Fuel For Surfers-Sticky Ginger and Maple Granola

Recipe for Sticky Ginger & Maple Granola from Busylittlefoodie’s Grace Brady!

IMG_5175re1When me and my little sister were younger, we used to bake a lot. We came out with some pretty great chocolate cakes, scones and even some flapjacks but we could never quite master the granola front. Thing is, we had the basic ingredients but we would always get bored waiting for the jumbo oats to toast in the oven (which would always take over an hour) or get the quantities wrong and we would ALWAYS leave it in the oven and forget about it until the smell of burning sugar and oats permeated the whole house. We also used to drench the jumbo oats in oil and golden syrup and then wonder why it burned or took ages. I’ve grown up quite a bit since then and I’ve also mastered the quantities and baking time conundrum while adding a bit of adult taste buds to the mix.

This recipe, one of many variations I have up my sleeve combines regular oats, maple syrup, ginger, dried berries and coconut oil for a light, crunchy and quick to bake granola mix that is just yum! Have it with yogurt or milk for breakfast, sprinkle it on top of ice cream or fruit or just do what I do and eat it out of the jar! Either way, once you’ve made it, get used to it becoming a household staple. Not only is it easy to make but with healthy fats, seeds and fibre, it’s a great and tasty choice for a healthy breakfast or snack. Enjoy!

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Ingredients:
500 g regular oats (if you gluten intolerant millet or quinoa flakes are the business as a replacement here)
200 g mixed sesame and pumpkin seeds
150 g desiccated coconut
2 tsp ground cinnamon
2 tsp ground ginger
1 big pinch sea salt
250 g coconut oil
8 tablespoons maple syrup (or more if your heart desires)
1 tsp vanilla essence
150 g mixed berries (ones with cranberries are great-I got mine in Lidl)
Optional:
3/4 tablespoons cacao nibs
1 tablespoon chia seeds
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Method:
Preheat the oven to 190 C. Measure out the dry ingredients in a large bowl and mix evenly. In a pot on a low heat, add the coconut oil and maple syrup and stir through until completely melted. Remove from the heat and add the vanilla essence, then pour over the dry ingredients. Mix through completely so that all the oat mix is covered in the oil. Spread out onto a large baking tray and place in the oven for 20 minutes. After 20 mins, give a quick stir to make sure everything gets baked evenly, add the berries and place back into the oven for another 10-15 minutes. Once golden brown, remove from the oven and allow to cool. After about 10 minutes, give it a quick stir or you’ll end up with one giant granola bar. Once it’s completely cool, add optional extras, then place in an airtight container like a glass jar or takeaway tub/lunch box. Easy!

 

Grace Brady
I’m Grace, the writer, photographer and foodie behind busylittlefoodie. I’m a food blogger, forager, food grower,farmer’s market lover, loose leaf tea obsessive who loves to surf, travel, be snap happy and love dearly.

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