Vegan Gingerbread Granola
I'm a little obsessed with gingerbread anything so why not make a granola to boot! It's that time of year for nutmeg and all spice my friends.
Equipment
- oven
Ingredients
- 2½ cups gluten-free old-fashioned rolled oats
- 1 cup raw pecans (roughly chopped)
- ½ cup raw walnuts (roughly chopped)
- ½ cup raw almonds (roughly chopped)
- ½ cup raw pumpkin seeds
- ½ cup dried cranberries (soaked in warm water for 30 minutes or add after baking)
- ½ cup unsweetened desiccated coconut
- 2 tbsp shelled hemp seeds
- 2 tbsp chia seeds
- 1 tbsp gingerbread spice mix
- ¾ tsp sea salt
- ½ cup pecan butter
- ½ cup olive oil
- ⅓ cup pure maple syrup
- ¼ cup blackstrap molasses
- 1 tsp pure vanilla extract
Instructions
- Preheat the oven to 325 (convection if you have).
- Mix all dry ingredients together and set aside.
- In a small pot combine all wet ingredients until combined. Add wet to dry and mix until fully combined.
- Spread evenly on two cookie sheets and place in a preheated oven.
- Bake for 20 minutes, turn the pans and bake for 10 more. Allow to cool completely before using a spatula to break up into clusters.