Gingerbread Spiced Granola

A bowl of this Gingerbread Spiced Granola with yogurt or milk provides fuel for a winter day! Lightly spiced and naturally sweetened, this granola is perfect for Christmas morning breakfast.

Course Breakfast

Cuisine Canadian, American

Diet Gluten Free, Vegan

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 241kcal

Author Elaine

Equipment

sheet pan
parchment paper
measuring cups

Ingredients

5 cups old-fashioned oats, certified gluten-free, if necessary
1 cup pumpkin seeds raw
1 cup pecans roughly chopped
2 teaspoons cinnamon
2 teaspoons ground ginger
2 teaspoons allspice
½ teaspoon cloves
½ teaspoon nutmeg
3 tablespoons coconut oil melted
2 tablespoons cooking molasses
⅓ cup pure maple syrup
1 cup dried cranberries optional

Instructions

Heat oven to 250°F. Line a large baking sheet with parchment paper.
In a large bowl, combine oats, pumpkin seeds, pecans, and spices.
In a Pyrex measuring cup or small bowl, melt coconut oil. Whisk in molasses and maple syrup. Add to oat mixture and stir to combine evenly.
Spread evenly on the baking sheet and bake for 30 minutes, stirring every 10 minutes until lightly browned and slightly crisp. Cool completely. Add optional dried cranberries or other dried fruit. Store in an airtight container.

Notes

This Gingerbread Spiced Granola will last for several weeks when stored in an air-tight jar.

Nutrition