Gingerbread Granola

It has been awhile since I have posted a granola recipe.

It has been awhile since I have made granola.

I needed to remedy this issue.

Granola makes great gifts and I usually have a jar or two under the Christmas tree.    I have a few recipes in my archives.   To see them all, click here.

But, as the holidays near, I start thinking of all the warming and aromatic spices associated with the seasons, spices like cinnamon, cloves, nutmeg, and ginger.  Spices that were also included in the Maldivian Scrub I posted last. Spices that would be found in gingerbread, too. Yes, that is the ticket.

Gingerbread Granola
based on a recipe from Cookie+Kate

7.5 oz. slivered almonds
4 c. old fashioned oatmeal
1/2 c. raw coconut flakes
1/3 c. milled flax seeds
1/2 c. coconut oil
1/3 c. pure maple syrup or honey
1/4 c. full-flavored molasses
1/2 t. cinnamon
1/2 t. ground ginger
1/8 t. allspice
1/8 t. nutmeg
1/8 t. cloves
1 t. fine sea salt

Mix almonds, oatmeal coconut and flax seeds in a large mixing bowl. In a large glass measuring cup, melt coconut oil. Mix in maple syrup, molasses, spices and salt.   Stir into the oat mixture and mix well.

Line a large baking sheet with parchment paper and spread on granola.    Bake at 350 for 30 minutes, stirring every 10 minutes.

You can also add dried fruit like craisins, apricots or apples.

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You can gift granola in cute jars or any sealable container.

I had to slap The Hubs’ hands to stay out of this stuff as it was cooling on the cookie sheet.

“Granola…it’s not just for breakfast anymore,” was his smart alec comment.

During Thanksgiving, the B-I-L loved this stuff.   Guess what he is getting in his Christmas stocking?

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