Because I’m kinda getting into Christmas more than usual this year, and wanted to find a way to extend the gingerbread man into a legitimate breakfast option.
You know what’s funny? I used to HATE gingerbread men as a kid. Absolutely hated them. I think it was because I was always given ones that had cinnamon as well as ginger in them, and cinnamon just makes me sick. So for the longest time I’ve gone without. Until last year; I gave this recipe a crack and just didn’t put cinnamon in (duh). Now, these gingerbread gentlemen are year-round favourites in our house!
I’ve made a few batches leading up to Christmas this year, too, and added dried cranberries in the last batch, which made them even better )didn’t actually think that was possible), so I based this granola recipe on that successful and quickly devoured batch…
Ingredients (makes 4 serves):
– 2 cups rolled oats
– 1-2 tsp ground ginger (depending on how strong you want it)
– 1 tsp brown sugar
– 2 tbsp nuts or seeds of choice
– 3 tbsp maple syrup
– 2 tbsp vegetable oil
– 1 tsp vanilla extract
– small handful dried cranberries
1. Preheat the oven to 170°C and line a baking tray with paper.
2. Combine 1½ cups of the oats, the ground ginger, brown sugar and your nuts or seeds in a large mixing bowl, and set aside.
3. In a smaller bowl, combine the maple syrup, oil and vanilla; pour that into the oat mixture and stir through to coat the oats well.
4. Pour the oats onto the oven tray and bake for 15 – 20 minutes (depending on how crunchy you want them), checking every 5 minutes or so to toss the oats around, ensuring they bake evenly.
5. Let them cool on the tray, then mix in the rest of the oats and the cranberries, and enjoy! If you have a lovely friend like I do, you may even get a cutie pie gingerbread man to thrown in with your breakfast 😉