Who doesn’t love granola? When it combines with the festive cheeriness of Christmas… well that’s one heavenly breakfast (or lunch/dinner/snack if you’re like me!).
After all the savoury recipe testing for my Christmas bonanza, it dawned on me that I needed to re-make my favourite festive-spiced granola as it’s one I make time and time again, without recording a proper ingredient list. So, it’s that time of year when all things cinnamon, ginger and mixed spice come into play and I couldn’t be happier. This combination of spices may just be my favourite, especially for breakfast cereals, as my Chai Spiced Walnut Granola will prove.
Since re-making this recipe I have had to make multiple batches just to keep up with demand – namely from myself if I am being honest with you. I have serious granola cravings and the second-best thing about this Christmas Granola (the first has to be the taste) is the smell as it bakes away in the oven. Your kitchen will fill with warming aromas of Christmas and it couldn’t be simpler to achieve.
The warming spices are balanced beautifully with the slightly tart orange juice while the pumpkin seeds add a welcome crunch and protein boost to this granola recipe. I also love the coconut flakes and plump dried cranberries added post-bake (to avoid them burning).
Toss some oats and seeds together with a lovely blend of easy-to-find spices and stir through the orange juice and 1 tbsp maple syrup and allow the oven to work its magic.
A simple and spiced Christmas Granola studded with pumpkin seeds, cranberries and coconut. Deliciously crunchy and is gluten and refined sugar free.
- 150g oats
- 100g pumpkin seeds
- 1 tbsp maple syrup
- 100ml orange juice
- 1 ½ tsp cinnamon
- ½ tsp ground ginger
- ½ tsp mixed spiced
- 50g coconut flakes
- 75g dried cranberries
- Preheat the oven to 160 Fan / 180*C and line 2 baking trays with parchment paper.
- Mix together the oats, seeds and spices. Add in the maple syrup and orange juice and stir well.
- Spread the mix evenly in the two baking trays and bake for 10 minutes.
- Now add the coconut, stir the granola and bake for a further 7-10 minutes before switching the oven off, leaving the door ajar and allow the granola to cool down for about 1-2 hours.
- Once cool, add the cranberries and store in an airtight container for up to 2 weeks.
If you give my recipe for Christmas Granola a try, please do let me know and leave your thoughts below. Tag me in your creations – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy.
You can also find me on Twitter, Facebook and Pinterest – do say hi!
With festive love and cheers x