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.
Print
Pin
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
Serving: 1cupCalories: 669kcalCarbohydrates: 53gProtein: 14gFat: 48gSaturated Fat: 7gPolyunsaturated Fat: 14gMonounsaturated Fat: 25gTrans Fat: 0.01gSodium: 231mgPotassium: 591mgFiber: 8gSugar: 23gVitamin A: 35IUVitamin C: 1mgCalcium: 136mgIron: 5mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.