Recipe: Gingerbread Boy Granola

Ingredients

Prepare the gingerbread cookie dough by mixing the dry ingredients in a small bowl.
Cream together coconut oil and brown sugar in a large bowl until light and fluffy, then add molasses and egg yolk.
Gradually mix in the dry ingredients until combined, then roll out the dough and cut into shapes.
Refrigerate the cookie shapes while preparing the granola.
Preheat the oven to 325°F.
In a large bowl, combine oats, coconut, candied ginger, nuts, pumpkin seeds, wheat germ, and cranberries.
Melt coconut oil and mix with molasses and maple syrup, then add espresso powder, cinnamon, ginger, and salt.
Pour the wet mixture over the dry ingredients and stir to combine, then spread on a baking sheet and drizzle with honey.
Bake for 30-40 minutes, stirring every 15 minutes, and drizzle with more honey during the last stir.
Let the granola cool for 5 minutes, then press into a flat slab and let sit for an hour to harden.
Bake the refrigerated cookies until slightly brown, then let cool before mixing with the granola.

Servings

6 cups

Calories

1165

Total fat

45g

Total carbohydrates

157g

Total protein

12g

Sodium

20mg

Cholesterol

0mg