Recipes - Gingerbread Granola

Gingerbread Granola

Gingerbread Granola (Progressive Farmer image by Rachel Johnson)


Eat it by the handful or with milk or yogurt as a morning pick-me-up.



3 cups old-fashioned oats

1â??1/2 cups mixed raw nuts (almonds, pecans, etc.)

1/4 teaspoon kosher salt

2 teaspoons pumpkin-pie spice

1/4 cup coconut oil

1/3 cup maple syrup

3 tablespoons brown sugar

2 tablespoons molasses

1 teaspoon vanilla extract

1/2 cup dried sweetened cranberries

1/4 cup dry-roasted pumpkin seeds

1/4 cup mini chocolate chips

1. Preheat oven to 325°F.

2. Combine oats, nuts, salt and pumpkin-pie spice in a small bowl.

3. Combine coconut oil, maple syrup, brown sugar, molasses and vanilla in a microwave-safe bowl; heat 30 seconds, stirring to dissolve sugar. Toss with oats and nuts mixture.

4. Spread granola evenly on a parchment-lined baking sheet; bake 20 minutes. Stir halfway through the cook time. Granola is done when evenly golden brown.

5. Allow to cool completely; toss in cranberries, pumpkin seeds and chocolate chips.

6. Store in an airtight container for up to a month.