Start your day with a comforting blend of festive flavours and wholesome goodness. This gingerbread granola combines warm spices with a touch of sweetness to create a nourishing breakfast that feels like a treat. Perfect for cosy mornings or as a crunchy snack.
MAKES 2 CUPS
Ingredients
Method
- If you are using dried dates, soak them in enough water to cover and set aside for 2 hours. If you forget to do this, you can add the dates to a small saucepan and cover with water. Boil for 5 minutes, then use in the recipe.
- Preheat the oven to 170°C. Line a tray with baking paper.
- Add the dates to a food processor or blender, reserving the soaking water. Blitz until the dates form a smooth paste. If the dates are still chunky, add some of the soaking water and blitz again.
- Add the date paste, oats, pecans, coconut, and spices to a large bowl. Mix until the date paste and spices are thoroughly combined.
- Spread the raw granola on the lined baking tray. Bake for around 20 minutes, or until the granola turns golden-brown. About 10–15 minutes into baking, stir the granola to prevent the sides from burning.
Keep an eye on it towards the end of the baking to make sure it doesn’t burn. - Remove the granola from the oven. Mix in the pistachios and cranberries, if using, then allow to cool on the tray. Transfer to an airtight jar or container and store at room temperature for 2 weeks or in the fridge for up to 1 month.
TIP: Use more or less dates depending on how sweet you like your granola. If you are using dried dates (as opposed to Medjool dates), it’s best to soak them in water before adding to the recipe.
RECIPE: Anthea Cheng
This recipe was originally published within the article Gifts to Make You Go Mmm in Issue 48 – Rebel Spirit Rising.
