Edible gifts are some of the best kind, and we can’t think of a better time for it than Christmas. Whether it’s a hostess gift, stocking stuffer or you just want to hand over something special for those nearest and dearest, nothing says I love you like something homemade.
As part of our DIY gift #SundayFunday, we decided to whip up some gingerbread granola. It’s not nearly as indulgent as a box of cookies or chocolate bark, but is still packed with some of the best Christmas flavours.
This granola is our take on the recipe from Erin at Well Plated. She offers up a ton of different variations for it, so we wanted to share ours. What makes her recipe different from others out there (and there are tons) is that she includes uncooked millet. Trust us, it adds the perfect crunch.
- 1 3/4 cups old-fashioned rolled oats
- 1/4 cup uncooked millet
- 1/3 cup slivered almonds
- 1/3 cup of pecan pieces
- 1/3 cup of pumpkin seeds
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 cup melted coconut oil
- 3 tbs pure maple syrup
- 2 tbs molasses
- 1 tsp pure vanilla extract
- 1/4 cup chopped candied ginger
- 1/3 cup dried cranberries
- Preheat the oven to 350F and line a large baking sheet with parchment paper.
- Grab a large bowl and combine the oats, millet, nuts, salt, cinnamon, ginger, and cloves. Then, add coconut oil, maple syrup, molasses, and stir until all the ingredients are mixed together.
- Spread the granola evenly onto the baking sheet and bake for 30 minutes.
- Remove the granola from the oven and let it cool. It may still look and feel a bit moist but don’t forget that as it cools it will get crispier.
- Add the granola to a large mixing bowl and add the ginger and cranberries, stirring until they’re combined.
- Add the granola to small jars for gifting. Don’t forget to add a tag and some ribbon
You’ll want to sip on a cocktail while you bake, and we’ve got just the thing: eggnog, featuring our DIY spiced rum. Grab the recipe here.