Gingerbread Granola

• 250g jumbo oats
• 65g pecan nuts – whole
• 65g hazelnuts – whole
• 65g almonds – whole
• 40g linseeds
• 65g pumpkin seeds
• 2 tsp ground cinnamon
• ¾ tsp ground cloves
• 1 tsp ground ginger
• 200ml maple syrup
• 25g molasses
• 125ml vegetable oil
• 1tsp vanilla extract
• 70g dried apricots – thinly sliced
• 70g dried cranberries
• 25g crystallised ginger – finely chopped

1. Preheat your oven to 150°C fan bake.
2. Place the oats, nuts, seeds and ground spices into a bowl and mix with your hands.
3. In another bowl combine the maple syrup, molasses, vegetable oil and vanilla extract. whisk together until combined.
4. Pour over the dry ingredients then stir and fold until everything is coated in the oily syrup.
5. Spread the mix onto a large baking tray and bake for 15 minutes.
6. Remove from the oven, mix the granola with a fork, breaking up any clumps.
7. Return to the oven for a further 10 -15 minutes, then as soon as you take it out add the sliced apricots, dried cranberries and finely chopped ginger stir in with a fork also remove any large clumps.
8. Leave to cool and put in an airtight jar to store.

• If you want to make this gluten & wheat free use gluten & wheat free oats instead of the jumbo oats.
• If you don’t have molasses you can use treacle, extra maple syrup or golden syrup instead, it just won’t be as rich in flavour. The molasses gives the granola a lovely rich malty flavour, but it’s still nice without.

Storage

• Keep in an airtight glass jar for up to 2 months