With lots of ginger, smoky molasses, and abundant spice, this perfectly clumpy gingerbread granola shifts breakfast into full holiday mode. It also makes for an excellent edible holiday gift.
To ensure the recipe is gluten-free, be sure to source certified gluten-free oats.
Recipe Type:
Breakfast
Keyword:
gingerbread granola
Makes: 3 quarts
Author: Elizabeth Stark
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3
cups
old-fashioned oats
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1 1/4
cups
raw,
hulled sunflower seeds
-
1 1/4
cups
raw,
hulled pepitas (aka pumpkin seeds)
-
1
cup
unsweetened coconut flakes
-
½
cup
chopped candied ginger
-
½
cup
brown sugar,
packed
-
2
teaspoons
ground cinnamon
-
2
teaspoons
ground ginger
-
½
teaspoon
freshly grated nutmeg
-
¼
teaspoon
ground cloves
-
1 ½
teaspoons
fine sea salt
-
½
cup
maple syrup
-
½
cup
extra virgin olive oil
-
3
tablespoons
blackstrap molasses
-
1
teaspoon
vanilla extract
-
Preheat oven to 325 degrees F. Line a large baking sheet with enough parchment to cover the sides of the pan.
-
In your largest mixing bowl, combine all ingredients and stir well. Spoon onto prepared baking sheet.
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Bake granola 40 - 45 minutes, stopping to stir every 15 minutes, until granola is fragrant and has a rich golden hue. During the last 15 minutes of cook time, keep a close eye – the granola should be just turning a deep golden brown, but not at all burnt. For maximum clumps, stir the granola just enough to prevent burning during the second half of cook time.
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Remove granola from the oven and use a silicone spatula to firmly press it into the pan. Set aside and let it cool completely, then break apart, and spoon into a container with a tight-fitting lid.
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Granola will keep for 1 month at room temperature.