Name: Gingerbread Granola
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 3 cups rolled oats; 1 cup walnuts, roughly chopped; 1 tbsp cacao powder; 2 tsp gingerbread spice (or Christmas spice)*; ¼ cup avocado oil; ⅓ cup honey; 2 tbsp molasses (or more honey); 1 tsp vanilla extract; ½ tsp sea salt; ¼ cup finely chopped candied ginger (optional, see notes)

Ingredients

Units Scale

3 cups rolled oats
1 cup walnuts, roughly chopped
1 tbsp cacao powder
2 tsp gingerbread spice (or Christmas spice)*
1/4 cup avocado oil
1/3 cup honey
2 tbsp molasses (or more honey)
1 tsp vanilla extract
1/2 tsp sea salt
1/4 cup finely chopped candied ginger (optional, see notes)

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Instructions

Preheat your oven to 350F (175C) and prepare a large baking sheet lined with parchment paper.
Add rolled oats and chopped walnuts to a large bowl. Set aside.
In a smaller bowl, whisk together the avocado oil, honey, molasses (if using), vanilla extract, and sea salt.
Pour the wet ingredients over the oats and walnuts and toss until well mixed.
Spread the mixture on your prepared baking sheet.
Bake in the preheated oven for 10 minutes. Toss, and bake for 10-12 more minutes.
The granola should be golden and toasted but it will still be slightly soft. It crisps up as it cools.
Once it’s completely cool, add the candied ginger and toss to mix.
Store in an airtight container at room temperature for up to a month.

Notes

Christmas spice:

Candied ginger: To prevent the candied ginger from sticking into one big clump, I toss it with cane sugar after chopping it. This helps the pieces from sticking together.