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.

5 from 4 votes

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Servings: cups

Author: Teri-Ann Carty

Prep Time: 10

Cook Time: 25

Total Time: 35

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

US Customary - Metric

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

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.