Gingerbread Granola

  • 1 1/2 cups gluten-free oats
  • 1/2 cup raw almonds
  • 1/2 cup raw walnuts
  • 1/2 cup raw pecans
  • 2tbsp regular or coconut sugar
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon freshly ground nutmeg
  • 1/4 teaspoon sea salt
  • 3 tbsp coconut oil, melted
  • 2 tbsp maple syrup
  • 2 tbsp molasses
  • 1/4 cup dried cranberries
  • 2 tbsp candied ginger, chopped

Preheat the oven to 325°F. Line a baking sheet with silipat or parchment paper and set aside.

Place the oats, almonds, walnuts, pecans, coconut sugar, spices, and salt into a large mixing bowl and stir together to combine.

Pour the coconut oil, maple syrup, and molasses into the bowl of dry ingredients. Use a mixing spoon, stir everything together until the oats and nuts are evenly coated with all the wet ingredients.

Pour the uncooked granola mixture out onto the parchment-lined baking sheet and spread out evenly in one layer. Bake for 20 to 30 minutes, stirring every 10 minutes so the granola doesn’t burn.

Remove the granola from the oven, and add the dried cranberries and candied ginger to the pan. Give the granola a stir to distribute the cranberries and ginger throughout. Let cool before serving.

Makes 6-8 servings. From The Kitchn


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