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Christmas granola

Chunky, crispy granola made christmassy using gingerbread spice, dried cranberries, pecans and orange zest.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Cool off time 20 minutes
Total Time 45 minutes
Servings: 16 ½ cup servings
Course: Breakfast, Snack
Calories: 258
Ingredients Method Notes

Ingredients
  

  • 2 cups rolled oats
  • 2 cups quick cooking oats (store bought or pulse rolled oats in a blender until somewhere between whole oats and oat flour)
  • ½ cup oat flour (store bought or grind rolled oats yourself into flour)
  • 1¼ cups raw pecans
  • ¾ cup pumpkin seeds (pepitas)
  • 1 tsp fine grain sea salt
  • 2 tsp gingerbread spice*
  • ½ cup coconut oil
  • ¾ cup maple syrup (or sub honey if not vegan)
  • 2-3 tbsp coconut sugar (optional, to make the granola even crunchier)
  • 2 tsp vanilla extract
  • ⅛ cup water
  • ⅔ cup dried cranberries
  • 2 tsp orange zest
  • ⅓-½ cup dark chocolate (chopped) (optional)

Method
 

  1. Preheat oven to 350F/175C and line a large, rimmed baking tray with parchment paper or a large baking mat.
  2. Add oats, oat flour, pecans and pumpkin seeds, salt and gingerbread spice to a large mixing bowl, and stir until all is combined.
     In another bowl mix coconut oil, 1/4 cup maple syrup, coconut sugar and vanilla. If your coconut oil is still solid, you can quickly heat it up until melted.
    Then add the wet ingredients, include the 1/8 cup of water, to the dry ingredient mixture. Mix until everything is evenly coated.
  3. Scoop the granola onto your prepared pan and use a large spoon or spatula to spread it in an even layer. Drizzle with 1/4 cup of maple syrup.
  4. Bake until golden, about 15-20 minutes. The granola will further crisp up as it cools.
  5. Let the granola cool completely (for about 20 minutes). Now break it into large chunks and gently toss the chunks with a spatula so the sides that aren't golden brown are now on top. Drizzle with the remaining 1/4 cup of maple syrup and add the cranberries and orange zest. Put the tray back in the oven for another 10 minutes.
  6. Let the granola cool off again. Now you can add chocolate chunks (optional).Store in an airtight container. At room temperature it will keep for 1 to 2 weeks.

Notes

To make it gluten free, make sure to use certified gluten-free oats. To make it nut free, use seeds (pepitas, sunflower seeds) instead of pecans. To keep the granola vegan, use maple syrup instead of honey.
*gingerbread spice mix
 
Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.