If you're like me and buy way too much ginger every time you do a food shop then this is the recipe for you... also, you need to like granola.
As we are coming into autumn and I have a fridge full of fresh ginger, I thought it might be a good idea to make some gingerbread granola. I didn't take any step-by-step photos like I usually do as a) my camera was nearly out of battery and b) I thought 'how often does anyone actually look at those in a recipe?' - if you do, let me know...
Ingredients
- 200g oats- 25g almonds (or pecans/walnuts/your favourite nut)
- A thumb size piece of fresh ginger (grated without the skin) or 2 tsp of dried ginger
- 4 tbsp of olive oil (can be substituted with melted coconut oil or butter)
- 4 tbsp of maple syrup or honey
- Zest from half a lemon
- 2 tbsp of cinnamon powder
- 1 pinch of sea salt
- Optional: 1 tbsp of nutmeg and coconut flakes (I mixed mine in 10 mins before it came out of the oven so they didn't burn)
Method
1) Preheat oven to 170° C2) Add oats to a large bowl
3) Roughly chop nuts and add to the oats
4) Add in the ginger, olive oil, maple syrup, lemon zest, cinnamon and salt, and then mix together
5) Spread onto a baking paper lined oven tray (I was naughty and skipped the baking paper)
6) Cook for 20 mins stirring half way through
7) Once golden, take out the oven and leave to cool for half an hour before adding to a sealed jar/eating!
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