Gingerbread Spiced Fig Granola

Gingerbread Spice and Fig Granola

I’ve been making homemade granola since 2008, and it has changed my breakfast game forever. After my very first batch, I had an inkling that chopping almonds and stirring warmed honey through rolled oats would become a part of my regular routine. Here we are ten years later, I can’t even remember the last time I purchased cereal or granola at the supermarket! Granola is still one of my favourite things both to cook, and to eat for breakfast. Plus, it always makes my kitchen smell amazing. 

One of the reasons I love making things from scratch is having total control over the ingredients going in. There are absolutely no preservatives or nasties in sight. It can also be adapted for any allergies or nutritional requirements. I get almost all of the ingredients from the bulk section of my local supermarket. This not only helps to keep the cost of ingredients down, but also reduces plastic packaging waste. 

I also think that Homemade Granola would make a wonderful edible Christmas present. This version is inspired by the flavours of gingerbread and I just love how it came out. The combination of spices and the addition of golden syrup give it a lovely warm, festive flavour. The dried figs and cranberries add a little sweetness and are a lovely textural contrast.

I’ve been enjoying it for breakfast this week with almond milk and raspberries. It would also be delicious with any kind of yoghurt (coconut yoghurt is definitely my favourite). Or it would make a lovely crunchy topping for a smoothie bowl. And if you’re feeling a little extra, some chopped white or dark chocolate stirred through would be delicious too.

Gingerbread Spice and Fig Granola

This recipe is so fantastic for tinkering with – it’s very forgiving and you can’t really go wrong. Use your favourite nuts and seeds, or whatever you have on hand. I’ve loved including raw buckwheat in my last few batches – it goes super crunchy in the oven. But if you can’t find it, feel free add an equal amount of something else that you love instead.

If you were giving this homemade granola as a gift, you could make it according to the recipe below and package in a jar or cellophane bag. Or you could even turn it into a DIY project. Add the dry ingredients like oats, nuts, seeds, coconut and spices layered into a jar. Keep the dried fruit separate, packed into another little jar or cello bag. Include a handwritten note giving instructions to stir in the warmed wet ingredients, bake and add the dried fruit when cool. Very thoughtful and cute!

Related Post: Papaya Boats with Grain Free Granola

Gingerbread Spiced Fig Granola

A delicious festive version of Homemade Granola with warm spices, figs and cranberries. It also makes a perfect homemade Christmas gift!

Course Breakfast
Keyword Breakfast, Christmas
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

  • 3 cups rolled oats
  • 1/2 cup sunflower seeds
  • 1/2 cup pepitas
  • 1/2 cup raw buckwheat (buckinis)
  • 1/2 cup coconut flakes
  • 2/3 cup raw hazelnuts
  • 1 cup raw almonds
  • 2 teaspoons cinnamon
  • 4 teaspoons ground ginger
  • 1/4 teaspoon nutmeg
  • 1/2 cup honey (or rice malt syrup)
  • 1/2 cup golden syrup
  • 1/2 cup olive oil
  • 1 teaspoon vanilla extract
  • 8 dried figs, roughly chopped
  • 3/4 cup dried cranberries or raisins (whatever you prefer)
  • Yoghurt or almond milk and your favourite fruits, to serve

Instructions

  1. Preheat the oven to 180°C (350°F) and line a large baking tray (or 2 small ones) with non-stick baking paper.
  2. Place the oats, sunflower seeds, pepitas, buckwheat, coconut, hazelnuts, almonds, cinnamon, ginger and nutmeg into a large bowl and stir to combine.
  3. Place the honey, golden syrup, olive oil and vanilla into a small saucepan, and heat on a medium heat on the stove until just before boiling.
  4. Pour the liquid ingredients over the dry ingredients and mix well to coat completely. Transfer the mixture to the prepared baking trays and spread evenly.
  5. Bake for around 25 minutes, making sure to turn the tray and give it a stir at about the halfway mark to ensure the granola is cooked evenly.
  6. When nice and golden, remove from the oven and set aside to cool for 10 minutes, then stir well to break up the clusters. When cool, stir in the chopped figs and cranberries and store in an air-tight container.

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