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Recipes

Gingerbread Granola and Yogurt

  • Prep: 10 Minutes
  • Cook: 18-25 Minutes
  • Serves: 10
Nutrition
Calories 345
Carbs 30
Fat 20
Protein 9.2
Free From

Ingredients

  • 300g rolled oats
  • 200g mix nuts
  • 15g sesame seeds
  • 30g pumpkin seeds
  • ¼ tsp. sea salt
  • ½ tbsp. ground cinnamon
  • ½ tsp ground ginger
  • 30ml olive oil or coconut oil (melted)
  • 60g raw honey or maple syrup
  • 2 tbsp molasses (optional)
  • 1 tsp. vanilla extract

To serve

  • 170g natural yogurt

    • Method

    1. Preheat the oven to 160°C/325°F/gas mark 3.
    2. Mix the oats, nuts, seeds, salt, cinnamon and ginger together in a large bowl.
    3. In a bowl combine the olive oil, honey, mollasses and vanilla extract. Pour over the oat and nut mixture and mix well.
    4. Spread the mixture evenly onto a large baking sheet and bake for 18–25 minutes, stir halfway through cooking to ensure the mixture cooks evenly. Keep an eye on the granola as it will brown quickly.
    5. Once the granola is golden, remove from the oven and allow to cool.
    6. Store in an air tight, glass container and it will keep for a few weeks.
    7. Serve 2–3 tbsp of granola with 170g natural yogurt.

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