This homemade gingerbread granola is a crunchy and delightful treat made with rolled oats, pure maple syrup, and a blend of spices perfect for fall!
It’s beginning to look a lot like Christmas…
…and this homemade gingerbread granola is perfect for the season!
It pairs perfectly with yogurt, oats, fruit, or on its’ own!
This recipe is full of my favorite winter ingredients including ginger, cinnamon, and pecans!
Keep reading to learn more about the health benefits of ginger.
Reduces –> inflammation and relieves menstural symptoms
May lower –> blood sugar and/or cholesterol levels
Protects against –> Heart diseeae, Alzheimer’s disease, and some cancers
Helps with –> chronic indigestion and osteoarthiritis
I hope you love this gingerbread granola recipe! If you make it be sure to leave a comment and a rating. Your feedback helps me create more of what YOU love!
Gingerbread Granola
This homemade gingerbread granola is a crunchy and delightful treat made with rolled oats, pure maple syrup, and a blend of spices perfect for fall!
Ingredients
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2 cups old-fashioned rolled oats
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3/4 cups raw pecans
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1 teaspoon fine-grain sea salt
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1 teaspoon ground cinnamon
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1 teaspoon ground ginger
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1/2 cup melted coconut oil
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1/3 cup pure maple syrup
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1/4 cup blackstrap molasses
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1 teaspoon pure vanilla extract
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1/2 cup, unsweetened coconut flakes
Instructions
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Preheat the oven to 350 degrees F and line a baking pan with parchment paper.
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In a large mixing bowl, combine the oats, nuts, salt, cinnamon and ground ginger. Stir until combined.
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Stir in the oil, maple syrup, molasses and vanilla. Turn the granola out onto your prepared pan and use a large spoon to spread it in an even layer. Bake for 10 minutes, then remove from the oven and top with coconut flakes. Stir up the mixture to make sure the granola cooks evenly.
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Return the pan to the oven for 8 to 11 more minutes, or until the granola is lightly golden on top. It will continue to crisp up as it cools. Let the granola cool before breaking it into pieces and enjoying.
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Store the granola in an airtight container for up to 2 weeks in the fridge and 3 months in the freezer.
Recipe Notes
1. Serving size: Makes about 15 servings.
2. Storage: Store in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 3 months.
Nutrition
serving: 1 serving, calories: 205kcal, carbohydrates: 17.2g, protein: 2.2g, fat: 13.8g, saturated fat: 4.1g, polyunsaturated fat: 1.4g, monounsaturated fat: 5.8g, trans fat: 0g, cholesterol: 0mg, sodium: 159.9mg, fiber: 2.4g, sugar: 5g