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.
5cupsold-fashioned oats,certified gluten-free, if necessary
1cuppumpkin seedsraw
1cuppecansroughly chopped
2teaspoonscinnamon
2teaspoonsground ginger
2teaspoonsallspice
½teaspooncloves
½teaspoonnutmeg
3tablespoonscoconut oilmelted
2tablespoonscooking molasses
⅓cuppure maple syrup
1cupdried cranberriesoptional
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.