Okay, you might not be able to call this granola with speculaas and white chocolate a healthy, balanced breakfast. Because with those pieces of speculaas and white chocolate, your breakfast suddenly becomes one guilty pleasure. Yet there is little to really feel guilty about it: you are full of it for a long time and with such a festive breakfast behind you, you can take on the whole world. Nice for the days around Sinterklaas.
For a large pot of granola:
- 225 grams of oatmeal flakes
- 200 grams of mixed nuts (eg almonds and pecans), roughly chopped or whole
- 70 grams of pumpkin seeds
- 40 grams of linseed
- 2 tablespoons of light brown caster sugar
- 120 ml maple syrup, honey or other sweetener
- 1 tablespoon of cinnamon
- 1 tablespoon of sunflower oil
- 1 teaspoon of vanilla extract
- Dash of Amaretto
- 7 gingerbread cookies
- 100 grams of white chocolate
- Fresh orange, cut into pieces
- Yogurt, milk or rice porridge
You can of course make granola with speculaas by adding a pinch of gingerbread spices to your granola recipe. But we were looking forward to crunchy pieces of speculaas in our granola. And while we’re at it, then also white chocolate (feel free to replace it with milk or pure). A splash of Amaretto is optional, but adds a hint of macaroons to your homemade granola. And it also goes well with speculaas.
Granola with speculaas and white chocolate
Preheat the oven to 180 degrees.
In a large bowl, mix the oatmeal with the nuts, linseed, sugar and cinnamon. So much for the dry ingredients.
Add the vanilla extract, sunflower oil and maple syrup (or honey). Pour in a splash of the Amaretto and mix well.
Spread the granola on a baking tray covered with parchment paper. Bake in the oven for 7 minutes, toss well, then bake for another 7 minutes, until the granola is golden brown and fragrant. Let it cool down while.
Chop the white chocolate and do the same with the speculaas. Spoon the speculaas and white chocolate through the cooled granola and finish with some coarse sea salt.
Keep the granola with speculaas and white chocolate in a large airtight jar on your counter and eat it for breakfast with yogurt, rice porridge or as a crunchy topping on your overnight oats.
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