In This Article
TOTAL TIME: 45 minutes
ACTIVE TIME: 15 minutes
MAKES: 8 servings
My two redheaded “gingers,” Ross and Baby V, go crazy for all things gingerbread.
As hearty and filling as this granola is, the two of them will go through a batch faster than you can say “gingerbread house.”
I really can’t blame them because this gingerbread granola tastes just like a gingerbread cookie, and your kitchen will smell like absolute heaven when it’s in the oven.
If your family doesn’t devour the whole batch straight from the pan, try it with yogurt or milk for breakfast or sprinkled over vanilla ice cream for dessert.
Gingerbread Granola Ingredients
Dry
3 cups rolled oats
1/4 cup roughly chopped walnuts
1/4 cup roughly chopped pecans
1/4 cup unsweetened shredded coconut
2 tablespoons coconut sugar
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon salt
Wet
1/4 cup creamy peanut butter (or other nut butter of your choice)
1/4 cup molasses
1/4 cup maple syrup
2 tablespoons coconut oil, melted
1 tablespoon vanilla extract
Add-In
½ cup raisins or dried cranberries
Instructions
- Preheat the oven to 325°F.
- In a large bowl, whisk the dry ingredients together.
- In a small bowl, combine the wet ingredients. Add the wet ingredients to the large bowl of dry ingredients and stir thoroughly.
- Use a spatula to spread the mixture out on a baking sheet. Bake for 15 minutes, then remove the baking sheet from the oven and use the spatula to mix the granola. Return to the oven and bake for another 15 minutes.
- Remove from the oven, and let the gingerbread granola cool completely, allowing it to crisp up. Add the raisins or cranberries and transfer to an airtight container.
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Well Being Journal adapted the above excerpt from The Colorful Family Table by Ilene Godofsky Moreno. Copyright © 2019 by Ilene Godofsky Moreno. Published with permission from BenBella Books.
