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Gingerbread-spiced granola recipe

Gingerbread-spiced granola recipe

5 ratings

Upgrade breakfasts with this warming version of a classic, made with treacle and ginger. Ready in just 25 minutes, big batches of this make for a super edible gift idea for those near and dear to you. The festive spirit will be lasting long past Christmas Day with this winning breakfast! See method

  • Makes 4 x 500ml jars
  • 5 mins to prepare and 20 mins to cook
  • 234 calories / serving
  • Vegan
  • Vegetarian
  • Dairy-free

Ingredients

  • 450g Tesco Finest porridge oats
  • 200g 4-seed mix
  • 2 tsp ground ginger
  • 1½ tsp ground cinnamon
  • 1 tsp ground allspice
  • 75ml sunflower or vegetable oil
  • 100g golden syrup
  • 50g black treacle
  • 100g dried cranberries
  • 100g crystallised ginger, roughly chopped if large

Each serving contains

  • Energy

    980kj
    234kcal
    12%
  • Fat

    10g 15%
  • Saturates

    1g 7%
  • Sugars

    14g 15%
  • Salt

    0.1g 1%

of the reference intake
Carbohydrate 28.7g Protein 5g Fibre 3.7g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C and line 2 baking trays with nonstick baking paper. Mix together the oats, seeds and spices in a large bowl with a pinch of salt; set aside.

  2. Put the oil, golden syrup and treacle in a small pan and heat gently, stirring, to melt and combine. Pour over the oat mixture and mix well.

  3. Spread over the prepared baking trays and bake for 20 mins, stirring halfway through. Stir through the dried fruit and ginger, then leave to cool completely. These will keep in an airtight container for up to 2 months.

Tip: Use any dried fruit you have instead of cranberries – raisins, sultanas, sultanas or chopped apricots all work well. Use gluten-free oats to make it gluten-free too.

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