Description
Christmas Granola is perfect for December breakfasts and to package up to give as a homemade gift.
Ingredients
Scale
- 1 tbsp Vegetable Oil
- 1 tbsp Clear Honey
- 70ml Maple Syrup
- 1 tsp Vanilla Extract (I always use Nielsen Massey. My current bottle was a gift from Baking Mad.)
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Cloves
- 1/4 tsp Ground Nutmeg
- 150g (5.5 oz) Porridge Oats (America? I swear by Trader Joe’s Gluten Free Rolled Oats.)
- 30g (1 oz) Pumpkin Seeds
- 100g (3.5 oz) Chopped Walnuts or Pecans
- 100g (3.5 oz) Dried Cranberries
Instructions
- Pre-heat your oven to 150 degrees (300 degrees fahrenheit).
- In a large bowl whisk together the oil, honey, syrup, vanilla, cinnamon, cloves and nutmeg.
- Add the oats and stir until they are all coated.
- Add the nuts, pumpkin seeds and cranberries, and stir.
- Line a big, flat baking tray with a piece of greaseproof paper and spread out the granola mix over it.
- Bake in the oven for 10-12 minutes, until the tray or granola starts to get aromatic and slightly golden.
- Remove from the oven and allow to cool on the tray until at room temperature and solid.
- Break the granola up into manageable clumps and store in an airtight jar for up to 2 weeks.