DOUBLE GINGERBREAD GRANOLA

By Bailey1_

Ingredients

• 4 cups old-fashioned oats
• 1 1/2 cups raw pecans and/or walnuts
• 1/2 cup chia seeds
• 1 cup pumpkin seeds
• 1 teaspoon sea salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1 inch chunk of ginger root, minced
• 1/2 cup melted coconut oil
• 1/3 cup real maple syrup
• 1/4 cup molasses
• 3/4 teaspoon vanilla extract
• 1/2 cup unsweetened coconut flakes

Details

Servings 1
Adapted from sophieuliano.com

Preparation

Step 1

I just love almost every kind of homemade granola, especially when I combine it with homemade almond milk. This time of year I get a bit obsessed with ginger: ginger tea (great for digestion), ginger bread, and especially my crunchy ginger granola.

Pre-heat the oven to 350 degress F

Mix all the ingredients together in a large bowl, making sure that the wet ingredients completely coat all of the oats and nuts. Spread evenly over a parchment-lined baking sheet.

Place in the oven for 20 minutes (half way through cooking time, make sure your turn over the granola and bring crispy bits from outside of pan into the center).
The granola will keep in an airtight container for up to 1 month.