This is a quick nut free non clumping granola. I tried to reduce the amount of oil, so it’s more roasted oats than clumpy chunks, but to me that means a little bit healthier and no one is fighting over the biggest clumps to pick out. It also sprinkles brilliantly over yoghurt or as a cereal with milk. Good fruit partners are bananas and blueberries. I may have sprinkled it over ice cream too.
I love fresh ginger, but haven’t been a fan of stem or crystallized ginger in the past and usually leave it out of recipes. But not wanting to be stuck in my flavour ways I thought I’d give it another go. I now admit the error of my ways – it is truly the added magic that gives a wonderful twang of flavour. I shall never leave it out of a recipe again. However – I do believe it’s all about subtlety and in this recipe do make sure it is finely diced so you don’t find big chunks of it.
This makes a large kilner jar full – it keeps for a good few days.
Red Berry & Ginger Roasted Oats
- 300g oats
- 100g sunflower seeds
- 100g pumpkin seeds
- 100g sesame seeds
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 130ml Maple syrup
- 70ml olive oil
- 1 teaspoon vanilla extract
- 200g dried cranberries
- 100g goji berries
- 50 crystallized ginger finely chopped
Mix the oats, seeds and spices in a bowl. In another bowl mix the maple syrup, vanilla and olive oil and mix well. Add this to the oat mixture and mix well to ensure the oats are well coated.
Spread out onto two baking sheets (lined with greaseproof paper). Bake at 160c/320f/Gas 3 for 20 minutes. Then give it a stir and cook for a further 20 minutes. The oats should be looking nicely golden.
Remove from the oven and then mix in the berries and ginger. Leave to cool.