Gingerbread Granola
This crunchy homemade gingerbread granola is perfect for breakfast, snacking, yogurt parfaits, or holiday gifting.
Ingredients
- 3 cups old-fashioned rolled oats
- 1 cup sliced almonds
- 1 cup chopped pecans
- ½ teaspoon salt
- 3 tablespoons coconut oil
- ¼ cup honey
- 2 tablespoons packed brown sugar
- 2 tablespoons molasses
- ¼ teaspoon ground nutmeg
- ¾ teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 pinch ground cloves
- 1 dash vanilla extract
Instructions
- Preheat the oven to 300°F. Line a baking sheet with parchment paper.
- In a large bowl, combine the rolled oats, sliced almonds, chopped pecans, and salt.
- In a small saucepan over medium heat, combine the coconut oil, honey, brown sugar, and molasses.
- Cook, stirring occasionally, until the mixture is smooth and well combined.
- Remove from the heat and stir in the nutmeg, cinnamon, ginger, cloves, and vanilla.
- Pour the warm mixture over the oats and nuts. Mix thoroughly until everything is evenly coated.
- Spread the mixture evenly onto the prepared baking sheet in a thin layer.
- Bake at 300°F for 15 minutes.
- Remove from the oven and let the granola cool completely.
- Once cooled and crisp, transfer it to an airtight container.
Notes
- Let the granola cool completely before storing.
- Spread the mixture into a thin, even layer for the best texture.
- Add dried fruit or chocolate chips only after the granola has cooled.
- For larger clusters, avoid stirring the granola while it bakes and break it apart after cooling.