Name: Apple, cardamom & stem ginger granola
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Makes 1 large jar (10 servings)
Ingredients: 100g mixed nuts (we used whole hazelnuts, pistachios, almonds and pecans); 15 cardamom pods or ½ tsp ground cardamom; 50ml vegetable oil; 100ml maple syrup; 75ml honey; 3 balls of stem ginger chopped, plus 2 tbsp syrup; 2 tsp vanilla extract; 300g rolled oats; 50g mixed seeds (we used sunflower, pumpkin and linseed); 1 tsp cinnamon; 50g soft dried apple rings roughly chopped; 50g raisins or dried cranberries

Apple, cardamom & stem ginger granola

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

40 min total 10 min prep 30 min cook Makes 1 large jar (10 servings) 356 cal

Instructions

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1 Heat 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.
2 Mix 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.
3 Tip 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.