Check out the video recipe on Instagram!
I’m back from baby land to share a really great holiday gift recipe. You can also keep it all for yourself, I’m not judging. My baby is currently 6 months old and I can’t wait to spend his first holiday season with him. He’s having a nap beside me right now but I really want to get this recipe to you on time!
This Christmas morning granola was perfected over the months postpartum. I needed calories - and quick. I was craving something nostalgic like cereal but wanted whole ingredients. This version I’m sharing with you today has a few added flares to it though. I hope you and your loved ones enjoy it as much as we do here at home!
The Ingredients
This recipe is totally adaptable. I used what I had on hand but of course you want to have a good base of oats. Sub the nuts for seeds or shredded coconut. For the wet ingredients, use coconut oil instead of avocado oil. What gives this Christmas vibes are the seasonings and the dried cranberries! Brown sugar or coconut sugar are a good substitute for white sugar if you want.
oats
ground almonds
cashews
sugar
salt
avocado oil
maple syrup
cinnamon
nutmeg
mandarin orange
dried cranberries
Mix the dry and wet ingredients together
No melting on the stove or chopping for this recipe. I designed this with the busy mom (aka me) in mind! But if you prefer, sub the avocado oil for melted coconut oil or butter. Add the seasonings and bake!
Bake and Crumble
The best part is taking the granola out of the oven and going to town breaking up all the pieces. It’s so satisfying! Add dried cranberries, break apart into the sizes you want and store in a dry container. Pack into bags to give away if you’re feeling generous.
Christmas Morning Granola
makes 6 gift bags, gluten free
Prep Time: 10 min
Bake Time: 15 min
Cooling time: 10 min
8 cups gluten free rolled oats (not quick cook oats)
2 cups ground almonds
2 cups cashews
1/2 cup sugar
1 tsp salt
1 1/3 cup maple syrup
3/4 cup avocado oil
2 tbsp vanilla
2 tsp cinnamon
1/4 tsp nutmeg
2 mandarin oranges (zest only)
1 cup dried cranberries
Preheat oven to 350C. Line two large baking trays with parchment paper. Set aside.
Combine oats, ground almonds, cashews, sugar and salt in a very large mixing bowl.
In another bowl, whisk maple syrup, avocado oil, vanilla, cinnamon, nutmeg and orange zest thoroughly. Pour over dry ingredients and immediately combine with a rubber spatula.
Divide evenly between both baking trays and spread oat mixture into one even layer.
Bake for 12-15 min or until golden brown. Do not stir during baking or after it comes out of the oven. Sprinkle over dried cranberry. Allow to cool completely, approximately 10-15 min.
Once cooled and hardened, break into bite sized pieces and store.
