This flavourful and aromatic easy vegan gingerbread granola is easy to make and very versatile. We love it for breakfast, but it’s also fantastic as a crumble topping, sprinkled on yogurt or, as my kids like to do, eaten dry with a spoon for a snack.
3tablespoonmixed seedsI used pumpkin, hemp, sesame and linseeds
4tablespoondried cranberrieschopped
2tablespooncrystallised gingerchopped finely
1teaspoonground cinnamon
½teaspoonground ginger
¼teaspoonground nutmeg
Instructions
Preheat oven to 150C / 300F. Line two baking trays with baking paper.
In a small pan over a med/low heat, melt the maple syrup and coconut oil together. Remove from the heat and stir in the vanilla. Allow to cool slightly.
In a large bowl, mix the oats, pecans, coconut, seeds, cranberries, crystallised ginger and spices together. Pour in the maple syrup mixture and mix well.
Spread out in a thin layer on the baking sheets and bake for about 20 minutes or until golden, stirring occasionally to ensure that it cooks evenly.
Leave the granola to cool - it will harden and crisp up on the tray. Store in an airtight container.