Here’s a granola recipe in keeping with the flavors of the season.
And the bonus is, unlike gingerbread or gingerbread cookies, it is full of fiber and healthy fats.
- Prep Time: 10m
- Cook Time: 55m
- Total Time: 1h 5m
- Yield: 4 cups
- 5 tbsp. pure maple syrup (I prefer amber syrup for a richer flavor)
- 3 tbsp. molasses
- 3 tbsp. water
- 1/4 c coconut oil
- 1/2 tsp. ground cloves
- 1 1/2 tsp. ground ginger
- 1 tsp. ground cinnamon
- 3 c old fashioned rolled oats
- 1/2 tsp. fine sea salt
- 1/2 c raw hazelnuts, roughly chopped
- 1/2 c raw almonds, roughly chopped
- Preheat oven to 275 degrees F.
- Line a large metal cookie sheet with parchment paper or a silicone baking mat
- In a small saucepan over medium heat, heat maple syrup, molasses, water, coconut oil and spices, stirring frequently, until coconut oil is fully melted.
- Combine oats, nuts and salt in a large mixing bowl and stir to mix.
- Pour warm liquid mixture over oat mixture and stir to coat well. Continue to toss ingredients together for 1 minute to make sure spices are evenly distributed.
- Pour granola mixture onto a large cookie sheet. Using a spoon or rubber spatula, make an even layer of the granola mixture across the entire surface of the cookie sheet, pressing down lightly as you go.
- Bake granola on center rack for 30 minutes.
- Remove from oven. Stir granola thoroughly to redistribute ingredients. Make granola into another even layer, patting down gently again.
- Bake for an additional 25 minutes.
- Remove from oven and let granola cool completely on cookie sheet, 15-30 minutes. Granola will seem a bit soggy when removed from oven but will crisp while it cools.
- Store in an airtight container for up to 2 weeks. Enjoy!