Just here for a quickie this week- I know we all have things going on this holiday season! May I remind us all to spend some time resting and hanging out with loved ones and reflecting on the past year and the hope we have for the future. I’m not good at resting myself- free time is mostly spent making a to-do list and then getting stressed that I simply can’t get it all done. But there are certain things that help me calm down. Making granola is one of them. I know I shared a granola recipe recently, but I came up with this gingerbread version this past weekend and thought I’d spread the seasonal cheer by sharing this one with you too! Enjoy!
3 cups old-fashioned rolled oats
1 cup slivered raw almonds
1 cup raw pecan pieces
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 cup maple syrup
1/4 cup molasses
3 Tbsp coconut oil
1/4 cup chopped candied ginger or dried cranberries, optional
1. Preheat oven to 350 degrees Fahrenheit
2. Mix oats, nuts, salt, cinnamon, cloves, ginger, and nutmeg in a large bowl.
3. Combine syrup, molasses, and coconut oil in a small microwave-safe bowl. Microwave for 1 minute. Stir to dissolve oil.
4. Pour molasses/syrup mixture over the oats and stir to coat evenly
5. Spread mixture on a baking sheet (does not need to be greased). Try to spread the mixture as evenly as possible, noting that the thinner you spread it out, the crisper the granola will get
6. Bake for 7 minutes, then use a spatula to flip the granola over as best as you can. I find it easiest to bring the granola in from the edges (which tend to crisp the fastest) into the center of the pan, then redistribute the mixture and spread it thinly again.
7. Bake for another 7 minutes. Add chopped ginger and/or cranberries on top of the granola, after you take pan out of the oven.
8. Cool completely on the pan, then break into clumps!