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Gingerbread Granola

Gingerbread Granola

This spice forward granola has a sweetness that lingers courtesy of real maple syrup. Gingerbread spice leans into cinnamon and ginger’s warmth and is accentuated by the kick of cloves and nutmeg. A heap of this spice mixture is a splendid addition to granola. It’s easy to make, easier to snack on, and will fill your home with the aroma of a cookie bakery.

Exceptional over tart yogurt, this granola is the perfect breakfast for frigid winter mornings and then long after the season ends. Serve it with fresh fruit, jam or roasted apples.

Serves

4

Prep time

5 minutes

Cook time

30 minutes

INGREDIENTS

  • 3 cups old fashioned oats
  • 1 cup pepitas or almonds
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/8 teaspoon salt
  • 1/2 cup coconut oil
  • 1/2 cup dark, robust maple syrup

INSTRUCTIONS

1. Preheat the oven to 300F and line a baking sheet with parchment paper.

2. In a large bowl, mix the oats, pepitas or almonds, cinnamon, ginger, nutmeg, cloves and salt together.

3. In a small saucepan, melt the coconut oil. Once melted, stir in the maple syrup and remove from heat.

4. Pour the coconut-maple mix over the oats and stir to combine.

5. Transfer the granola to the baking sheet and spread it into an even layer. Bake for 25-30 minutes, stirring once halfway through, until aromatic.

6. Remove the granola from the oven and allow it to cool. Once cooled, break into bits and store in an air tight container. Enjoy over yogurt with fresh or roasted fruit!

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