Gingerbread granola

‹ Back to breakfast

GINGERBREAD GRANOLA

Ingredients:

> 200 gr oatmeal flakes
> 40 gr millet flakes
> 20 gr quinoa pops
> 60 gr pecan nuts, chopped
> 60 gr macadamia nuts (or cashews), chopped
> 2 tbsp pumpkin seeds
> 20 gr coconut flakes
> 20 gr linseeds
> 2-3 tsp gingerbread spice
> Pinch of fleur de sel
> 100 ml coconut oil
> 150 ml maple syrup
> 2-3 tbsp dried chokeberries (or cranberries)

1 | Preheat oven to 120 C.

2 | Line a baking sheet with parchment paper.

3 | Mix all the dry ingredients in a bowl.

4 | Melt the coconut oil in a small pan.

5 | Add the maple syrup.

6 | Add the liquid to the dry ingredients and mix well to cover them.

7 | Spread onto the baking sheet.

8 | Bake for 45 min.

9 | Take out of the oven and with a spatula turn over the clusters.

10 | Add the chokeberries.

11 | Return to the over and bake for 20 more minutes.

12 | Once finished, remove from the oven and let cool before transferring to hermetically closed container such as a glass jar.

> Enjoy!