I made this granola a few weeks ago, back when we were having cold and snowy weather. When it’s too cold to be outside, it’s always a good idea to stay warm and cozy inside. And it’s especially nice when you have tasty, crunchy snacks to munch on, like this Gingerbread Granola. If you’re a gingerbread fan, you’ll want to make this! It’s flavored with all the warm and wonderful gingerbread spices like cinnamon, ginger, cloves, and nutmeg. Molasses gives it a rich flavor, and dried cranberries and golden raisins add just the right amount of sweetness!
I shared this granola with some of my gingerbread-loving friends and they agreed that it had a wonderful gingerbread flavor! In addition to snacking on it, it’s great for a winter breakfast or brunch, sprinkled into a breakfast parfait or over a nice warm bowl of oatmeal. Stay cozy during winter weather as you savor the rich spicy taste of this homemade granola! 🙂
Gingerbread Granola
GINGERBREAD GRANOLA
Makes about 10 cups
6 cups old-fashioned rolled oats
2 1/2 cups whole or coarsely-chopped pecans
1/2 cup packed light brown sugar
1 teaspoon salt
1/2 cup ground flaxseed
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1/2 cup melted coconut oil
1/2 cup pure maple syrup
1/3 cup molasses
1 teaspoon pure vanilla extract
3/4 cup dried cranberries (stir into granola after baking)
3/4 cup golden raisins (stir in after baking)
1. Preheat oven to 350˚F. Line a 13 x 18″ rimmed baking sheet, or two 10 x 15″ baking sheets, with parchment paper; set aside.
2. In large bowl, stir together the oats, pecans, brown sugar, salt, flaxseed, ground cinnamon, ginger, cloves, and nutmeg.
3. In small bowl, mix together the melted coconut oil, maple syrup, molasses, and vanilla extract, stirring everything together. Add this mixture to the dry ingredients in the large bowl, stirring until everything is well-coated.
4. Spread the granola mixture evenly onto the prepared baking sheet (or sheets). Bake at 350˚F for a total of 24 to 26 minutes, removing from oven halfway through the baking time (after about 12 minutes) to stir so the granola bakes evenly. Return to oven for 12 to 14 more minutes or until granola is golden brown. Remove from oven and stir in the dried cranberries and golden raisins.
5. Cool the granola completely on pan (it will get crisper as it cools). After it has cooled, break into pieces and serve as a cereal or snack. Store in an airtight container at room temperature for up to 2 weeks. Or store it in an airtight container in the refrigerator for up to 3 weeks.
Recipe from NancyC | nancy-c.com
Thankfully, the freezing weather has since warmed up and it’s not as cold and blustery as it was! But I realized that, even in the middle of a big, winter storm, there’s a lot to be thankful for…the beautiful snow-globe-like landscape, a warm place to weather the storm, a crackling fire, hot drinks to sip on, neighbors who help shovel snow, and the chance to spend extra time with family and loved ones.
Sometimes we have no choice but to slow down during wintry weather, but slowing down is such a good thing for us! As Jeremiah 2:25 (The Message) reminds us, Slow down. Take a deep breath. What’s the hurry? Why wear yourself out? I want to try to make time to slow down more so I have time to reflect on and make time for things that are truly important—things that I so often take for granted. And when I have this outlook, I can even be thankful for snowy weather! 🙂
NancyC 