SPICED GINGER CINNAMON OAT GRANOLA WITH WALNUTS

SPICED GINGER CINNAMON OAT GRANOLA WITH WALNUTS

Spiced Ginger Cinnamon Oat Granola With Walnuts captures the essence of festive mornings with its spiced aroma, crunchy texture and nourishing ingredients. This recipe combines hearty rolled oats, chopped walnuts and a warming blend of ground ginger and cinnamon, all brought together with rich molasses. This granola is ideal for sprinkling over yoghurt, serving with warm milk or enjoying by the handful as a healthy snack. It is made with its festive spice blend, which brings warmth to winter mornings and offers a wholesome alternative to processed cereals. Each serving is packed with fibre, healthy fats and seasonal flavour, making it a perfect treat during the holiday season or whenever you need a comforting start, whether you’re prepping ahead for busy days or crafting homemade edible gifts. Spiced Ginger Cinnamon Oat Granola With Walnuts is a delicious and nostalgic choice.

RECIPE CATEGORY

Breakfast

SERVING SIZE

1

CUISINE

British

PREPARATION/TECHNIQUES

Bake, Prepared in Advance

OCCASION/HOLIDAY

Christmas, Winter, Christmas Eve, Mother’s Day, Potluck, New Year’s Day, Halloween

SPECIAL CONSIDERATION/DIETARY CONCERNS

Vegetarian, Healthy, High Fibre, Low Sodium, Quick & Easy

DISH TYPE

Snack

INGREDIENTS

The preparation of  Spiced Ginger Cinnamon Oat Granola With Walnuts involves the following ingredients:

• 30 grams | 1.06 ounces | ¼ cup rolled oats
• 7 grams | 0.25 ounces | 1 teaspoon molasses
• 5 grams | 0.02 ounces | ¼ teaspoon ground ginger
• 6 grams | 0.02 ounces | ¼ teaspoon ground cinnamon
• 10 grams | 0.35 ounces | 2 tablespoons chopped walnuts

FULL NUTRITIONAL INFORMATION

• Calories: 216 kilocalories
• Total Fat: 6.1 grams
• Saturated Fat: 0.6 grams
• Carbohydrates: 34.8 grams
• Fibre: 3.3 grams
• Sugar: 12.7 grams
• Protein: 4.4 grams
• Sodium: 3 milligrams
• Calcium: 21 milligrams
• Iron: 1.1 milligrams
• Potassium: 145 milligrams

PREPARATION

• Preheat The Oven: Set the oven to 160 degrees Celsius. Line a small baking tray with parchment paper.
• Mix Dry Ingredients: In a bowl, combine the rolled oats, chopped walnuts, ground ginger and cinnamon. Stir well to ensure the spices are evenly distributed.
• Incorporate Molasses: Drizzle the molasses over the dry mixture and stir thoroughly to coat all the oats and nuts evenly. The mixture will be sticky but manageable.
• Spread On Tray: Spread the granola evenly onto the prepared baking tray in a single layer to allow even baking and maximum crispness.
• Bake Until Golden: Place the tray in the oven and bake for 18 to 20 minutes, stirring once halfway through to prevent clumping or burning.
• Cool Before Storing: Allow the granola to cool completely before storing. It will firm up as it cools, forming a crisp texture perfect for storage and snacking.

PREPARATION TIME

5 minutes

COOKING TIME

18 minutes

TIPS

These tips can help you make a better Spiced Ginger Cinnamon Oat Granola With Walnuts:

• Even Distribution: Chop the walnuts into small pieces to ensure even distribution and a consistent texture throughout the mix.
• Avoid Uneven Browning: Stir the granola halfway through baking to avoid uneven browning.
• Prevent Sticking: Line the baking tray thoroughly to prevent the sticky molasses from adhering and to make clean-up easier.

VARIATIONS

• Gluten-Free Version: Use certified gluten-free oats for those with gluten sensitivity.
• Vegan Alternative: Already suitable for vegans, as molasses is plant-based.
• Nut-Free Option: Replace walnuts with sunflower or pumpkin seeds for a safe and still crunchy version.
• Spiced Blend: Add a pinch of cloves or nutmeg for added depth and complexity of flavour.
• Fruit Boost: Add dried cranberries or sultanas after baking for an extra sweet and chewy treat.

PREPPING AND STORAGE

• Storage Tips: Store cooled granola in an airtight glass jar or container at room temperature for up to 7 days. Store it in a cool and dry place to maintain its crisp texture.
• Refrigeration: If you live in a humid climate, refrigerating in an airtight container may help retain crunch. Use within 10 days for the best texture and flavour.
• Freezing: Granola can be frozen in sealed freezer bags or containers for up to 1 month. Thaw fully at room temperature before serving to restore texture.
• Batch Cooking: Double or triple the recipe to create larger batches that can be used throughout the week. Portion into snack bags or jars for convenient and grab-and-go options.