All Day Christmas Granola: Gingerbread Granola
You can use whatever raw nuts you have on hand—just make sure that they are all whole or large pieces so that they do not burn. You can also substitute the maple syrup for honey, which will result in a crunchier texture.
Ingredients
6 cups oats
1 1⁄2 cups raw cashews
1 1⁄2 cups raw almonds
1 1⁄2 cups raw walnuts
2 cups raw unsweetened coconut chips
1/3 cups flaxseed, flaxseed
2/3 cups raw pumpkin seeds
3/4 cups pure maple syrup
1/4 cups molasses
3/4 cups coconut oil
1 1⁄2 tbsps pure vanilla extract
1/4 cups ground ginger
1 tbsps ground cinnamon
1/2 tbsps kosher salt
1 drizzle raisins
1 drizzle crystallized ginger
Preparation
Preheat the oven to 285ºF.
In a large bowl, stir together the oats, cashews, almonds, walnuts, coconut chips, flaxseed, and pumpkin seeds to combine.
In a large, shallow pan over low heat, heat the maple syrup, molasses, and coconut oil until warmed through. Alternatively, you can microwave the ingredients in a microwave-safe bowl until warmed through. Whisk to combine.
To the warm maple syrup mixture, add the vanilla, ground ginger, cinnamon, and salt and whisk again to fully combine. Stir the spiced maple syrup mixture into the bowl with the dry ingredients and mix until fully combined and coated.
Line two baking sheets with parchment paper. Divide the granola between the baking sheets. Spread the granola in an even layer, being careful not to pat it down with your hands.
Bake, rotating the baking sheets once halfway through, until the granola is fragrant and the nuts and coconut look toasted, 30 minutes. Let the granola cool completely on the baking sheets.
Once the granola is fully cooled, transfer it to a large bowl and mix in as many raisins and as much crystalized ginger as you’d like. Store in a tightly sealed container in a cool, dry place, or freeze for future use.
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