Gift this granola at Christmas for a thoughtful present. Packed with dried fruit, nuts and stem ginger, it will keep in an airtight container for up to a month
Prep:10 mins
Makes 1 large jar (10 servings)
100g mixed nuts (we used whole hazelnuts, pistachios, almonds and pecans)15 cardamom pods, or ½ tsp ground cardamom50ml vegetable oil100ml maple syrup75ml honey3 balls of stem ginger, chopped, plus 2 tbsp syrup2 tsp vanilla extract300g rolled oats50g mixed seeds (we used sunflower, pumpkin and linseed)1 tsp cinnamon50g soft dried apple rings, roughly chopped50g raisins or dried cranberries
STEP 1Heat the oven to 160C/140C fan/gas 3 and line a large baking tray with baking parchment. Roughly chop the nuts, leaving plenty of chunky pieces. Crack open the cardamom pods and lightly grind the seeds using a pestle and mortar to release their aroma.STEP 2Mix the oil, maple syrup, honey, ginger syrup and vanilla in a large bowl. Add the chopped stem ginger, oats, seeds, cinnamon, chopped nuts, cardamom and ½ tsp sea salt. Mix everything together until well coated in the syrup mixture.STEP 3Tip onto the baking tray and spread out evenly. Bake for 20 mins, then stir and return to the oven for a further 10 mins. For chunky granola, leave to cool without stirring, then break up into pieces. If you prefer a finer texture, stir from time to time as the granola cools. Mix in the dried fruit. Will keep in an airtight container for up to a month.
