Gingerbread Granola Recipe

the muesli with an extra crunch

By: Candy Lexa

Recipe Development & Content Editor

Candy is an ecotrophologist and manages the entire recipe section of our magazine. Her expertise and her experience means she knows exactly how to create recipes that are both tasty and healthy.

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Why trust us?

Our gingerbread-flavored granola is reason enough for you to jump out of bed in the morning. Whether you eat it in a bowl with milk, mixed into your porridge or yogurt, or sprinkled on top of a smoothie bowl – it never gets old, and it peps up every breakfast. And the best part? There’s no added sugar hiding anywhere. That turns our granola into a clear winner over the versions you find at the supermarket. Try it for yourself. Right now!

Preparation

Preheat the oven to 170° C.
Heat the Protein Cream in the microwave or a double boiler until it liquefies. Mix with the water.
Put the oatmeal and pecans into a bowl.
Fold in the protein cream until it is mixed evenly.
Spread the mixture evenly over a piece of parchment paper.
Roast in the oven for 12-15 minutes.
Mix the cranberries with the granola and set aside to cool.
Use the granola as a topping for yogurt, muesli, or smoothie bowls.
Enjoy!

Our Tip

An alternative to our Gingerbread Protein Cream is a jar of Hazelnut Protein Cream. Irresistibly chocolatey!

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