Paleo gingerbread granola with hazelnuts and coconut chips

Paleo gingerbread granola without grains, made with hazelnuts, almonds, pumpkin seeds and coconut chips, sweetened with maple syrup and dates. A breakfast for Advent, 313 kcal per 50 g.

At a glance

• Serves 10
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 313 kcal per serving
• Protein: 7 g
• Fat: 26 g
• Carbs: 10 g

Ingredients

• 150g hazelnuts
• 100g almonds
• 50g pumpkin seeds
• 60g coconut chips
• 2 tbsp linseed
• 40g coconut oil
• 60g maple syrup
• 60g dates
• 2 tsp gingerbread spice
• 1 tbsp cocoa powder
• 1 pinch of salt

Method

You’ll need: oven · baking tray · chopping board · knife

1. Preheat the oven to 150 °C (130 °C fan) and line a baking tray with baking paper.
2. Roughly chop the hazelnuts and almonds and mix them with the pumpkin seeds, coconut chips, linseed, gingerbread spice, cocoa powder and salt.
3. Melt the coconut oil, stir it together with the maple syrup and mix it thoroughly into the nuts.
4. Spread the mixture out on the tray and bake at 150 °C for 25 minutes. Stir once after 12 minutes.
5. Leave the granola to cool on the tray. Finely chop the dates and mix them in.
6. Transfer the gingerbread granola to a jar with a lid and serve 50 g per portion.

Good to know

This granola does without oats. Nuts, seeds and coconut chips roast in the oven with gingerbread spice and a little cocoa, and the dates only go in afterwards. A jar of it lasts into the new year.

Swaps

Hazelnuts → pecans or walnuts. Maple syrup → honey (not vegan). Coconut oil → ghee (contains milk; not vegan). Dates → dried apricots.

Cooking tips

Stir the granola once halfway through baking and let it cool on the tray – that's when it turns crunchy.

Storage

Keeps for 4 weeks in a tightly sealed jar.

Allergens

Contains hazelnuts and almonds; no gluten, milk or egg. Small children can choke on pieces of nut; suitable in pregnancy.

Dairy-free recipes