This granola is a great way to pimp up your morning porridge or yoghurt and bring xmas a bit closer. It is super easy to make and is so much healthier and tastier than the super market ones which are full of refined sugar. The added bonus with this one is that when baking it your whole house will smell of Christmas as it is made of orange, ginger, Christmas spice and all things nice (cinnamon, cloves, ginger spice) so you it will get you in such a festive mood, pretty similar to putting up the Christmas tree. The base for any homemade granola is a mix of oats, nuts (I used pecans, walnuts and hazelnuts, but you could use whatever you have available), seeds (I usually have plenty available so I used flaxseeds and pumpkin seeds). I sweetened this granola with coconut sugar as I wanted to add extra crunchiness but you could use any natural sweetener you have like maple syrup or honey.
I strongly recommend you prepare double the quantity so that you have enough for all your breakfasts till Christmas day and also put in small mason jars to gift to your beloved ones. This granola can make a super nice delicious, homemade stocking filler.
Ingredients for two small mason jars (like the ones pictured)
-1 cup still cut oats
-1 handful of walnuts
-1 handful of pecans
-1 handful of hazelnuts
– 2 tbs of linseeds
-2 tbs of pumpkin seeds
-1/2 cup of quinoa pops or buckwheat groats
– grated zest of 1 orange juice
-3 cms of ginger, cut in little sticks
-1 handful of cranberries
-2 tbs of coconut sugar
-3 tbs of coconut oil
-1 tsp of ground cinnamon
-1/2 tsp of ground ginger
-1/4 tsp of ground cloves
– 2 tbs of raw cacao nibs
Melt the coconut oil in medium heat in a small pot, by adding and mixing well the spices (cinnamon, ginger and cloves).
Preheat the oven to 170C.
Mix in a big bowl the nuts, seeds, buckwheat or quinoa pops, orange zest, fresh ginger and coconut sugar. Spread on a big tray and oven bake for about 10 mins. Be careful not to burn them, as I did. After 10 mins remove from the oven, let them cool and add the cranberries and the raw cacao nibs. Store in jars.