Gingerbread Granola

  • 3 1/4 cups rolled oats
  • 1 3/4 cups raw nuts (I used almonds, pecans, and a few walnuts)
  • 1/4 tsp sea salt
  • 1/2 Tbsp cinnamon
  • 3/4 tsp ground ginger
  • 1 pinch ground cloves (optional)
  • 1/4 cup coconut or olive oil
  • 1/3 cup maple syrup, agave or honey
  • 2 Tbsp molasses
  • 1 tsp vanilla extract (optional)
  1. Preheat oven to 325 degrees F (162 C).
  2. Mix the dry ingredients together in a large bowl.
  3. In a small saucepan over medium low heat, warm the coconut oil, maple syrup, molasses and vanilla extract. Pour over the dry ingredients and mix well.
  4. Spread the mixture evenly onto a a large baking sheet and bake for 18–22 minutes, stirring near the halfway point to ensure even cooking. Coconut oil will crisp and brown the granola quickly, so be sure to watch it carefully.
  5. Once the granola is visibly browned (about 19 minutes), remove from the oven and let cool completely on the
  6. pan before storing.

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