It's so cold these days. No surprise really, it's January after all. I need an added incentive to get out of bed in the morning and the usual lure is breakfast. I love porridge in winter but not every day. Pancakes are something I make at the weekends when there is less rush. I love the idea of chia puddings and overnight oats but I often forget so a granola is my other brekkie favourite. I make a variety of granolas but for this time of year, a granola enhanced with the warmth of ginger is just what I need.
As well as enjoying with plant based milks or yoghurts, the granola makes a great snack. You can also add it to muffins or use as a crumble topping. This would work well with a pear crumble.
Makes a litre jar
75ml maple syrup
45g solid coconut oil
60g roughly chopped walnuts
45g of a mixture of hemp seeds, pumpkin seeds and linseeds
40g desiccated coconut
40g finely chopped crystallised ginger
½ tsp ground cinnamon
1 tsp ground ginger
¼ tsp ground nutmeg
Preheat oven to 150C/130C fan/gas 2. Line a large baking tray with baking paper.
Melt maple syrup and coconut oil in a small pan over a low heat.
Stir oats, walnuts, seeds, coconut, crystallised ginger and spices in a bowl then pour over the melted oil and syrup and mix well.
Spread out thinly on baking tray and bake for 15 minutes or until golden.
Leave on tray to cool, then return to bowl and stir in cranberries. Then pop in an airtight jar.