Not quite gingerbread granola, but flavored with molasses, ginger, and cinnamon, it’s about the closest granola you’ll get to gingerbread. It’s quite a bit healthier than all of the stuff we crammed into our faces for Thanksgiving and we’ll be sure to eat in a few week for Christmas. Until then we’ll try to eat a little better when we can.
This was designed for breakfast with Greek yogurt and fruit, but it ended up being a great lunch instead, and I was completely ok with that. I could probably eat a yogurt parfait with homemade granola every single day for lunch and be pretty happy. Considering I already had all of the ingredients on hand from various things I’ve been making recently, it was more economical than buying a parfait from the campus coffee shop, that’s for sure!
- 3 cups rolled oats
- 1 1/2 cups pecans, chopped
- 2 teaspoons ginger
- 2 teaspoons cinnamon
- 1 teaspoon cloves
- 1/4 teaspoon salt
- 1/3 cup coconut oil, melted
- 1/3 cup molasses
- 1/4 cup maple syrup
- 1/2 cup shredded coconut
- 1/2 cup dried cranberries, chopped
- 1/2 cup white chocolate chips
- Preheat oven to 350º.
- Line baking sheet with parchment paper.
- Combine the oats, pecan, and spices together in a large bowl.
- Add the coconut oil, molasses, and maple syrup and stir until combined.
- Spread in even layer on baking sheet and bake for 20 minutes.
- Remove from oven, gently break apart granola and add coconut and cranberries.
- Bake for another 10-15 minutes or until coconut is browned and granola is crisp.
- Remove from oven and allow to cool completely before stirring in white chocolate.