Gingerbread Granola
Ingredients
The base
-
4
cups
old-fashioned rolled oats
-
1 ½
cups
raw pecans and/or walnuts
-
1
teaspoon
fine-grain sea salt
-
1
teaspoon
ground cinnamon
-
1
teaspoon
ground ginger
The wet ingredients
-
½
cup
melted coconut oil (or olive oil)
-
⅓
cup
real maple syrup
-
¼
cup
molasses
-
1
teaspoon
vanilla extract
The optional add-ins
-
½
cup
large, unsweetened coconut flakes
-
⅓
cup
chopped dried cranberries
-
⅓
cup
chopped candied ginger
Instructions
- Preheat the oven to 350°F and line a half-sheet pan with parchment paper.
- In a large mixing bowl, combine the oats, nuts, salt, cinnamon, and ground ginger.
- Stir in the oil, maple syrup, molasses, and vanilla.
- Spread the mixture onto the prepared pan in an even layer and bake for 10 minutes.
- Remove from the oven and top with coconut flakes, then stir to ensure even cooking.
- Return to the oven for an additional 8 to 11 minutes until lightly golden.
- Once baked, stir in the cranberries and candied ginger, then let cool before breaking into pieces.
- Store in an airtight container for 1 to 2 weeks.
Nutrition Facts (estimated)
Servings
8 cups
Calories
250
Total fat
12g
Total carbohydrates
35g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
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