Gingerbread & Cardamom Christmas Granola
The fun thing about granola is that there are endless flavour and ingredient possibilities. As a big cardamom and gingerbread fan those two ingredients had to be part of my Christmas granola version. There is also almond extract in which adds a hint of marzipan flavour. This granola doesn’t only make breakfast more exciting but is also a cute gift idea.
Let me know if you have tried this recipe and share your pictures and feedback with me here or on my social channels.
Ingredients
Preparation time: 30 minutes
150 g rolled oats
30 g gingerbread
30 g flaked almonds
20 g whole almonds
20 g cashew nuts
30 g raisins
6 cardamom pods
30 g coconut oil
50 ml maple syrup
2 tbsp honey
1 tsp almond extract
1/2 tsp salt
Method
Preheat oven to 170 °C.
Crush 6 cardamom pods, separate the seeds and grind them using pestle and mortar until they have turned into powder. (Alternatively, you can also use 4 tsp powdered cardamom).
Add 30 g coconut oil and 2 tsp honey to a small oven-safe dish, sprinkle with the cardamom place in the oven until the coconut oil has fully melted. Mix in 50 ml maple syrup and 1 tsp almond extract.
In a large bowl mix 50 g rolled oats and all the nuts (30 g flaked almonds, 20 g whole almonds, 20 g cashew nuts). Mix in the coconut oil mixture and 1/2 tsp salt until well combined.
Pour granola onto a baking tray with baking paper, then place in lower half of the oven and bake for 15-18 minutes. Move the granola around halfway so it gets to lightly brown from all sides.
Place 30 g gingerbread in a freezer bag and crush into small bits. Add gingerbread and 30 g raisins to the granola and bake for about 3 more minutes. Careful to not burn the granola. If you see that the part in the back of the oven browns too much, turn the tray around.
Take the baking sheet with the granola off the tray and let it cool down.
Fill the granola into a jar and enjoy it for breakfast.
Enjoy!
