Gingerbread Christmas Granola
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by Nathalie
Step by step recipe - 25 Min
0
December 10, 2019
Note: For all that have a histamine intolerance can switch the walnuts and hazelnuts to almonds that are usually better digested. If you have a nut allergy you can also use seeds such as pumpkin seeds, hemp seeds or sunflower seeds.
Serves
500 g Granola
Cooks in
25 Minutes
Difficulty
Easy
INGREDIENTS
250 g
oats
100 g
walnuts
100 g
hazelnuts
Pinch of
salt
2 tsp
cinnamon
Pinch of
vanilla, grounded
2 tsp
gingerbread spice
60 g
raisins
50 g
coconut oil
80 g
almond butter
50 g
maple syrup
Method:
Preheat the oven to 180°C and line a baking tray with baking paper. Place all the dry ingredients (except the raisins) into a large bowl and mix with a spoon. Add the wet ingredients and mix again. Distribute evenly on the lined baking paper and bake for 15-20 minutes. Let it cool off completely. Sprinkle the raisins on top and store in an airtight container.