Gingerbread granola

Prep a batch of this spiced granola to make breakfast feel a bit more special over the holidays. Serve with milk or yogurt and sliced clementines

100g mixed nuts (we used a mixture of whole hazelnuts, shelled pistachios, almonds and pecans)
50ml vegetable oil
100ml maple syrup
75ml honey
3 balls of stem ginger , chopped, plus 2 tbsp syrup from the jar
1 tsp vanilla extract
300g porridge oats
50g mixed seeds (we used sunflower and pumpkin)
1 tsp ground cinnamon
1 tsp ground ginger
50g raisins or dried cranberries

Heat the oven to 160C/140C fan/gas 3 and line two baking trays with baking parchment. Roughly chop the nuts, ensuring there’s a mixture of chunky and smaller pieces.
Mix the oil with the maple syrup, honey, ginger syrup and vanilla in a large bowl. Add the stem ginger, oats, seeds, cinnamon, ground ginger, nuts and ½ tsp sea salt. Mix well to coat everything.
Tip the granola out over the baking trays, and spread to a single, even layer. Bake for 20 mins, then stir and return to the oven for 15 mins. For chunkier granola, leave to cool without stirring, then break up into pieces. If you prefer a finer texture, stir occasionally as it cools. Once completely cool, mix in the dried fruit. Will keep in an airtight container for up to a month.