Gingerbread Granola

Granola is one of my favourite snacks, but due to it’s small package size, and inflated price tag, I didn’t enjoy it very often until I realized how easy it is to make — and how inexpensive it can be — if you know where to shop for your favourite organic and non-gmo ingredients!

This is a sugar-free version, sweetened with maple syrup — unpasteurized honey is also a good option. Add whatever extras you’d like to this versatile recipe — and enjoy!

Store in an air tight jar

Ingredients

  • 2/3 cup Coconut oil
  • 6 tbsp Maple syrup, pure
  • 3 tbsp Molasses
  • 1 tsp Ginger, ground
  • 1 tsp Cinnamon, ground
  • A tiny pinch of Cloves, ground
  • 1 tsp Nutmeg, ground
  • 1/4 tsp Sea Salt
  • 4 cups Oats, old-fashioned
  • 2 cups Coconut
  • 1 cup Almonds, raw or nuts of choice ( I used sunflower seeds and pumpkin seeds, and I also have a package of pre-mixed trail mix that I use)
  • 1/2 cups chia seeds and hemp hearts
  • Raisins, or dried cranberries — or other dried fruit of choice

Directions

  1. Preheat to 350°F.
  2. In a large baking pan, mix together coconut oil, oats, coconut, nuts & seeds (almonds, etc), ginger, cinnamon, nutmeg, salt, and cloves.
  3. Combine maple syrup, molasses, and vanilla, pour over oat mixture, and stir all ingredients until evenly coated — OR pour over oat mixture in pan, and stir.
  4. Bake, stirring and flipping with a wooden spoon every 10 minutes, until the mixture turns a nice, even, golden brown, about 30 minutes total.
Stir every few minutes while baking, watching for over-browning.
  1. Watch carefully for the last 10 minutes of baking time, checking every few minutes and stirring as necessary to prevent over-browning.
  2. Remove granola from the oven and stir frequently as it cools, scraping the bottom of the pan to prevent sticking. Once completely cool, mix in trail mix, dried cranberries, chia and hemp topping, and/or white chocolate chips.
  3. Store in an airtight container.
Granola, nut milk, peanut butter, and my favourite jelly!
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