Christmas Spice Granola! Oats, almonds, cashews, cranberries and dried apricots flavored with cinnamon, ginger and cloves. Great homemade gift or a special holiday treat!
This granola beats anything you can buy in the store. It’s not a lot of fuss either, so making a weekly batch has become routine in our home.
Sometimes I leave the granola plain, and other times I add maple syrup and nuts. This holiday season, I made it with cinnamon, ginger, and cloves for a subtle spice flavor.
This granola won’t hit you over the head with sweetness. You can start your morning off right or happily nibble for a late night snack, all without fear of a sugar rush.
The spice flavor is gentle too – just enough to give it some holiday cheer. I like this mild rendition, but feel free to increase the spices if you like.
Dried cranberries and apricots provide the perfect tart counterpoint to the sweet oats and give the granola a healthy boost. Finally, I add just a touch of salt, just enough to be addicting.
This muesli really makes a great gift for the holidays. Pack it in a mason jar and tie it with a bow! And if you have guests staying the night, this muesli is a special treat to look forward to in the morning.
Christmas Spice Granola
ingredients
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1/2 cup maple syrup
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1/3 cup coconut oil
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1 tablespoon vanilla extract
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1 teaspoon ground cinnamon
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1 teaspoon ground ginger
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1/2 teaspoon salt
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1/4 teaspoon ground cloves
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5 cups old-fashioned rolled oats (not instant; use gluten-free rolled oats if needed)
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2/3 cup flaxseed
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2/3 cup pumpkin seeds
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1/2 cup whole almonds
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1/2 cup cashews
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1/3 cup chia seeds
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1/2 cup dried cranberries
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1/2 cup diced dried apricots
method
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Preheat the oven to 350F:
Line a rimmed baking sheet with a piece of parchment paper about 1 inch larger than the baking sheet all the way around.
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Make the syrup:
In a saucepan over medium-high heat, stir together maple syrup, coconut oil, vanilla, cinnamon, ginger, salt, and cloves. Cook, stirring occasionally, for 2 minutes, or until the syrup is warm and runny and the salt dissolves.
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Mix the granola:
In a large bowl, mix together the oats, flaxseeds, pumpkin seeds, almonds, cashews, and chia seeds. Pour the warm syrup over the nuts and grains. Stir to thoroughly coat them. Spread evenly on the baking sheet.
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Bake the granola:
Bake for 15 minutes, then remove the pan from the oven. Grab the corners of the parchment paper and pull them towards the center to pile the cereal into a pile. Stir with a large spoon and spread the granola back into one layer.
5 minutes back in the oven. Remove the granola and pile it back in the middle. If it still looks pale in spots, stir it again, spread it out again, and put the pan back in the oven to toast for another 3 or 4 minutes. (Total baking time is 20 to 25 minutes.) Let cool completely on the baking sheet.
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Add fruit and save the granola:
Scatter the cranberries and apricots over the cooled muesli and stir. Place the granola in an airtight jar or can and store at room temperature for several weeks.
