This granola is great because you can get the taste of a popular holiday cookie, but in a much healthier and socially acceptable form of breakfast!
Original recipe is from Minimalist Baker, found here: http://minimalistbaker.com/gingerbread-granola/
Ingredients:
DRY
- 3 1/4 cups rolled oats
- 1 3/4 cups raw nuts (I followed the recipe as suggested with almonds, pecans, and walnuts, but do as you please)
- 3 Tbsp organic cane sugar (or sub extra molasses or maple syrup mixed in with wet ingredients)
- 1/4 tsp sea salt
- 1/2 Tbsp ground cinnamon
- 3/4 tsp ground ginger
- pinch ground cloves (optional)
WET
- 1/4 cup coconut or olive oil
- 1/3 cup maple syrup (agave, or honey if not vegan)
- 2 Tbsp molasses
- (optional) 1 tsp. vanilla extract
Instructions:
Preheat: 325 degrees F
Cook Time: 20 minutes
Prep Time: 10 minutes
1. Mix the dry ingredients together in a large bowl.
2. Heat the wet ingredients in a small sauce pan on low until all is melted together
3. Pour the wet ingredients onto the dry ingredients and combine
4. Spread out mixture on a parchment baking paper and bake for about 20 minutes, or until visually browned. Stir granola about halfway through.
*Keep an eye on granola so the nuts do not burn
5. Allow granola to cool completely and store in air tight container
*Granola will not be completely hard when taken out of oven but sets as it cools*
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| I did a very rough chop on the mixed nuts |
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