Steph's Gingerbread Granola

I just love making granola, it's great with yogurt or as a snack. I like my granola on the lighter side but still crunchy. I've determined to get the right mix for me, I need to use either almond butter, maple syrup or coconut oil - sorry, molasses just doesn't cut it for me. This one uses almond butter and maplle syrup. If you prefer different spices, just replace the ones listed below with your favorite, like pumpkin.

This is so easy and fun to make, even more fun to eat, enjoy!

2 cups Rolled Oats

½ cup Pumpkin Seeds

½ cup Pecans, Chopped (or other preferred nuts)

½ cup Unsweetened Coconut Flakes

1/2 teaspoon cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

½ tsp Salt

⅓ cup Natural Almond Butter

¼ cup Maple Syrup

1. Preheat the oven to 325 °F / 160 °C.

2. Mix rolled oats thru salt, mix well then add almond butter and maple syrup in a large bowl. Mix everything together with a spatula until all pieces are evenly coated in the wet mixture.

3. Transfer to a greased or lined baking tray, using a spatula to firmly press it down. Bake for 20 minutes, flip, then bake for an additional 7-10 minutes.

4. Remove from the oven and let cool completely on the tray. Serve as desired; leftovers can be stored in a sealed container at room temperature for up to one month.


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