This muesli is actually a gingerbread muesli but it makes the kitchen smell Christmassy when you have it in the oven.
I usually only eat raw muesli as I prefer that but when I was at my elder daughter’s recently she was making this muesli and it smelt delicious. I had the opportunity to taste it too and since then I have made it several times at home.
- 4 cups old-fashioned rolled oats
- 1 1/2 cups raw pecans and/or walnuts
- 1 teaspoon fine-grain sea salt (I used 1/2 teaspoon)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 cup melted coconut oil (or olive oil)
- 1/3 cup real maple syrup
- 1/4 cup molasses (I omitted the molasses/treacle and it still tastes delicious)
- 3/4 teaspoon vanilla
- 1/2 cup coconut flakes (I used about 3/4 cup of coconut flakes)
- 1/3 cup chopped dried cranberries ( I used about 3/4 cup of cranberries)
- 1/3 cup chopped candied ginger
- Preheat the oven to 350 degrees Fahrenheit and line a half-sheet pan with parchment paper. In a large mixing bowl, combine the oats, nuts, salt, cinnamon and ground ginger. Stir thoroughly to combine.
- Stir in the oil, maple syrup, molasses and vanilla. ( I didn’t use molasses)
- Turn the granola out onto your prepared pan and use a large spoon to spread it in an even layer. Bake for 20 minutes, then remove from the oven and top with coconut flakes. Mix in the coconut and stir up the mixture to make sure the granola cooks evenly. Return the pan to the oven for 10 more minutes.
- In the meantime, roughly chop the dried cranberries and candied ginger. After 10 minutes is up, remove the pan from the oven and add the chopped cranberries and ginger. Stir to combine.
- Let the granola cool before enjoying. The granola will continue cooking just a bit in the cooling process, so if it seems a little wet at first, don’t worry.
- Store the granola in an airtight container. It should stay fresh for 1 to 2 weeks. Store in the refrigerator for longer shelf life.