When the temps are cool outside and the fire is roaring inside, cozy up with a bowl of yogurt topped with this gingerbread granola. Spices like cinnamon, nutmeg, and ginger add warm notes of holiday flavor. Walnuts and almonds add crunch, but you can use your favorite nut combo if you prefer something else. Dried cranberries are the perfect sweet-tart hit of flavor, but we also love dried cherries or even blueberries for this granola. Make a batch, divide it up for gifts, or enjoy it all yourself with yogurt, fruit, or just on its own.
4 cups old-fashioned oats
1 cup raw walnuts, halved
1 cup raw almonds
1/2 cup dried cranberries
1/2 cup sweetened coconut flakes
1/4 cup coconut oil, or a different oil of your choice
3 tablespoons maple syrup
1/4 cup molasses
2 teaspoons vanilla extract
1 teaspoon cinnamon
1 teaspoon nutmeg
2 teaspoons ground ginger
How to Make It
Preheat oven to 325°F. Place coconut oil in a small microwave-safe bowl. Warm coconut oil in a microwave for 20 seconds or until melted. In a separate large bowl, combine oil, maple syrup, molasses, vanilla, cinnamon, nutmeg, and ginger. Whisk until well combined. Add oats, walnuts, almonds, cranberries, and coconut flakes to the liquid mixture. Fold with a large spoon until well coated.
Cover a baking sheet with parchment paper, and transfer granola mixture to the baking sheet. Spread the mixture into an even layer, leaving no parchment showing. Use a ramekin to press down lightly on the granola so that the individual pieces stick together. This step ensures that the granola with be chunky.
Bake for 20-25 minutes, or until the granola is golden brown and fragrant.
After the granola has completely cooled, break it into pieces. Store in an airtight container for two weeks, or freeze for later use.
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