Best Gingerbread Granola Recipe
½ cup walnuts, chopped
½ cup pecans, chopped
4 cups rolled oats
1 cup slivered almonds
2 teaspoons cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ cup coconut oil
½ cup maple syrup
2 tablespoons molasses
2 teaspoons vanilla extract
1 cup dried cranberries
Preheat oven to 325 F.
Chop the walnuts and pecans into chunks.
In a large bowl, combine the oats, walnuts, pecans, almonds, cinnamon, ginger, and cloves.
Add the coconut oil, maple syrup, molasses, and vanilla to a small pot, and heat on medium-low for about 3 minutes, until well blended.
Pour the warm mixture over the dry ingredients, and stir well to blend.
Lay the mixture out on a large cookie sheet lined with parchment paper (or coated with cooking spray).
Bake for 15 minutes, then stir the mixture, and put it back in the oven for about 5 more minutes. Check to make sure it isn't getting burnt.
Cool the granola on the baking sheet for about 30 minutes.
Add the dried cranberries, and stir to combine.