When I need a quick crunchy sweet food, I make stovetop granola. I use whatever nuts, seeds and grains I have, a bit of coconut oil, sweetener and salt and then the most important thing: spices! As I was planning some Christmas recipes today I thought a quick stovetop gingerbread granola would be a lovely way to start the Christmas treats season. So here it is ♥
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Gingerbread spice mix
I used store bought gingerbread spice mix for this but you can also use pumpkin spice mix or make a spice mix of your own! These are my favorite cozy granola spices:
◊ Ceylon cinnamon
◊ ground cardamom
◊ ground ginger
◊ ground cloves
Stovetop granola vs Oven baked granola
This recipe is for a small batch; it will probably last a day or two at our house when 4 people are eating it with milk (oat milk is our fav), on top of oatmeal like I did today, with yogurt or just straight from the jar.
What is best about this recipe is that it is much quicker to make than oven baked granola. But I must admit the crunch is note quite the same. So if you prefer a more crunchy granola with more sweetener, I have a recipe for you:
To make crunchy oat cookie granola more suitable for the season, just add gingerbread spice mix 🙂
One tip for a yummy quick dessert: my daughter mixed about 4 tbsp of granola with 1-2 tbsp of almond butter. It tasted like gingerbread cookie dough!
You might want to try it too 😉
- ½ cup gluten-free rolled oats
- ⅓ cup almond flakes (or chopped almonds) / or any seeds and nuts
- ¼ cup buckwheat groats / or more rolled oats / nuts or seeds
- ¼ cup pecans / or any nuts
- 1,5 tbsp coconut oil
- 2 tbsp maple syrup
- 1,5 tsp gingerbread spice
- ½ tsp ground cardamom
- ¼ tsp salt
- 1 tsp - 1 tbsp coconut sugar
- Chop pecans and almonds (unless you're using almond flakes). Mix all dry ingredients.
- Warm oil in a pan. Add spices and maple syrup and warm in low heat until the mixture starts to bubble a bit, a minute or two.
- Add all dry ingredients to the pan and stir so they all are coated in the oil + spice + maple mix.
- Turn up the heat (medium-high) and stir every now and then for about 5 minutes or until the nuts and flakes are dry and crispy.
- Remove from heat and put the granola into a bowl or a jar.
- Taste and add coconut sugar to taste. I used 2 tsp this time, but if I want a low sugar version I omit the sugar.
- Enjoy on top of oatmeal, smoothies, yogurt, or with milk. Or make a yummy dessert by combining granola with nut butter 🙂
You can use whatever flakes, nuts and seeds you want to! I love the mix I have here, but I also frequently use sunflower seeds, cashews and walnuts.
Serving suggestion: on top of creamy oatmeal cooked in thick oat milk (such as Kaslink AITO). Add 1 tbsp of coconut butter to the oatmeal to make it very creamy. Toppings: stovetop gingerbread granola, date-nut butter caramel (recipe here), berries and fruits.