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I love making recipes that combine two delicious foods and this homemade Christmas Stollen granola does just that.
For me, Christmas food is all about the delicious spices that I seem to forget about for the rest of the year. This crunchy and flavoursome Stollen granola uses cinnamon, ginger and all spice, which will get you into the Christmas mood when you smell it baking. Plus it’s super easy to make, compared to a yeasted dough to make a real Stollen! You could even whip up a batch to enjoy on Christmas morning.
Homemade Christmas Stollen Granola Recipe
Serves; 1 medium Kilner jar
less than 1 of your 5-a-day
- 1 cup rolled oats
- 1 cup buckwheat groats*
- ¼ cup almond butter
- 2-3 tbsp rice malt syrup* (see notes below)
- 3 tbsp dried fruit (e.g., raisins, mixed peel)
- 3 tbsp blanched flaked almonds
- 1 tsp all spice
- 1 tsp ground ginger
- 1 tsp cinnamon
- Pinch of salt (if your almond butter doesn’t contain any)
- Pre-heat the oven to 180°C.
- In a large bowl, mix the oats, buckwheat, spices and salt.
- Add in the sweetener and almond butter, then mix well until there are no clumps.
- Spread the mixture evenly across a baking tray and cook for 7 minutes.
- Carefully remove the granola from the oven, stir it around and spread it back out on the tray.
- Cook for an additional 5-7 minutes until browned.
- Leave the granola to cool, then add the dried fruit and almonds.
- Store in an air tight container.
A few notes on the Stollen Christmas Granola recipe
I decided to use rice malt syrup for this homemade vegan granola because it tastes a bit like honey crossed with golden syrup, which is yummy. If you don’t have any at home you could use another liquid sweetener such as honey, maple syrup, or carob syrup, or if you wanted a ‘darker’ taste you could use date syrup.
If you want it to taste even more like stollen then use mixed peel* (e.g., lemon and orange); I decided not to because I’m not a huge fan of it.
I also decided not to roast the almonds because I think that blanched almonds taste like marzipan if you eat them straight from the packet (and stollen has marzipan in). You can roast them if you would rather, and if you can’t find any blanched flaked almonds then you could use a few drops of almond essence instead.
The granola came out satisfyingly crunchy due to the buckwheat groats, but if you want it extra crunchy you could try this trick for great homemade granola.
I think that this kind of granola is best sprinkled on smoothie bowls, oatmeal, even a salad, rather than something to eat by the bowl full. I prefer to eat granola chunks with a bowl full of milk rather than this kind, which is more little separate oats and groats; does that make sense?
P.S. remember to let me know in the comments or on instagram @healthyandpsyched, if you make any of my recipes