If you are counting syns and still want to try
the granola please feel free, using oats as your HEB but you’ll have to count
the rest and have a small portion on fresh fruit or yoghurt (remember the new
syn rules for Muller lights) and absolutely try it with almond milk, delicious
and you get a lot as your HEA!
Regardless, this gingerbread granola is
absolutely delicious and definitely worth a try. An added benefit is that it lasts up to two
weeks if you store in an airtight container in the fridge.
These quantities will give you 8 cups of granola
Ingredients
4 cups oats
1 ½ cups raw (non salted) nuts such as
cashews/pecans/macadamia
½ cup mixed seeds (pumpkin/sunflower)
1 teaspoon ground sea salt – you need this
for a sweet/salty balance
2 teaspoons ground ginger
½ cup melted coconut oil
3 tablespoons honey
¼ cup maple syrup
Method
Pre heat oven to 180 or gas mark 6
Line a baking tray with greaseproof paper
 |
| Ginger Nut granola |
In a large bowl add the oats, nuts, seeds,
salt and ground ginger and mix evenly
Over a moderate heat melt the coconut oil,
adding the honey and maple syrup. Don’t
let it boil, you’re just melting and combining the ingredients
When melted and combined pour over the oat
mixture and stir in until it is evenly coated.
The oats should all have some of the honey liquid on
Spread evenly on your baking tray and pop
in the oven for 10 minutes. I find that
the mix starts to go brown round the edges so I turn and move it around, the
goal is for an even, lightly browned granola.
 |
| Home made ginger & nut granola |
Back in the oven for another 10 minutes or
so and once you have that golden brown appearance leave to cool. It will crisp up so try t avoid the temptation
to pick while it’s hot, I found it quite disappointing.
 |
| Healthy home made granola |
Serve with almond milk and fresh fruit
Once cooled completely store in an airtight
container in the fridge. It will easily
last 10 days.
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