Gingerbread Granola
A healthy and addictive homemade gingerbread granola recipe, just in time for the holiday season! It's sweet, crunchy and super festive. Increase the maple syrup to 3/4 cup if you like a sweeter granola.
Ingredients
- 5 cups large flake oats
- 2 cups shredded unsweetened coconut
- 1 1/2 cups pecan halves
- 1/2 cup pumpkin seeds
- 1/4 cup hemp seeds
- 1 tablespoon cinnamon
- 2 1/2 teaspoons ground ginger
- 1 teaspoon allspice
- 1/8 teaspoon cloves
- 1/4 teaspoon salt
- 1/2 cup oil (neutral oil like avocado or canola)
- 1/2 cup maple syrup
- 1 teaspoon vanilla
- 1 cup dried cranberries (optional)
Instructions
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Preheat the oven to 325 F and line two baking sheets with parchment paper.
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In a large bowl mix together the oats, coconut, pecans, pumpkin seeds, hemp seeds, cinnamon, ginger, allspice, cloves and salt.
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In a separate medium bowl mix together the oil, maple syrup and vanilla. Pour the liquid ingredients over the dry, mix to combine, and spread on the prepared pans. Bake for 15-20 minutes, until light golden brown, tossing half way through. Add the dried cranberries if using.
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Cool completely before storing in an airtight container for up to 3 months at room temperature.