Christmas Spiced Granola Recipe, Festive Xmas Cranberries Blog Vegan

I don’t know where this year has gone but it’s already November which means one thing from me: lots and lots of festive recipes coming your way! This Cranberry Christmas-Spiced Granola was made with colder mornings in mind so I’ve added lots of warming spices, from cinnamon to ginger, while the cloves and nutmeg give it a little extra kick.

The combination of maple syrup and date syrup offer the granola a greater depth to the sweetness, but feel free to switch these up for honey, molasses or agave nectar if that’s your preference!

This Christmas-Spiced Granola is perfectly crisp, with both a nutty crunch and a slight chew from the dried cranberries. It is made from only the most wholesome and nutritious ingredients and is a delicious way to get yourself into the festive spirit!

Christmas Spiced Granola Recipe, Festive Xmas Cranberries Blog VeganChristmas Spiced Granola Recipe, Festive Xmas Cranberries BlogChristmas Spiced Granola Recipe, Festive Xmas Cranberries Blog

Christmas-Spiced Granola Recipe (Vegan, Gluten-Free)

This recipe was developed in collaboration with Indigo Herbs, using their products.

Ingredients

Makes 3 cups granola

  • 2 1/4 cups jumbo oats
  • 1 cups mixed raw nuts, roughly chopped (I used walnuts and Brazil nuts)
  • 1/4 cup olive oil or rapeseed
  • 1/4 cup maple syrup
  • 1/4 tbsp date syrup (or extra maple)
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1 tbsp ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cardamom
  • 1/8 tsp ground cloves
  • 1/2 cup dried cranberries

Method

  1. Preheat oven to 160 C and line a baking tray with greaseproof paper.
  2. Place the oats and nuts in a large bowl.
  3. Add all remaining ingredients, except cranberries, to a saucepan and stir together over a low heat until fully combined. Pour this liquid over the dry ingredients and mix together until the oats and nuts are completely coated.
  4. Spread the mixture onto the lined baking tray and use the back of a spoon/spatula to pack it together tightly. Bake for 15 minutes.
  5. Remove from the oven and stir the mixture to ensure even baking. Sprinkle over the cranberries then return to oven for a further 5 minutes.
  6. Remove from the oven and allow to cool completely before storing in an airtight container for up to 3 weeks.

If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!

Check out my other granola recipes below:

For more festive recipes, check these out: 

And for more breakfast inspo, try these:

Christmas Spiced Granola Recipe, Festive Xmas Cranberries Blog Vegan

 

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Like all the recipes found on my blog, these are gluten-free and dairy-free. I’ve avoided using any refined sugar in this recipe or even maple syrup/honey – they are naturally sweetened with pure fruit: dates. From a nutritional perspective, the fibre in the dates slows down the release of the sugar, plus they’re high in potassium and polyphenols (antioxidants). The best kind of dates are medjool dates – big, gooey, sweet and fudgy! But if you can’t get your hands on these, any dates will do.
 
These Chocolate Protein Bombs also make the best post-workout refuel thanks to a scoop of Link Nutrition’s Chocolate Fudge Protein. I love using this protein as it is an indulgent-tasting blend of 4 different sources of plant-based protein: pea, rice, sunflower and pumpkin protein. This combination offers huge nutritional value and I love that it does not contain anything artificial!
 
I’m sure you’ll love these Chocolate Protein Bombs as much as I do! I also recommend you check out my recipe for Maca-Macadamia Energy Balls, another delicious and nourishing snack which is perfect for taking on-the-go!
 

Chocolate Protein Bombs Recipe Vegan Eli Brecher Gluten FreeChocolate Protein Bombs Recipe Vegan Eli Brecher

Chocolate Protein Bombs (Vegan, Gluten-Free, No Refined Sugar)

This recipe was developed in collaboration with Meridian Foods and Link Nutrition.

Ingredients 

Makes 15 balls

  • 1/4 cup almonds
  • 1/4 cup rolled oats
  • 1/4 cup cashew butter
  • 1/4 cup dates, pitted and soaked in hot water for 1 hour
  • 1 scoop chocolate protein powder (I used Link Nutrition)
  • 3 tbsp dark chocolate chips or cacao nibs
  • 1/4 teaspoon sea salt
  • Optional decoration: 3 tbsp melted dark chocolate

METHOD

  1. Blend the dates in a food processor until a smooth mixture forms, then add all other ingredients except chocolate chips/cacao nibs, and pulse until a fully combined.
  2. Transfer to a bowl and fold in the chocolate chips or cacao nibs with a fork.
  3. Take 1-2 tablespoons of the mixture and roll a ball in your hands. If it feels a little crumbly, use your fingers to keep pressing it together until firm. Repeat with the rest of the mixture.
  4. Lightly drizzle with melted chocolate and a pinch of sea salt.
  5. Place into the fridge to set. Store in the fridge for up to one week or the freezer for up to 3 months.

Don’t forget to tag me on Instagram @cerealandpeanutbutter if you make this recipe – I LOVE seeing your re-creations and will repost my favourites!

For more chocolatey recipes, check these out: 

Chocolate Protein Bombs Recipe Vegan Eli Brecher

Chocolate Protein Bombs Recipe Vegan Eli Brecher

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Chocolate Strawberry Banana Baked Oats, Vegan RecipeThis recipe for Chocolate, Banana & Strawberry Baked Oats is comfort food at its finest: a hearty bowl of porridge meets a decadent chocolate cake – can you think of any better way to start the day?! It’s bound to keep you full all morning, particularly when served with a handful of fresh fruit on top!

I’ve had a few requests for some more nut-free recipes so I’ve eliminated all nuts from these Chocolate, Banana & Strawberry Baked Oats! This recipe contains only 6 ingredients and is also vegan-friendly and contains no gluten/dairy/soy products, so it’s perfect for almost anyone with allergies/intolerances.

I’ve been incorporating some high quality plant-based protein powder into my diet recently as I’ve been trying to exercise a little more often (to aid with muscle recovery), and I’ve found that Link Nutrition’s Chocolate Fudge Protein works a treat in this recipe – it has a wonderfully smooth consistency and contains no artificial colours or flavours. It also offers a wide range of amino acids as it’s made from 4 different plant-based sources of protein!

Don’t worry if you don’t have any protein powder at home – you could just add a couple of spoonfuls of cacao/cocoa powder for that chocolatey twist. In fact, that’s one of the wonders of this recipe – it’s extremely adaptable, so you can switch up the fruit or seeds you use, and try out different types of milk (I’ve tried this with homemade coconut milk using creamed coconut, as well as with chocolate soya milk which was delicious!).

Chocolate Strawberry Banana Baked Oats, Vegan Recipe Gluten FreeChocolate Strawberry Banana Baked Oats, Vegan Recipe @cerealandpeanutbutter

Chocolate, Banana & Strawberry Baked Oats Recipe

Please click HERE to see the recipe on Link Nutrition’s website!

 

If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!

For more breakfast inspo, check out the recipes below:

Chocolate Strawberry Banana Baked Oats, Vegan Recipe

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Peanut Butter Sea Salt Granola RecipePeanut Butter Sea Salt Granola Recipe

There’s a reason I named my Instagram @CerealAndPeanutButter , and if you haven’t already guessed it, let me spell it out for you: there’s nothing I love more than spooning peanut butter straight out the jar or tucking into a bowl of crunchy granola. So I don’t know why it took me so many years to consider fusing the two foods together, but now I’ve been making this Peanut Butter Granola every couple of weeks for over a year – and looking back, I wonder how I survived so long without these sweet nutty clusters in my life!

This recipe makes such a lovely personalised gift idea – I love putting it in little paper bags or jars tied with a ribbon for friends and family, and it always goes down a success. In fact, it’s been so popular among family and friends that I’ve started selling it! So if you’re based in London and you’d rather order it directly from me than make it yourself at home, just drop me an email: elibrecher1@gmail.com 

I actually do the same with all my granolas, having seen the smile in brings people to receive a jar of this – Chocolate Chip Quinoa Granola, Pecan Pie GranolaAlmond Butter & Coconut GranolaNutty Cinnamon Granola and my Banana Nut Crunch Granola!

The sea salt in this recipe really brings out the flavour of these delicious baked oats. It taste incredible when sprinkled over a smoothie or on top of an Açaí Bowl. Add it to your Chocolate Mousse for another level of texture, chuck it over your Chocolate Peanut Butter Cup Milkshake, or just have it with fresh berries and a splash of almond milk!

Peanut Butter Sea Salt Granola Recipe

Peanut Butter Sea Salt Granola Recipe

Salted Peanut Butter Granola Recipe – Dairy-Free, Gluten-Free

Makes 3 cups

INGREDIENTS

  • 2 cups of jumbo oats
  • 1/2 cup smooth peanut butter
  • 6 heaped tablespoons of maple syrup or honey
  • 4 tablespoons of coconut oil
  • 2 teaspoons sea salt
  • 1/4 cup raisins
  • 1 teaspoon vanilla extract

METHOD

  1. Preheat the oven to 165 C and line a baking tray with grease-proof paper.
  2. Melt the coconut oil, peanut butter and maple syrup together on a low heat over the stove, then remove from the heat and stir in the vanilla and salt until fully combined.
  3. Place the oats in a large bowl, then pour over the liquid and mix thoroughly.
  4. Spread the granola mixture on the lined tray with a spatula/back of a spoon, and press it together so that clumps form.
  5. Bake for 15 minutes, then remove from the oven and stir to ensure even baking. Sprinkle over the raisins, press together with the back of a spoon/spatula again, and return to the oven for a further 10 minutes, then allow to cool fully before storing in an airtight container.

If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!

Check out my other granola recipes below:

Peanut Butter Sea Salt Granola

Peanut Butter Sea Salt Granola Recipe

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Nutella Fudge Recipe - vegan, paleo, gluten-free, dairy-free Eli BrecherIf you’re a Nutella-straight-from-the-jar type of person, or a fan of the chocolate-hazelnut combination in general (everyone loves Ferrero Rochers), then this recipe is for you!

Despite naming them Nutella Truffles, which admittedly sounds ultra decadent, if you’ve read my blog you won’t be surprised to hear that they’re entirely dairy-free, gluten-free and vegan, as well as free from refined sugar depending on which chocolate you use.

They’re made with only 3 ingredients, and if you’ve got chocolate moulds at home then you’re all set! Don’t worry if not – feel free to use cupcake liners, or even a plate lined with greaseproof paper.

I love storing these Nutella Truffles in the freezer to make them a bit more firm and chewy, but they’re equally delicious when stored in the fridge and will remain soft enough to literally melt in your mouth!

The chopped hazelnuts pack in another crunchy layer of texture to the rich dark chocolates – and the best part is that you can make them from scratch in less than 30 minutes! What are you waiting for?

Nutella Fudge Recipe - vegan, paleo, gluten-free, dairy-freeNutella Fudge Recipe - vegan, paleo, gluten-free, dairy-free @cerealandoeanutbutterNutella Fudge Recipe - vegan, paleo, gluten-free, dairy-free chocolate @cerealandpeanutbutter

Nutella Truffles Recipe – 3 Ingredients, Vegan, Paleo 

INGREDIENTS

(Makes 12 mini truffles)

  • 1/3 cup crunchy hazelnut butter (I used Meridian) (or any nut butter of choice)
  • 1/3 cup (60g) dark chocolate (make your own healthier chocolate using this recipe)
  • 1/3 cup hazelnuts, chopped
  • Optional: 1 tbsp coconut oil, 1/8 tsp sea salt

METHOD

  1. Melt the chocolate on a very low heat, stirring regularly – either in a bowl over a pan of hot water on the stove, or in the microwave.
  2. When almost entirely melted, stir in the nut butter and continue to melt together until completely smooth and combined.
  3. Fold in the chopped hazelnuts and salt.
  4. Fill each chocolate mould to the top or place 1-2 tablespoons into cupcake liners.
  5. Place in the freezer for 20 minutes until firm. Store in the fridge for up to 1 week or in the freezer for up to 3 months.

If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!

For more chocolatey recipes, check these out: 

Nutella Fudge Recipe - vegan, paleo, gluten-free, dairy-free chocolate Eli BrecherNutella Fudge Recipe - vegan, paleo, gluten-free, dairy-free Eli Brecher 

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