Gingerbread Granola
A crunchy and delicious granola - perfect to make for yourself or as an edible gift.
Ingredients
- 2 pears peeled and sliced
- 80 g dates chopped
Dry Mix
- 380 g (3 cups) wholegrain oats
- 110 g (1 cup) rolled oats
- 110 g (½ cup) sunflower seeds
- 1 teaspoon ground ginger
- ½ teaspoon nutmeg
- ½ teaspoon ground cloves
- 1 tablespoon cinnamon
- 1 teaspoon salt
- ¼ teaspoon ground black pepper optional
- 100 g (1 cup) nuts, chopped (I used brazil nuts and hazelnuts)
Wet Mix
- 60 g (⅓ cup) flavourless oil (I used sunflower oil)
- 80 g (⅓ cup) liquid honey
- 1 heaped tablespoon of blackstrap molasses *
- 1 teaspoon vanilla extract
Instructions
- Place pears and ¼ cup water in a small saucepan. Bring to the boil then simmer until pears are cooked and are soft (about 10 minutes). Using a stick blender, puree the pears until smooth. You should have about ¾ cup.
- Preheat oven to 170C (340F) (fan bake) and line a large baking tray with baking paper.
- In a large bowl, combine all dry ingredients and stir well until well incorporated.
- In a smaller bowl, combine all wet ingredients and stir in pear puree. Add this mixture to the dry mixture. Using a large spoon, stir the granola until everything is well combined.
- Transfer the granola to the prepared tray, spreading it out so that it is evenly distributed. Bake for 40 minutes, stirring half way through cooking.
- Cool completely on baking tray then add dates.
- Package in jars/bags to give away as gifts, or enjoy it yourself for breakfast/snacks!
Notes
* You could use ordinary molasses, extra honey or golden syrup as a substitute at a pinch
Granola will last up to 3 weeks when stored in an airtight container.