Gingerbread Granola

My family loves granola and my oldest requested I make Gingerbread Granola. The girls usually have it with yogurt but also like it plain as a snack. The girls then asked if we could give it as gifts this year as a good friend, and youngest godmother, loves granola (we even had to add extra craisins to hers). Granola is quick and simple to make, and great for little helpers to help with. The house smells amazing while it is baking! They even helped stamp tags, with a stamp I got a gift I was excited to use. They want to stamp or paint cloth to wrap them in but I like these jars we find so I am not sure what we will do. What I do know is this is a great gift I would love to receive and be sure to make extra for little nibblers. I have to make another big batch as this has been a breakfast and snack favorite in our house and it was gone quick! Cheers to a happy, healthy, holiday season!

Gingerbread Granola

Makes about 10-12 cups

6 c oats, gluten free

1-1/2 c coarse chopped pecans or walnuts (I like 1 1/2 cups, my girls aren’t nut fans so they like it without or less)

1/3 c coconut oil, melted

1/4 c molasses

1/3 c raw agave, pure maple syrup, or honey (honey for non-vegan)

1/4 c coconut palm sugar

2 tsp vanilla

2 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp sea salt

1 c dried cranberries, chopped dates, crystalized ginger, or raisins, optional

Another option sometimes we grate in zest from a lemon or orange to mix things up!

Preheat oven to 300 degrees. Line large baking sheet with parchment paper. In large mixing bowl, stir together oats, pecans, cinnamon, ginger and salt. Set aside. In separate small bowl, combine melted coconut oil, molasses, agave/honey, coconut sugar and vanilla. Pour over oat mixture and mix together with rubber spatula. Spread on prepared baking sheet. Bake 30 minutes, stirring every 10 minutes. Remove from oven when golden brown. Stir in cranberries. Cool completely and store in airtight container. Enjoy!