Get into the Christmas spirit and make this gingerbread granola recipe. Bursting with delicious spices, it’s a crunchy treat that’s perfect for breakfast or as an edible gift.
Makes66
Cook time35 mins35 minutes
Prep time30 mins30 minutes, + cooling time
+ cooling time
Ingredients
3 cups (270g) rolled oats
1 1/2 cups (90g) Kellogg’s All-Bran Wheat Flakes
1/2 cup (70g) slivered almonds
1/2 cup (100g) pepitas (pumpkin seeds)
1/2 cup (25g) flaked coconut
1/3 cup (35g) coarsely chopped walnuts
50g butter
1/4 cup (55g) brown sugar
1/4 cup (60ml) honey
2 tbs golden syrup
2 tsp ground ginger
1 tsp ground cinnamon
Gingerbread
25g butter
1/4 cup (55g) brown sugar
1/4 cup (60ml) golden syrup
1 cup (150g) plain flour
1/4 cup (35g) self-raising flour
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp bicarbonate of soda
1 Coles Australian Free Range Egg yolk
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Line a baking tray with baking paper.
Step 2
To make the gingerbread, combine the butter, sugar and golden syrup in a medium saucepan over low heat. Cook, stirring, for 5 mins or until the butter melts and mixture is smooth. Transfer to a bowl. Set aside to cool.
Step 3
Add the combined flour, ginger, cinnamon, cloves, nutmeg, bicarbonate of soda and egg yolk and stir to combine. Turn onto a lightly floured surface and gently knead until smooth. Roll dough out to a 3mm-thick disc. Use a small pastry cutter to cut out shapes and place on the lined tray. Bake for 10 mins or until light golden. Set aside on the tray to cool.
Step 4
Meanwhile, combine oats, wheat flakes, almond, pepitas, coconut and walnut in a large bowl. Combine butter, sugar, honey, golden syrup, ginger and cinnamon in a small saucepan over low heat. Cook, stirring, for 5 mins or until butter melts and mixture is smooth. Pour over oat mixture. Toss to combine.
Step 5
Line a large roasting pan with baking paper. Sprinkle the oat mixture evenly over lined pan. Bake, stirring the mixture occasionally, for 10-15 mins or until lightly toasted. Sprinkle oat mixture over gingerbread on tray and set aside to cool. Store in an airtight container at room temperature for up to 3 months.
Get into the Christmas spirit and make this gingerbread granola recipe. Bursting with delicious spices, it’s a crunchy treat that’s perfect for breakfast or as an edible gift.
Method
Step 1
Preheat oven to 180°C. Line a baking tray with baking paper.
Step 2
To make the gingerbread, combine the butter, sugar and golden syrup in a medium saucepan over low heat. Cook, stirring, for 5 mins or until the butter melts and mixture is smooth. Transfer to a bowl. Set aside to cool.
Step 3
Add the combined flour, ginger, cinnamon, cloves, nutmeg, bicarbonate of soda and egg yolk and stir to combine. Turn onto a lightly floured surface and gently knead until smooth. Roll dough out to a 3mm-thick disc. Use a small pastry cutter to cut out shapes and place on the lined tray. Bake for 10 mins or until light golden. Set aside on the tray to cool.
Step 4
Meanwhile, combine oats, wheat flakes, almond, pepitas, coconut and walnut in a large bowl. Combine butter, sugar, honey, golden syrup, ginger and cinnamon in a small saucepan over low heat. Cook, stirring, for 5 mins or until butter melts and mixture is smooth. Pour over oat mixture. Toss to combine.
Step 5
Line a large roasting pan with baking paper. Sprinkle the oat mixture evenly over lined pan. Bake, stirring the mixture occasionally, for 10-15 mins or until lightly toasted. Sprinkle oat mixture over gingerbread on tray and set aside to cool. Store in an airtight container at room temperature for up to 3 months.
