If I had a genie right now, I’d wish for peace, Nutella, Chris Hemsworth, and for exams to be over so that I could enjoy the Christmas build up without academic interruption.
Sadly, I don’t have a genie. Or much time to be writing blog posts about food when I should really be studying feminist legal thought. Oops.
What I do have however, is a tasty new granola recipe that’s perfect for December. A toasty, filling breakfast that should give you the sustained energy to tackle whatever crap may come your way today. Say hello to Christmas Spiced Granola.
Crunchy, toasty, spicy, sweet, satisfying. Just a selection of words to describe
the author this granola. It has all the glorious cinnamon sweetness of any good Christmas recipe, married with zesty orange, toasty coconut and chunks of sweet dried fruit. It’s hard not to like this granola, and when topped with milk or sprinkled generously over yoghurt or fruit, it’s a damn near perfect (and surprisingly healthy) Winter breakfast.
This Christmas spiced granola should also take no longer than 30 minutes for you prepare a whole batch, sorting out your mornings for the week! It’s as easy as mixing a bunch of things together and waiting for the oven to work its magic.
You’ll need to first preheat your oven – 180 degrees for conventional ovens or 160 degrees for fan ovens – and look out two medium roasting tins/baking trays.
Pour a whole load of oats, nuts, coconut, syrup, treacle, oil, spices and a pinch of salt into a big bowl. (Printable and screen-shottable recipe below for actual measurements, of course!)
Mix the ingredients together well until all combined and coated.
Tip the mixture into the baking tins.
Bake for 20 minutes in the preheated oven, giving everything a good stir after the first 10 minutes. This just helps everything toast and crisp up evenly.
Once baked, scatter some dried fruit into the tins of granola (I love to use dates or cranberries here) and allow everything to cool.
Scoop the granola into airtight jars or containers, it will keep inside these for up to 3 weeks.
Serve with milk, yoghurt and fruit, sprinkled over ice cream, or just scoff it by hand. The latter may get you some funny looks in the office though, just saying.
This Christmas spiced granola is so handy to have for when you need a breakfast more filling (but still festive) than a mince pie or that gingerbread latte and almond croissant you keep saying you’ll stop buying. I hope you get a chance to make and enjoy a batch this December, or in January when you start some ridiculous “detox” rubbish that requires eating rabbit and hamster food for every meal. Either way, enjoy and keep yourselves warm!
Crunchy goodness-filled Christmas Spiced Granola; crammed with chunks of fruit, nuts and sweet toasty Christmas flavours.
- 300g porridge oats
- 100g chopped nuts (I use pecans, but you can use any kind or a mix of nuts and seeds)
- 70g shredded/desiccated coconut
- 3 tbsp honey, maple syrup or golden syrup
- 2 tbsp black treacle
- 1-2 tbsp vegetable, olive or coconut oil (use more if you like a crunchy granola)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1 tsp mixed spice
- 1/2 tsp salt
- Zest of one orange (or just a splash of orange juice if you don't have the whole fruit!)
- 100g dried fruit (I use dates, but cranberries, raisins or currants would be Christmassy too!)
- Preheat your oven - 180 degrees for conventional ovens or 160 degrees for fan ovens - and look out two medium roasting tins/baking trays.
- Place all ingredients except the dried fruit in a large bowl.
- Mix the ingredients together well until all combined and coated.
- Tip the mixture into the baking tins.
- Bake for 20 minutes in the preheated oven, giving everything a good stir after the first 10 minutes.
- Once baked, scatter the dried fruit into the tins of granola and allow everything to cool.
- Scoop the granola into airtight jars or containers, it will keep inside these for up to 3 weeks.
- Serve with milk, yoghurt and fruit, sprinkled over ice cream, or just scoff it by hand.