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.
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Servings: 8 cups
Equipment
- oven
Ingredients
- 2½ cups rolled oats gluten-free old-fashioned
- 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 coconut unsweetened desiccated
- 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 maple syrup pure
- ¼ cup blackstrap molasses
- 1 tsp vanilla extract pure
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.
Nutrition
Nutrition Facts
Vegan Gingerbread Granola
Serving Size
1 cup
Amount per Serving
Calories
669
% Daily Value*
Fat
48
g
74
%
Saturated Fat
7
g
44
%
Trans Fat
0.01
g
Polyunsaturated Fat
14
g
Monounsaturated Fat
25
g
Sodium
231
mg
10
%
Potassium
591
mg
17
%
Carbohydrates
53
g
18
%
Fiber
8
g
33
%
Sugar
23
g
26
%
Protein
14
g
28
%
Vitamin A
35
IU
1
%
Vitamin C
1
mg
1
%
Calcium
136
mg
14
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.