This festive Gingerbread Granola is healthier than most: it has a nice supply of protein, fiber and healthy fats from the nuts and olive oil. It is also less sweet than most. If you prefer a sweeter granola, feel free to decrease the molasses by 1 Tbsp (15ml) and increase the Maple Syrup by the same amount.
Serving suggestions: this granola is delicious with yogurt and fresh fruit, or as a cereal with milk of your choice!
Prep Time:20 min
Cook Time:26-36 mins
Total Time:46-56 mins
Yield:8 cups Granola 1x
Category:Breakfast and Brunch
4 c (360g) Rolled Oats (I use the “thick” variety)
3/4 c (90g) Pecan Halves or pieces (mine were salted)
1/2 c (60g) Sliced or Whole Almonds
1/2 c (60g) Pepitas or Pumpkin Seeds
1/2 c (53g) Ground Flaxseed or Ground Chia Seeds
1 tsp Salt
1 tsp Ground Cinnamon
1 tsp Ground Dried Ginger
1/2 tsp Ground Cloves
1/2 tsp Ground Nutmeg
1/2 tsp allspice
1/4 tsp Black Pepper
6 Tbsp (90ml) Extra Virgin Olive Oil
7 Tbsp (105 ml) Maple Syrup, Honey or Brown Rice Syrup
3 Tbsp (45ml) Molasses
1/2 c (60g) Dried Cranberries
1/3 c (60g) Crystalized Ginger, chopped fine
Preheat oven to 325F
In a large bowl, measure the rolled oats and the nuts.
In a small bowl, whisk together the following: ground flaxseed, salt, cinnamon, dried ginger, cloves, nutmeg, allspice, and black pepper. Then, whisk this mixture with the oats to evenly distribute.
In a bowl or measuring cup, combine the olive oil, maple syrup or honey, and molasses.
Add 1/3 of the liquid mixture to the oat mixture. Stir to coat the dry mix. Then add half the remaining liquid, stir. Then add the rest of the liquid and stir.
Pour the granola over the sheet pan. Place in preheated oven.
Bake, stirring after 12-15 minutes, until granola is golden and smells like gingerbread, between 26 and 36 minutes. The total time will depend on your oven. In my convection oven, the takes about 30 minutes. But in ovens that run hotter, it could take as few as 26 minutes. Remove from oven and let cool on the pan set over a cooling rack.