Description
This Gingerbread Granola is the perfect quick and easy breakfast for busy winter mornings! It stores well and makes a great DIY Christmas gift for friends and family!
Ingredients
Units
Scale
- 3 cups rolled oats
- 1 cup walnuts, roughly chopped
- 1 tbsp cacao powder
- 2 tsp gingerbread spice (or Christmas spice)*
- 1/2 tsp sea salt
- 1/4 cup avocado oil
- 1/3 cup honey
- 2 tbsp molasses (or more honey)
- 1 tsp vanilla extract
- 1/4 cup finely chopped candied ginger (optional, see notes)
Instructions
- Preheat your oven to 350F (175C) and prepare a large baking sheet lined with parchment paper.
- Add rolled oats, chopped walnuts, cacao powder, gingerbread spice, and sea salt to a large bowl and stir to mix well. 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: Christmas spice is what my family has always used for our gingerbread cookies. It has more spices than gingerbread and no ginger. If you've never tried it, I highly recommend it!
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.