Easy Vegan Gingerbread Cookie Granola
Meet my new favorite snack: Easy Vegan Gingerbread Cookie Granola! This granola tastes like a gingerbread cookie, with a soft, rich texture and a deliciously spicy flavor. This easy granola recipe comes together quickly and is perfect for gifting.
Ingredients
- 2 cups (192g) gluten-free rolled oats
- 1 cup raw cashews roughly chopped
- 1 cup raw pecans roughly chopped
- ½ cup (128g) raw cashew butter
- ¼ cup (84g) pure maple syrup
- ¼ cup (50g) coconut oil melted
- 2 tablespoons (40g) molasses
- 1½ teaspoons gingersnap seasoning or ½ teaspoon each cinnamon and ginger, ¼ teaspoon each nutmeg and allspice
- ½ teaspoon vanilla extract
- ½ teaspoon sea salt
Instructions
- Preheat the oven to 300°F. Line a large baking sheet with parchment paper.
- In a large bowl, combine the rolled oats, cashews, and pecans. In a separate smaller mixing bowl or 2-cup liquid measuring cup, mix together the cashew butter, maple syrup, melted coconut oil, molasses, spices, vanilla extract, and salt and whisk until fully combined. Pour wet ingredients over dry ingredients and stir together until the dry ingredients are completely coated.2 cups (192g) gluten-free rolled oats, 1 cup raw cashews, 1 cup raw pecans, ½ cup (128g) raw cashew butter, ¼ cup (84g) pure maple syrup, ¼ cup (50g) coconut oil, 2 tablespoons (40g) molasses, 1½ teaspoons gingersnap seasoning, ½ teaspoon vanilla extract, ½ teaspoon sea salt
- Pour the granola onto the prepared pan and spread into an even layer, pressing down with your hands or a spatula. Bake for about 50 minutes, rotating halfway through to ensure even cooking.
- Remove from oven and let cool completely on the baking sheet without disturbing it so that you can get large chunks.
- When it's fully cooled, break up into big clusters and store in an airtight container for up to a month, if it lasts that long!
