Ginger Molasses Granola with Dark Chocolate
Ingredients
-
8
cups
rolled oats
-
1
cup
pecan halves, roughly chopped
-
1 ½
teaspoons
ground ginger
-
1
teaspoon
ground cinnamon
-
¼
teaspoon
ground cloves
-
½
teaspoon
fine sea salt
-
1
cup
melted coconut oil
-
⅔
cup
maple syrup
-
⅓
cup
fancy molasses
-
1
tablespoon
vanilla extract
-
3 ½
oz
dark chocolate bar, chopped
-
½
cup
dried cranberries
Instructions
- Preheat the oven to 350°F.
- Toast the rolled oats on a parchment-lined baking sheet for about 15 minutes until fragrant.
- Lower the oven temperature to 325°F.
- In a large bowl, combine the toasted oats and chopped pecans.
- In a medium bowl, whisk together the ground ginger, cinnamon, ground cloves, salt, coconut oil, maple syrup, molasses, and vanilla.
- Pour the wet mixture over the oats and mix until thoroughly coated.
- Spread the mixture evenly on the baking sheet and bake for about 40 minutes, stirring occasionally.
- Once deep brown and dry, allow the granola to cool completely.
- Break up the cooled granola and mix in the chopped dark chocolate and dried cranberries.
- Store in jars or bags for up to 3 weeks.
Nutrition Facts (estimated)
Servings
9 cups
Calories
250
Total fat
12g
Total carbohydrates
35g
Total protein
5g
Sodium
20mg
Cholesterol
0mg
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