If you’re anything like I am you’re feeling the post-holiday gluttony hangover, but are still craving holiday flavors. One of my favorite flavors is gingerbread- so why not carry over that warming spice blend into the remainder of your winter menu? With this Spiced Gingerbread Granola, you can do just that without feeling like you’re once again overindulging in holiday sweets. Plus, when you have gingerbread for breakfast, there’s no way to have a bad day!
As with so many granola recipes this recipe is easily changeable to fit your preferences- not an almond fan? Switch them out! Want to add in quinoa? Go ahead! Granola is wonderfully customizable for every diet, whether you’re paleo, vegan, or a flexitarian like myself.
Spiced Gingerbread Granola Ingredients:
2 Cups Rolled Oats
1/2 Cup Almonds
1/2 Cup Walnuts
1/2 Cup Dried Cranberries
1/4 Cup Flax Seed
1/4 Cup Candied Ginger, roughly chopped
1/8 Cup Coconut Oil
1/4 Cup Maple Syrup
3 Tablespoons Molasses
2 Teaspoons Vanilla Extract
1 Tablespoon Cinnamon
1 Teaspoon Cloves
1 Teaspoon Nutmeg
1 Teaspoon Powdered Ginger
Spiced Gingerbread Granola Instructions:
1 Preheat oven to 350 degrees.
2 In a small saucepan on medium heat combine all wet ingredients- coconut oil, maple syrup, molasses, and vanilla extract.
3 In a large mixing bowl combine all of the dry ingredients. You have an option of adding the cranberries and candied ginger (want to learn how to make your own candied ginger? Check out this post!) post-bake if you’d like, but I added mine in now!
4 When the wet ingredients are all melted together, pour into the mixed dry ingredients. Stir to coat the oats.
5 Line a baking sheet with parchment paper and then pack the granola mixture onto the pan, smoothing with a spatula.
6 Bake for 20-25 minutes or until granola is nicely browned- the coconut oil can brown the granola faster than you may expect- so keep an eye on your granola as it bakes!
7 After taking the granola out of the oven, allow for the granola to cool completely. As it cools, the granola will begin to get the crunchy consistency we all love! If you saved the cranberries and ginger until last, you can mix them in before popping your granola into air tight containers to eat or gift!
What is your favorite seasonal flavor that you wish was more commonplace outside of holiday season? Would your favorite flavor do well in a granola like gingerbread granola? (I’m thinking of pumpkin pie?!) I’d love to know in the comments below!
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