Gingerbread Granola
Servings: 8 servings
Calories: 411kcal
Ingredients
- 1 cup chopped raw pecans
- 1 cup sliced raw almonds
- 1 cup raw sunflower seeds
- ½ cup chopped raw almonds
- ½ teaspoon salt
- ½ teaspoon ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ cup melted coconut oil
- ⅓ cup maple syrup
- 2 tablespoons blackstrap molasses
Instructions
- Preheat oven to 300° and line a sheet tray with parchment paper. Don’t skip the parchment paper- it can turn into a sticky mess without it! Set aside.
- In a large bowl, combine pecans, sliced almonds, sunflower seeds, and chopped almonds. Add in the salt, ginger, cinnamon, nutmeg, and allspice and stir well.
- Add in the coconut oil, maple syrup, and molasses and mix until everything is evenly coated. Dump onto the sheet tray and spread evenly.
- Bake for 20 minutes, remove and stir the granola and cook for 15 more minutes. Remove it again, stir and cook for 10 minutes. Remove it again, stir and cook for 10 minutes. Remove for the last time and let fully cool. If you want clusters than don’t stir it while it’s cooling, press it together while it’s still warm.
- Store in an airtight container once cooled.
Nutrition
Calories: 411kcal | Carbohydrates: 23g | Protein: 9g | Fat: 35g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 15g | Trans Fat: 0.004g | Sodium: 150mg | Potassium: 415mg | Fiber: 5g | Sugar: 14g | Vitamin A: 17IU | Vitamin C: 0.4mg | Calcium: 105mg | Iron: 2mg