Gingerbread Granola
User Reviews
4.8
Gingerbread Granola
Description
Gingerbread Granola blends rolled oats with nuts such as almonds, pecans, and walnuts for a varied crunch. The dry ingredients include cane sugar, sea salt, cinnamon, ground ginger, and a pinch of cloves to evoke gingerbread flavors. The wet mix of coconut oil, maple syrup, molasses, and vanilla extract binds the ingredients and adds moisture and sweetness.
After combining the wet and dry elements thoroughly, the mixture is spread evenly on a baking sheet and baked at 325 degrees Fahrenheit. Stirring halfway through ensures even browning, resulting in crisp, golden granola. Cooling fully before storage preserves its crunch. The coconut oil helps the granola crisp up nicely without becoming greasy.
Enjoy this gingerbread-inspired granola with milk, dairy-free yogurt, or as a topping for desserts. Its spice blend offers a seasonal taste without being overly sweet. Store it in an airtight container to keep freshness for several weeks.
Ingredients
DRY
- 3 1/4 cups rolled oats (GF for gluten-free eaters)
- 1 3/4 cups nuts I used almonds, pecans, and a few walnuts, raw
- 3 Tbsp organic cane sugar (or sub extra molasses or maple syrup mixed in with wet ingredients)
- 1/4 tsp salt sea salt
- 1/2 Tbsp ground cinnamon
- 3/4 tsp ground ginger
- 1 pinch cloves optional, ground
WET
- 1/4 cup coconut oil or olive oil
- 1/3 cup maple syrup (sub agave, or honey if not vegan)
- 2 Tbsp molasses
- 1 tsp vanilla extract (optional)
Instructions
- Preheat oven to 325 degrees F (162 C).
- Mix the dry ingredients together in a large bowl.
- In a small saucepan over medium low heat, warm the coconut oil, maple syrup, molasses and vanilla extract. Pour over the dry ingredients and mix well.
- Spread the mixture evenly onto a a large baking sheet and bake for 18–22 minutes, stirring near the halfway point to ensure even cooking. The coconut oil will help this granola crisp up nicely, but be sure to watch it carefully as it browns quickly.
- Once the granola is visibly browned (about 19 minutes for me), remove from the oven and let cool completely on the pan before storing.
- Keep in a container that has an air-tight seal and it should keep for a few weeks.
Notes
- This recipe is adapted from a nut and honey coconut granola base, modified with gingerbread spices and molasses for flavor.
- To cater to dietary needs, use gluten-free oats for a gluten-free version.
- Keep a close eye during baking to prevent over-browning, as the sugars can brown quickly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10(1/2-cup servings)
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Serving | 1half-cup servings | |
| Calories | 296 | 15% |
| Carbohydrates | 35g | 12% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 5.6g | 28% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 51mg | 2% |
| Fiber | 5g | 20% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
