If you’re looking for a fun recipe to make and share with friends, this gingerbread granola, packed with dark chocolate and stem ginger, makes the perfect DIY present that is also amazing to keep for yourself and snack on all December long.
Popping the granola in the freezer to set or leaving it to properly cool after it’s out the oven is what gives it those deliciously crunchy chunks that make this granola extra special and the warm flavours of pecans, ginger and cranberries make this a particularly festive recipe.
2 tbsp Maple syrup
4 tbsp Coconut oil, melted
1 tsp Cinnamon
1 tsp dried Ginger
50g Stem ginger, finely chopped
100g of dark chocolate, broken up
Preheat the oven to 170C. Mix the maple and coconut oil with the ginger and cinnamon in a bowl. Stir in the oats, cranberries, pecans and stem ginger. Bake for 15-20 mins. Check half way through and stir so the granola cook evenly.
Break up the chocolate and pop on the granola once out of the oven allow to cool as the chocolate melts in and cools in the freezer for 15 mins. Then break up and pop in container. Will last a week in airtight container.