All the cosy, festive flavour of gingerbread with wholesome crunch and natural sweetness — perfect over stewed fruit or yoghurt on cool mornings. Toasted nuts and seeds bring depth, while fresh spices add warmth without being overpowering.
Time: 35 mins
Serves: Makes ~5 cups
Pepo Product: Hazelnut or Pecan Oil
Dietary: Wheat Free, Refined-Sugar Free
Ingredients
- 1 cup rolled oats (wheat-free)
- ½ cup buckwheat kernels
- ½ cup puffed brown rice
- ½ cup pumpkin seeds
- ½ cup raw hazelnuts, roughly chopped
- 80 g raw honey
- 1 heaped tbsp coconut oil
- 1 tbsp Pepo Farms Hazelnut or Pecan Oil
- 2 tsp cinnamon
- 2 tsp ginger
- 1 tsp nutmeg
- ½ tsp cloves
Method
- Preheat oven to 150°C and line two trays with parchment paper.
- Warm honey and coconut oil in a saucepan until melted; stir in hazelnut or pecan oil.
- Combine oats, buckwheat, rice, pumpkin seeds, and hazelnuts in a bowl.
- Pour over the warm honey-oil mix and stir to coat evenly.
- Spread onto trays in a thin layer.
- Bake for 10 mins, stir, then add spices halfway through cooking.
- Return to oven and bake another 10–15 mins until golden.
- Cool completely on wire racks before storing in an airtight jar.
✨ Tip: Stir through chopped dried apple or pear once cooled for a festive touch — or layer over yoghurt so the spices gently infuse by morning.