Gingerbread Chocolate Chip Granola
Ingredients:
- 3 cups (270g) Rolled Oats, large flake
- 1 cup (100g) Pecan Halves
- 1 cup (70g) Blanched Almonds, sliced
- 1/2 cup (65g) Dried Cranberries
- 1/4 cup (85g) Honey
- 1/4 cup (54g) Coconut Oil, melted
- 3 tbsp Fancy Molasses
- 1 tsp Vanilla
- 2 tsp Ground Ginger
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Cloves
- 3/4 tsp Ground Nutmeg
- 1/2 cup (80g) Semi-Sweet Chocolate Chips
Directions:
- Preheat oven to 300°F. Line a cookie sheet with parchment paper and set aside.
- In a large bowl, mix together the rolled oats, pecans, almonds, and dried cranberries. Set aside.
- In a separate bowl, combine the honey, coconut oil, molasses, vanilla and spices.
- Pour the wet ingredient mixture over the oats and nuts. Mix gently until the oats are evenly coated.
- Spread out on the prepared cookie sheet.
- Bake for 20 minutes, giving the granola a good stir on the sheet pan. Bake for an additional 15-20 minutes.
- Remove and allow granola to cool completely.
- Break up the granola and store in an airtight container.
- Serve with yogurt, milk, or as a snack on its own!
Notes: Store in an airtight container at room temperature for up to 2 weeks.
Prep Time: 10 Minutes
Bake Time: 35-40 Minutes
Total Time: 45-50 Minutes
Yield: Approx. 5 Cups