Granola, Homemade Gingerbread Paleo

By seamline

Ingredients

• 1 cup almonds
• 1 cup pecans
• 2/3 cup pepitas
• 1/2 cup coconut flakes
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp salt
• Pinch of ground cloves
• 1/3 cup maple syrup
• 1/4 cup coconut oil
• 2 tbsp molasses
• 1 tsp vanilla extract

Details

Servings 4
Adapted from paleogrubs.com

Preparation

Step 1

1. Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Add the almonds, pecans, and pepitas into a food processor and pulse to break the mixture into smaller pieces.

2. In a large microwave-safe bowl, melt the maple syrup, coconut oil, molasses, and vanilla together for 45 seconds. Remove from the microwave, add in the nut mixture from the food processor, and stir gently. Add the cinnamon, ginger, salt, and cloves. Stir well to combine.

3. Transfer the granola mixture to the lined baking sheet and spread it out in an even layer. Bake for 20-25 minutes until golden. Remove from the oven and let cool completely. Break into chunks and store in an airtight container or resealable bag for up to a week.