Description
A festive and flavorful gingerbread granola featuring rolled oats, pecans or walnuts, warm spices, and a blend of coconut oil, maple syrup, and molasses for a perfect holiday crunch. Enhanced with coconut flakes, dried cranberries, and candied ginger for added texture and sweetness.
Ingredients
Scale
Dry Ingredients
- 4 cups old-fashioned rolled oats
- 1 ½ cups raw pecans and/or walnuts
- 1 teaspoon fine-grain sea salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
Wet Ingredients
- ½ cup melted coconut oil (or olive oil)
- ⅓ cup real maple syrup
- ¼ cup molasses
- 1 teaspoon vanilla extract
Add-Ins
- ½ cup large, unsweetened coconut flakes (optional)
- ⅓ cup chopped dried cranberries
- ⅓ cup chopped candied ginger
Instructions
- Preheat and prepare pan: Preheat the oven to 350 degrees Fahrenheit and line a half-sheet pan with parchment paper to prevent sticking.
- Combine dry ingredients: In a large mixing bowl, combine the rolled oats, raw pecans and/or walnuts, sea salt, ground cinnamon, and ground ginger. Stir thoroughly to evenly distribute the spices and salt.
- Add wet ingredients: Stir in the melted coconut oil, real maple syrup, molasses, and vanilla extract until all the dry ingredients are well coated and sticky.
- Spread granola and begin baking: Spread the granola mixture evenly on the prepared pan using a large spoon. Bake for 10 minutes to start the toasting process.
- Mix in coconut flakes and continue baking: Remove the pan after 10 minutes, evenly sprinkle the coconut flakes on top if using, then stir the mixture to ensure even cooking. Return the pan to the oven for an additional 11 minutes or until the granola is lightly golden and toasted.
- Add dried fruit and cool: Remove the granola from the oven and immediately sprinkle the chopped dried cranberries and candied ginger on top. Allow the granola to cool completely on the pan; it will crisp up as it cools.
- Store properly: Once cooled, break the granola into clusters and store it in an airtight container. It stays fresh for 1 to 2 weeks at room temperature or longer when refrigerated.
Notes
- This recipe is inspired by Megan Gordan’s base granola recipe, emphasizing customization and balance.
- Serving suggestions include pairing the granola with yogurt or milk and sweet winter fruits like broiled grapefruit, orange slices, or pomegranate arils.
- Use raw nuts for baking to avoid burning; if using pre-roasted nuts, stir them in after baking.
- Unsweetened large coconut flakes add crunch and texture; these can be found in baking sections at health food stores or well-stocked grocery stores.
Nutrition
- Serving Size: ½ cup
- Calories: 200 kcal
- Sugar: 7 g
- Sodium: 85 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
