Gingerbread Granola
Warm, sweet spices with crunchy oat and nut clusters make this Gingerbread Granola the perfect way to begin your day.
Servings: 8
Ingredients
- 2 1/2 cups rolled oats
- 1 cup pecans
- 1/2 cup shredded coconut unsweetened to reduce sugar
- 1/4 cup molasses
- 1 tbsp vanilla
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 pinch salt
- 1/4 cup melted coconut oil
Instructions
- Preheat oven to 325° and line a baking tray with parchment paper.
- Add all ingredients to a large bowl, stirring to combine.
- Pour the granola mixture onto the baking tray and flatten out into an even layer across the tray. Press the mixture into the tray firmly to pack it down. Bake for 20-25 minutes. Watch closely near the end of cooking time to ensure that the coconut and nuts do not begin to burn.
- Remove from the oven and let it cool completely. Do not touch.
- Once cooled, break up the granola into desired pieces and store in an air-tight container for up to two weeks.
Notes
Oats: The best oats to use for granola is rolled oats or old-fashioned oats, as they are often named. Steel-cut oats are not the right consistency for this type of oat recipe.
Add-ins: This granola adds pecans for that nutty crunchiness and coconut to add a subtle hint of sweetness and additional texture. Feel free to substitute other variety of nuts, add in seeds, dried fruit and even quinoa.
Cooking time: Oven temperatures will vary. The granola takes about 20-25 minutes to cook through depending on how thick the granola was spread in the baking tray. Watch closely near the last few minutes of cook time as the nuts and seeds can burn if cooked to long. The granola will not set until it has cooled completely. Don't worry. If you packed the granola into the tray, you'll get those oat clusters once it has cooled.
Enjoy!!!!