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    Gingerbread Chocolate Chip Granola


    • 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


    1. Preheat oven to 300°F. Line a cookie sheet with parchment paper and set aside.
    2. In a large bowl, mix together the rolled oats, pecans, almonds, and dried cranberries. Set aside.
    3. In a separate bowl, combine the honey, coconut oil, molasses, vanilla and spices.
    4. Pour the wet ingredient mixture over the oats and nuts. Mix gently until the oats are evenly coated.
    5. Spread out on the prepared cookie sheet.
    6. Bake for 20 minutes, giving the granola a good stir on the sheet pan. Bake for an additional 15-20 minutes.
    7. Remove and allow granola to cool completely.
    8. Break up the granola and store in an airtight container.
    9. 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