Gingerbread Granola
Gluten Free
Adapted from theglutenfreeaustrian.com by My Little Blue Heron
A delicious and addictive keeper. I made this and gifted during the holidays. It’s festive, but once you sample it, you’ll want to have this all year round. It’s wonderful sprinkled over yogurt, or just as a little munchie.
I suggest using a sweet molasses like “Mother’s”. Blackstrap is pretty bitter. Don’t skimp on the ground cloves - it makes this really gingerbready.
Use refined coconut oil for a less dominant coconut flavor. Liquid or solid works well. If you don’t have dried cranberries on hand, throw in any small dried fruit. Dried cherries are fantastic, and raisins are always great! I recommend nuts.com Great products!!
I opted out of almonds and subbed macadamia nuts. You’re the nut boss.
Please enjoy this easy to put together and delicious treat!
stay strong and brave,
jane
Gingerbread Granola
Equipment: Two baking sheets lined with parchment paper. Large bowls, Kitchen scale.
Ingredients:
550 grams GF Rolled Oats
125 grams raw pecans, chopped
75 grams macadamia nuts, chopped (or sliced, raw almonds)
50 grams raw, unsweetened flaked coconut
45 grams light brown sugar
2 tsp. ground cinnamon
1 1/2 tsp. ground ginger
1/4 tsp. ground cloves
1 tsp. kosher salt
120 grams pure maple syrup (if you don’t have, use dark Agave)
120 grams solid (or liquid) refined coconut oil
50 grams molasses
2 tsp. Pure vanilla extract (or, use 1 tsp ground vanilla and add to the dry mix)
Additions for Post-baked (not optional):
Additional coconut flakes (to taste)
100 grams dried cranberries, or dried cherries or other dried small fruit
75 grams candied ginger, chopped into small bits
Procedure:
Oven racks in middle upper and lower third of oven.
Preheat oven to 300º F.
In a LARGE bowl, combine oats, nuts, coconut flakes, brown sugar, spices (if using vanilla powder), and salt.
Mix well using a Danish bread whisk or your clean hands.
In a microwave safe bowl or measuring cup (or on the stovetop), heat coconut oil, maple syrup and molasses until all melted and warm. If using vanilla extract, add it.
Whisk together with a little whisk until well combined.
Pour over dry mixture and mix thoroughly, taking care that wet and dry are well incorporated. Let sit for a few minutes.
Divide granola between the two parchment lined baking sheets. Spread evenly.
Bake for about 20 minutes. Stir carefully and rotate sheets, top to bottom and front to back. Back an additional 20-30 minutes, stir as needed. Take care not to burn the nuts.
The granola will crisp up as it cools.
When you remove from oven, sprinkle with remaining coconut flakes. Let sit until almost completely cool (slightly warm is good). Return to large bowl and mix in dried fruit.
COOL COMPLETELY before storing. Best stored in glass jars. You may freeze it. This will keep it crisp and delicious for months!
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