Gingerbread Granola
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This gingerbread granola combines the rich flavours of ginger and cinnamon, with chewy cranberries for a delicious seasonal twist. Baked granola with molasses has the perfect crunchy texture and makes a wonderful Christmas gift or a tasty breakfast topping all season long.note - ingredients can be approximate
Ingredients
Gingerbread seasoning (3 tbsp) (store bought or DIY)
- 1 tablespoon ground ginger, adjust to preferences
- 1 tablespoon ground cinnamon, adjust to preferences
- 1 teaspoon ground cloves, adjust to preferences
- 1 teaspoon allspice, adjust to preferences
Granola Ingredients
- 240 g (3 cups) rolled oats
- 140 g (1 cup) pepitas, or choice of nuts/seeds
- 60 g (½ cup) dried cranberries, or choice of dried fruit
- 40 g (½ cup) desiccated coconut
- ½ cup coconut oil, melted, subs note 1
- ¼ cup maple syrup
- 2 tablespoon molasses
- 1 cup gingerbread cookies, optional, my recipe here
Instructions
Prepare
- Preheat oven to 320°F / 160°C and line a large baking sheet with parchment paper and a light spray of oil.
- In a large mixing bowl, combine 1 tbsp ground ginger, 1 tbsp ground cinnamon, 1 tsp ground cloves, 1 tsp allspice, 240 g (3 cups) rolled oats, 140 g (1 cup) pepitas, 60 g (½ cup) dried cranberries, 40 g (½ cup) desiccated coconut and stir until evenly mixed.
- Add melted ½ cup coconut oil, ¼ cup maple syrup, 2 tbsp molasses to the dry ingredients and spread throughout the gingerbread granola evenly.
- Spread the mixture evenly on the prepared baking sheet.
Bake
- Bake for 25-30 minutes, stirring halfway through to ensure even baking. It should be golden brown and give off a strong gingerbread aroma.
- Remove from oven and allow it to cool for at least 15 minutes. It'll harden and allow you to break it into clusters.
- Add 1 cup gingerbread cookies to the clusters if you want and store in an airtight container for approx. 2 weeks.
Video
Notes
Note 1 - Coconut Oil
Substitutions - olive oil, canola oil, butter, margarine
Serve with
Yogurt, milk, fresh fruit
Storing
Store in an airtight container for up to 2 weeks. if living in hot climates, I recommend storing in the fridge. It may lose crispness after a week but will still taste great up to 2.
Freezing
You can freeze in a ziplock bag (remove as much air as possible) for 3-6 months.
Nutrition
Calories: 348kcalCarbohydrates: 34gProtein: 8gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.01gSodium: 8mgPotassium: 329mgFiber: 5gSugar: 13gVitamin A: 8IUVitamin C: 1mgCalcium: 53mgIron: 3mg
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