Description
A festive breakfast delight that combines the warm spices of gingerbread with crunchy granola.
Ingredients
Scale
- 3 cups rolled oats
- 1 cup nuts (such as pecans or walnuts), chopped
- 1 cup unsweetened shredded coconut
- 1/2 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup dried cranberries or raisins
Instructions
- Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, combine the rolled oats, chopped nuts, and shredded coconut.
- In a separate bowl, whisk together the honey (or maple syrup), melted coconut oil, vanilla extract, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and salt until well combined.
- Pour the wet mixture over the dry ingredients and stir until everything is evenly coated.
- Spread the granola mixture evenly on the prepared baking sheet.
- Bake in the preheated oven for 20-25 minutes, stirring halfway through, until golden brown.
- Remove from the oven and let it cool completely on the baking sheet.
- Once cooled, stir in the dried cranberries or raisins.
- Store in an airtight container at room temperature for up to 2 weeks.
Notes
- For added crunch, consider adding pumpkin seeds or sunflower seeds to the granola mixture.
- Customize the sweetness by adjusting the amount of honey or maple syrup based on your taste preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg