Nutty gingerbread and cranberry granola
Servings: 12 servings
Ingredients
- 150 g gluten free oats
- 120 g roughly chopped nuts (I used walnuts, almonds and hazelnuts but any nuts would work)
- 75 g melted coconut oil
- 100 g honey (or maple syrup)
- 75 g smooth runny peanut butter (or other nut butter alternative)
- 2 teaspoons ground ginger (add more or less depending on preference)
- 1 teaspoon cinnamon (optional - can add more or less depending on preference)
- 60 g dried cranberries
Instructions
- Preheat your oven to 160C and line a large baking tray with baking paper. To a large bowl add your oats and chopped nuts. Stir to combine.
- In a separate bowl add your melted coconut oil, honey, peanut butter, ginger and cinnamon. Mix well so everything is combined and then pour on top of the oat mixture. Mix really well so that all of the oats and nuts are coated in the wet ingredients.
- Transfer your mixture to your lined baking tray, making sure to spread the mixture out into a thin layer (if you have too much mixture or a small baking tray use 2 trays). Press the mixture tightly, this is what will create the clusters.
- Bake in the oven for around 20-25 minutes, you may need to cover with foil to prevent it from burning. Remove from the oven and leave to cool completely before breaking into clusters. Stir through your dried cranberries.
- Store in an airtight container for up to 3 weeks.