I find that granola is a big divide in a lot of households; some people love it, some hate it. Which team are you on? Today I decided to use the warming flavors of gingerbread spice to make this delicious granola. I added dried cranberries because I love the flavour combination.
Mix all the dry ingredients in one bowl; believe me it makes it easier in the end! Now it is time for the liquid ingredients together in another bowl. If you prefer a sweeter granola, add 1/2 cup of maple syrup. If you prefer a more subdued sweetness, add only 1/3 of a cup. Spread it on a parchment lined baking sheet and bake for 20 minutes. Stir while baking if you prefer smaller granola; otherwise don’t stir it at all and don’t touch it until it is completely cooled before breaking into bigger chunks. Here is a link to my homemade Gingerbread Spice!
Gingerbread Granola
A cozy and satisfying granola
Ingredients
- 2 Cups GF Rolled Oats
- ½ Cup Dried Cranberries
- ⅓ Cup Shredded Coconut
- ⅓ Cup Chopped Pecans
- 2½ tsp Gingerbread Spice Mix
- ⅓ Cup Coconut Oil (melted)
- ⅓-½ Cup Maple Syrup
- 2 Tbsp Almond Butter
- 1 Tbsp Pure Fancy Molasses
Instructions
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Preheat oven to 325°F/162°C.
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Mix together the oats, coconut, dried cranberries, pecans, and gingerbread spice.
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In a separate bowl, combine the coconut oil, ⅓ cup maple syrup, almond butter, and molasses. If it is not sweet enough, add more maple syrup now.
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Pour the liquid over the oat mixture. Spread it on to a parchment lined baking sheet and bake for 20 minutes. If you want the granola in small chunks, stir twice; if you want bigger pieces, don't stir it at all. Leave it on pan until cooled and then break in to large chunks.
Delicious. Like a dessert!