Gingerbread Spiced Granola (Printable)
Crunchy granola with warming gingerbread spices and mixed nuts for a festive snack or breakfast.
# Ingredient List:
→ Dry Ingredients
01 - 3 cups old-fashioned rolled oats
02 - 1 cup raw pecans, roughly chopped
03 - 1/2 cup sliced almonds
04 - 1/2 cup unsweetened shredded coconut
05 - 1/4 cup pumpkin seeds (pepitas)
06 - 1/4 cup sunflower seeds
→ Spices
07 - 2 teaspoons ground ginger
08 - 1 1/2 teaspoons ground cinnamon
09 - 1/4 teaspoon ground cloves
10 - 1/4 teaspoon ground nutmeg
11 - 1/4 teaspoon ground allspice
12 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
13 - 1/3 cup coconut oil, melted
14 - 1/3 cup pure maple syrup
15 - 2 tablespoons dark molasses
16 - 1 teaspoon pure vanilla extract
→ Optional Add-ins
17 - 1/2 cup dried cranberries or chopped dried apricots
# Directions:
01 - Preheat the oven to 325°F. Line a large baking sheet with parchment paper.
02 - In a large mixing bowl, combine the rolled oats, pecans, almonds, shredded coconut, pumpkin seeds, and sunflower seeds.
03 - In a small bowl, whisk together ground ginger, cinnamon, cloves, nutmeg, allspice, and sea salt. Incorporate this spice blend into the dry ingredient mixture, blending thoroughly.
04 - In a separate bowl, whisk together melted coconut oil, maple syrup, dark molasses, and vanilla extract until uniform.
05 - Pour the wet mixture over the dry ingredients and stir until all components are evenly coated.
06 - Spread the granola mixture evenly on the prepared baking sheet. Bake for 25 to 30 minutes, stirring once halfway through, until the granola is golden brown and aromatic.
07 - Remove from oven and allow the granola to cool completely on the baking sheet, allowing it to crisp. If desired, fold in dried cranberries or chopped dried apricots.
08 - Store cooled granola in an airtight container for up to two weeks.
# Expert Tips:
01 -
- It fills your kitchen with the kind of warm spice scent that makes everyone wander in asking whats cooking.
- You can make a big batch on the weekend and have breakfast sorted for days without thinking twice.
02 -
- Dont skip the halfway stir or youll end up with one side golden and the other pale and sad.
- Let it cool completely on the pan before breaking it up, thats when the clusters form and the texture gets just right.
03 -
- Press the granola down gently before baking to encourage those big crunchy clusters everyone fights over.
- Taste a cooled piece before storing, if the spices feel shy add a pinch more cinnamon or ginger next time and youll nail it.