves
  • 1.25 gm ground nutmeg
  • 1.25 gm bicarbonate of soda
  • 1 Free Range Egg yolk
Instructions:
  • Preheat your oven to a toasty 180°C and prepare a baking tray by lining it with baking paper.
  • In a medium saucepan over low heat, delicately meld together the butter, sugar, and golden syrup. Stir lovingly for 5 minutes until the butter melts and the mixture is luxuriously smooth. Transfer this aromatic creation to a bowl and let it cool gracefully.
  • Combine the flour, ginger, cinnamon, cloves, nutmeg, bicarbonate of soda, and egg yolk, stirring until well combined. Transfer the mixture onto a lightly floured surface and knead gently until smooth. Roll out the dough to a 3mm-thick disc, then use a small pastry cutter to create shapes. Arrange the shapes on a lined tray and bake for 10 minutes, or until they turn light golden. Let them cool on the tray before serving.
  • In a large bowl, mix oats, wheat flakes, almonds, pepitas, coconut, and walnuts. In a small saucepan over low heat, combine butter, sugar, honey, golden syrup, ginger, and cinnamon. Stir for 5 minutes or until butter melts and the mixture is smooth. Pour the mixture over the oat mixture and toss to combine.
  • Prepare a large roasting pan by lining it with baking paper. Evenly sprinkle the oat mixture over the lined pan. Bake for 10-15 minutes, stirring occasionally until lightly toasted. Sprinkle the toasted oat mixture over the gingerbread on the tray and allow it to cool. Store in an airtight container at room temperature for up to 3 months.

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