Ingredients 

For the granola:

• 160 g rolled oats
• 40 g almonds
• 40 g pecans
• 40 g hazelnuts
• 40 g dried cranberries
• 70 g gingerbread biscuits
• 3 tablespoons maple syrup
• 2 clementines, juice only

Method

Make the granola:

• Heat the oven to 180C/160C fan/gas 4 and line a baking tray with baking parchment
• Roughly chop the almonds, pecans and hazelnuts and transfer to a mixing bowl.
• Tip in the rolled oats, maple syrup and clementine juice. Stir well and spread the mixture onto the lined baking sheet.
• Bake for 25 minutes, remove from the oven and loosen with a fork. Return to the oven and bake for another 10 minutes.
• Remove from the oven, loosen the granola once again with a fork and leave to cool.
• Put the gingerbread biscuits in a plastic bag and bash with a rolling pin to turn into coarse crumbs.
• Put the cooled granola, gingerbread crumbs and cranberries in a large bowl and toss well.
• Serve with yoghurt, porridge, milk, ice-cream, …