Gingerbread Granola :: Gluten & Dairy Free!
We've been jarring up granola for teachers for years - since my 4th grader was in preschool! It is such a simple gift that everyone will love.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 20 servings
- 1/2 cup coconut oil
- 1/3 cup maple syrup
- 1/4 cup blackstrap molasses
- 2 tsp vanilla extract
- 6 1/2 cups oats I like to use sprouted oats for best digestion over time
- 3 cups pecans coarsely chopped (you could use other nuts and/or seeds here.)
- 1/4 cup coconut sugar regular organic sugar would work here too. Coconut sugar has a lower glycemic index and has a great warm flavor
- 1 tbsp cinnamon
- 1 1/2 tsp ground ginger
- 1/8 tsp ground cloves
Preheat the oven to 325 degrees
Melt the coconut oil, maple syrup, and molasses in a small sauce pan. Turn off the heat, and add the vanilla extract.
Combine the rest of the ingredients (the dry ingredients) into a large mixing bowl, and then stir in the melted coconut oil/syrup/molasses, until all of the dry ingredients are coated.
Spread the granola mixture onto 2 large baking sheets and bake at 325 for 10 minutes. Take the trays out, stir the granola, and then return to the oven. Bake for another 13 minutes. Take the trays out, stir the granola, and then let the granola cool completely. It will crisp up more as it cools. Store your granola in airtight containers up to a month in the pantry, or months in the fridge or freezer.