Easy Gingerbread Granola by Mara (and Jillian Harris)
A great recipe for Christmastime breakfasts, snacking, or in a mason jar tied with a pretty bow as a hostess gift! Feel free to modify the nuts and seeds to fit your preferences, (almonds and sunflower seeds would be delicious too).
2 cups large flake rolled oats
1 1/4 cup chopped pecans
1 1/4 cup chopped walnuts
1/2 cup pepita seeds
3 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp nutmeg
1/8 tsp ground cloves
1/2 tsp sea salt
1/3 cup coconut oil
1/3 cup maple syrup
2 tbsp molasses
1/2 tsp vanilla extract
- Preheat oven to 325 and line a large baking sheet with parchment paper.
- In a large bowl, combine oats, pecans, walnuts, pepitas, cinnamon, ginger, nutmeg, cloves and sea salt. In a small sauce pan, melt coconut oil over low heat. Add maple syrup, molasses and vanilla and whisk to combine. Add wet mixture to dry and combine until the dry ingredients are coated.
- Transer mixture to lined baking sheet and bake for 8-10 minutes. Remove pan from the oven and stir to prevent burning. Return pan back to the oven and baked for another 12-15 or until fragrant and brown.
- Let cool completely and transfer to airtight container.
Send us your pictures and comments on how yours turned out! Love to hear from you.