Description
This Gingerbread Granola is crunchy, warm, and comforting, with loads of warm gingerbread spices, molasses, and bits of chewy crystallized ginger. This gluten-free and vegan breakfast is perfect for breakfast, or to package up in a cute jar and gift as a gift!
Ingredients
Scale
- 3 cups gluten-free rolled oats
- 1 cup pecans
- 1 cup almonds, I used a combo of sliced almonds and whole almonds
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- ½ teaspoon kosher salt
- ¼ cup maple syrup
- ¼ cup coconut oil, melted
- 3 tablespoons molasses
- 1 teaspoon vanilla extract
- ¼ cup candied ginger, chopped
Instructions
- Preheat the oven to 300ºF and line a baking sheet (or 2, if they’re smaller) with parchment paper.
- In a large bowl, mix together the rolled oats, pecans, and almonds.
- In a separate bowl, whisk together the maple syrup, coconut oil, molasses, vanilla extract, ginger, cinnamon, cloves, nutmeg and kosher salt.
- Pour the wet ingredients over the dry and stir until all the dry ingredients are coated. Spread the granola mixture into an even layer on the prepared baking sheet(s).
- Bake for 45 minutes to an hour, turning the pan every 20 minutes to ensure it doesn’t burn.
- Remove from the oven and press down slightly to help form clusters, and then let cool completely without disturbing to help the clumps form. Once cooled, toss in the candies ginger, if using.
- Store in a sealed container or bag at room temperature for about a month, or in the refrigerator or freezer for longer.
Nutrition
- Calories: 194
- Sugar: 6
- Fat: 12
- Carbohydrates: 19
- Fiber: 3
- Protein: 4
Keywords: gingerbread granola, ginger granola