The recent festive season has certainly deepened my love for cinamon, something I did not think was possible. In an attempt to extend the festivities for as long as possible I’ve been snacking on this comforting granola pretty much everyday these past few weeks. The spices add a sense of warmth to the granola, whilst the sweetness of the maple syrup makes it feel like a treat. Although cinamon, ginger and mixed spice do have some christmas connotations, I’m sure I’ll still be completely obsessed with this granola in June! Ignore the drab January weather and instead relax with a handful of this spiced granola instead…or as I do, grab the whole jar and a spoon!
One of my favourite aspects of granola is just how easy it is to make, you don’t even need to be that exact with the measurements. I often alter the ratios of oats to almonds, spice to syrup, seeds to buckwheat etc. I do find though that the extra step of heating the liquid and spices together allows them to combine much better, producing a better granola, plus it’s still super quick! An extra pan to wash up but it’s definitely worth it.
25g flaked almonds
50g pumpkin seeds
3-4Tbsp maple syrup
1tsp mixed spice
pinch of salt, optional
- Preheat a fan oven to 160 degress celsius.
- Mix all dry ingredients-oats, seeds, almonds, buckwheat, salt- in a large bowl.
- Heat the syrup, oil, vanilla, and spices in a small saucepan, stirring gently until fully combined. I find stirring with a fork can be useful to stop the spices from clumping.
- Pour the warm liquid over the dry ingredients.
- Mix until the dry ingredients a re evenly coated.
- Spread the mixture out on a lined baking tray, into a thin, even layer.
- Bake for 30-40 mintues, stirring part way through.
- Leave the granola to cool completely before transferring to an airtight container, this helps to create more clumps.
- Enjoy! If you manage not to eat it all straight away then this will granola will last several weeks.