Christmas granola with gingerbread


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


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, …

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