*Gingerbread Granola*
Makes about 10 cups This smells gorgeous, taste gorgeous and is just so Christmassy. It makes a great gift done up in a few mason jars and tied with ribbons. 321g of old fashioned rolled oats (4 cups) 150g of shredded coconut (2 cups) 120g of pecan nuts (1 cup) 2 tsp ground ginger 1 1/2 tsp ground cinnamon 1 tsp grated nutmeg 1/2 tsp salt 1/8 tsp ground cloves 145g of coconut oil, melted and cooled (2/3 cup) 6 TBS pure maple syrup 3 TBS molasses 1 tsp vanilla extract 1/2 tsp orange extract 150g of lightly salted toasted pistachio nuts (1 cup) 150g of dried cranberries (1 cup) 180g of white chocolate chips (1 cup) Preheat the oven to 180*C/350*F/ gas mark 4. Butter a large rimmed baking sheet lightly. Mix together the melted coconut oil, maple syrup, molasses, vanilla, and orange. Mix the oats, coconut, pecans together in a bowl along with the ginger, cinnamon, nutmeg, salt and cloves. Pour the liquid mixture over all and toss to coat. Spread out on the baking sheet. Bake for about 30 minutes in total, stirring it every ten minutes. Remove from the oven. Stir frequently as it cools. Once it is completely cold add the pistachio nuts and the white chocolate chips. Store in an airtight container. |
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