Monday, 19 December 2016
Gingerbread Man Granola - Bakemas Day 19
Okay I changed my mind THIS is what I want for breakfast on Christmas day! Actually I’d be perfectly happy eating this for breakfast every day. Mini gingerbread men in your granola? Possibly the best thing ever!
I’m not sure why it’s taken me so long to delve into the world of homemade granola, it was always one of those things I meant to get round to never found the time for. In hindsight that’s a terrible reason because it’s ridiculously quick to whip up and way more delicious than bought granola. I should have jumped on this wagon months ago, just imagine how many bowls of cereal I could have eaten in that time!
The great thing about this granola recipe is it has no rubbish in it! Aside from the gingerbread men which, well I probably don’t need to tell you what’s in gingerbread men, although as gingerbread men go there’s not actually that much sugar in them. Bought granola always seems to have way too much sugar in to justify eating daily but this recipe has opened up a world of granola for breakfast, lunch and dinner for me (I’m not kidding, I would probably do that).
Like the gingerbread man ice cream sandwiches this idea was originally for last year’s bakemas but I ran out of time (this is the last gingerbread man post of the year, promise). But guys, you HAVE to make this, it’s the perfect balance of healthy, festive and also makes you feel a bit like a kid again; it’s seriously perfect for the whole family.
You will need 275g/2½ cups oats 60g/½ cup sliced almonds 90g/1 cup desiccated coconut 90g/¾ cup pecans, roughly chopped 2 tbsp coconut oil 170g/½ cup honey/maple syrup A drop vanilla 1 large egg white Mini gingerbread men Make your gingerbread men, I used this recipe with dark muscovado sugar instead of light. Mine are about an inch tall and took 8 minutes in the oven. Alternatively you can use any gingerbread man recipe that’s crunchy. You can either make these first or if you have a double oven make them while your granola is cooking. To make your granola preheat the oven to 150C/300F/Gas 2 Place the oats, sliced almonds, coconut and pecans in a large bowl and mix to combine. Melt the coconut oil and honey together then stir into the oat mixture with a drop of vanilla until evenly coated. Whisk your egg white until frothy and stir into the oats. Spread the oat mixture onto a tray and bake in the oven for about 40-50 minutes turning the granola over half way through, or until the granola is an even golden brown colour. Remember to keep an eye on the granola while it’s cooking to make sure it doesn’t brown too fast, you may need to stir it more than once. Once cool, stir in the gingerbread men and store in an air tight container. Will keep for up to two months.