One of the gifts we received for Christmas was a 6 month subscription to the Raw Spice Bar company. We get 3 spice mixes sent to us every month, with recipe ideas for each. It’s been a fantastic gift! One of the packets that came in the post last month was a German Gingerbread spice mix (a mixture of ginger, coriander, cinnamon, allspice, nutmeg, black peppercorns, cloves, mace and star anise). There were a few different recipes that were suggested, but the one that really caught my eye was for a Gingerbread Granola.
Jonty is taking a 5-week welding course, which has him tied up on Saturdays. So I’ve been spending that time keeping the apartment warm by making sure the oven in constant use, trying out new recipes. Some recipes have been pretty great, others have been meh. This was a really good one.
I tweaked the Raw Spice Bar’s version slightly, by adding more variety of nuts and seeds, and decreasing the amount of sugar originally called for. I don’t like granola super-sweet, and I think this ended up being the perfect balance between salty-and-sweet and slightly-spicy (I think due to the freshly ground dried ginger).
Do you like your granola super chunky and crunchy and clumpy? I’m definitely in that camp. There’s something extremely satisfying about munching on a big nugget of granola. And when you get one of those pieces that is flecked with sea salt and gingerbread spices? Gah, so darned good!
The key to making super clumpy granola is simply to resist the urge to stir it. That’s it, just leave it be, especially once it comes out of the oven. When the granola has cooled completely, you can gently break it up into large pieces.
I tell you, this stuff is addictively good. When I was taking pictures, I couldn’t stop sneaking little edge pieces – you know, the ones that weren’t photo-worthy 😉
Jonty told me mid-week that we needed to get rid of the granola ASAP because he couldn’t stop eating it! Seriously good.
This gingerbread granola kept my breakfast routine interesting for the week. My favourite was with a dollop of Greek yogurt and some fruit (the oranges are fantastic at this time of year!).
So if you like gingerbread spices and clumpy granola and food that will keep your body fueled, give this recipe a try. It should keep in an airtight container for a few weeks, if you can make it last that long. 😉
- 315 g (3 cups) large flake oats
- 100 g (1 cup) walnut pieces
- 60 g (1/2 cup) cashew pieces
- 75 g (1/2 cup) raw pumpkin seeds
- 2 tbsp flax seeds
- 1 pkg German Gingerbread Spice (see notes)
- ½ tsp sea salt
- 55 g (1/4 cup) coconut oil
- 100 g (1/3 cup) maple syrup
- 40 g (2 tbsp) molasses
- 1 tsp vanilla extract
- Pre-heat the oven to 325 F and line a large baking tray with parchment paper.
- In a large bowl, mix together the dry ingredients (oats, nuts, seeds, Gingerbread spices and sea salt).
- In a small saucepan or microwave-safe bowl, heat together the coconut oil, maple syrup, molasses and vanilla extract.
- Pour the coconut oil mixture over the oat mixture and stir to thoroughly combine.
- Spread the granola mixture on the parchment-lined tray and bake in the oven for 30 minutes, rotating the pan every 10 minutes.
- Remove from the oven and allow to cool completely on the pan before breaking up into large pieces.
Enjoy this Clumpy Gingerbread Granola!