Coffee gingerbread granola

• Produce

  • 2 tsp Ginger, ground

• Breakfast Foods

  • 2 cups Rolled oats

• Condiments

  • 2 tbsp Golden syrup
  • 1/4 cup Maple syrup

• Baking & Spices

  • 1/4 tsp Sea salt flakes
  • 1 tsp Spice, mixed

• Nuts & Seeds

  • 1/2 cup Almonds
  • 1/4 cup Macadamia nuts
  • 1/2 cup Pecan nuts

• Dairy

  • 60 g Butter

• Other

  • 1 Nespresso envivo lungo extracted as a 110ml lungo

Found on cookrepublic.com

Ingredients

• 2 cups (200g) rolled oats
• ½ cup (60g) pecan nuts
• ½ cup (60g) slivered almonds
• ¼ cup (35g) crushed macadamia nuts
• 60g butter
• ¼ cup (60ml) maple syrup
• 2 tablespoons golden syrup
• 2 teaspoons ground ginger
• 1 teaspoon mixed spice
• ¼ teaspoon sea salt flakes
• 1 Nespresso Envivo Lungo extracted as a 110ml lungo

Directions

• Pre-heat oven to 150C (conventional) or 130C(fan forced). Line a rimmed 28cm x 20cm base measurement baking sheet with baking paper.
• Place oats, pecan nuts, almonds and macadamias in a large bowl.
• Place butter, maple syrup, golden syrup, ground ginger, mixed spice and salt in a small heavy bottomed saucepan. Heat on low until butter is melted. Mix well. Remove from heat.
• Add butter mixture to the dry oat mix. Add 40 ml espresso (discard the rest or use it to make a coffee based dessert sauce). Mix well.
• Spread granola mix on prepared tray evenly. Press down with a wooden spoon. Bake in pre-heated oven for approximately 35 minutes until fragrant and starting to turn golden. Remove from oven and allow to cool completely.
• When completely cool, granola can be broken up into rough clumps and bottled in glass jars with sealed lids.
• Granola will keep in a cool corner of your pantry in the lidded glass jars for up to 2 weeks.
• To serve, scoop a generous dollop of coconut yoghurt onto a plate. Top with a cup of granola. Drizzle with honey or maple syrup and enjoy.