Nothing gets me more excited to cook than fall weather. There's just something about the cold, crisp air that inspires me to make warm seasonal recipes. One of the tasks on our autumn family bucket list is to make festive trail mix, but I decided to make granola instead. Gingerbread sounded like a fun and festive flavor to try this year so we added spices and molasses to get the perfect flavor. This granola is crunchy and perfect for many different recipes. I suggest adding it to greek yogurt with apples for breakfast or a snack. I added vanilla almond milk to this gingerbread granola for breakfast today and the kids loved it. I'm sure it would be a fantastic topping for ice cream too!
Prep time: 10 minutes | Cook time: 30 minutes | Total time: 40 minutes | Yields 4 cups granola
- 3 cups rolled oats (gluten free if needed)
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 1/8 tsp ground cloves
- 1/4 cup brown sugar
- 1 cup nuts (we used pecans, walnuts, and a few cashews)
- 1/2 cup seeds (we used golden flax seeds, pumpkin seeds, and sunflower seeds)
- 3 TBSP butter (use coconut oil if vegan)
- 1/4 cup molasses
- 1/4 cup real maple syrup
- 1/4 tsp sea salt
- 1 tsp pure vanilla extract
- Combine oats, cinnamon, ginger, allspice, nutmeg, cloves, brown sugar, nuts, and seeds into a large bowl, set aside.
- In a small pot, melt butter or coconut oil over low heat. Stir in maple syrup and molasses.
- Remove pot from the heat and stir in the salt and vanilla extract.
- Pour the maple syrup mixture into the bowl of the oat mixture and stir together until all the ingredients in the bowl are evenly coated.
- Pour onto a large sheet pan. Spread evenly around the pan.
- Bake for about 30 minutes, stirring every 10 minutes.
- When the granola is golden brown and has a crunch to it*, remove from the oven and let it cool before eating.
*Stir every 10 minutes and try a bite to check for the perfect crunchy texture. Granola can burn easily without you knowing, so be sure to test every 10 minutes. This granola should be golden brown and mostly crunchy when you remove it from the oven. It will be totally crunchy like any other granola after it cools completely.