Impress everyone at this year’s Christmas party with easy, homemade gingerbread cookie granola. All natural, no refined-sugar and warming spices make this granola the perfect healthier holiday treat swap.
Gluten free? No problem, certified gluten free oats are a thing. Nut allergies? Leave out the pecans or swap for seeds. Vegan? They can enjoy this too.
Ginger has a ton of health benefits beyond easing a stomach ache, cinnamon has been shown to help stabilize blood sugar levels, and blackstrap molasses is incredibly dense in nutrients. Nothing beats eating sweets that are beneficial to your health (in moderation, of course).
Gingerbread Cookie Granola
- Prep Time:5 minutes
- Cook Time:20 minutes
- Total Time:25 minutes
- Servings:3 cups (approximately)
- 3 cup rolled oats (gluten free optional)
- 1/3 cup chopped pecans
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 pinch ground cloves
- 1 pinch ground nutmeg
- 1 pinch salt
- 2 tablespoon coconut oil
- 1/3 cup maple syrup
- 2 tablespoon blackstrap molasses
- 1 teaspoon vanilla extract
Preheat oven to 325°F.
Add oats, nuts, spices and salt to a medium bowl. Give a stir to evenly distribute ingredients.
Measure out maple syrup, molasses, coconut oil and vanilla into a microwave-safe bowl. Microwave for 30 seconds or until coconut oil is melted.
Pour microwaved mixture over the bowl of dry ingredients.
Mix until all dry ingredients are coated in the liquid mixture.
Spread raw granola onto a lined baking sheet. Bake for 10 minutes, stir, then finish off for another 10 minutes.
Enjoy by the handful, sprinkle on top of a smoothie bowl or make into cereal by adding your favorite nut milk.