At this time of the year, all we can think of are those delicious Christmas cakes and Christmas puddings filled with juicy dried fruit in varying ombre reds. So we combined our favorite cake of the season, with our favorite meal of the day (breakfast!) and came up with a Christmas Fruitcake Breakfast Granola. It’s flexible enough for you to swap or add your favourite dried fruit. To bring out the flavours of the season, we even made our own orange peel (so easy - just peel and pop it in the oven until in curls), and included whole mini figs (yum), and raisins. As a special edition, we’ve also made a healthier and yummier version of the classic maraschino cherries! Yes, Maraschino cherries to garnish your breakfast bowl!
Enjoy this delicious bowl of goodness, with the warm hints of seasonal spices, like cinnamon and nutmeg to begin the day. After all, ’tis the season to be jolly. :)
- 3 cups oats
- 1.5 cups halved pecans
- ½ cup coconut flakes
- Almost ¾ tsp cinnamon powder
- Large pinch nutmeg
- Small pinch ground cloves
- 1 tsp salt
- ½ cup maple syrup
- ¼ cup coconut oil
- ½ tsp vanilla extract
- 1 tsp jaggery powder
- 1 cup of dried orange peel, cranberries, halved mini figs, raisins
- A maraschino cherry or two to garnish
- Preheat the oven to 150°C. Line a deep baking dish/tray, and let the paper come up the sides, so it’s easy to stir the granola while baking.
- Mix together the dry ingredients (oats, salt, cinnamon powder, nutmeg, cloves, pecans, coconut flakes and jaggery powder) in a large bowl.
- Add the vanilla extract, coconut oil and the maple syrup. Mix together well.
- Spread in an even layer on the baking dish/tray. Place on the middle rack in the oven.
- After 20 minutes, give it a good stir.
- Check the granola after 30 minutes. It may take up to 45 minutes to toast to a beautiful golden brown.
- Once it’s done, take it out of the oven and let it cool slightly. Mix in the dried fruit.
- Allow to cool completely and store in an airtight container.