October is the month of pumpkin and pumpkin spice everything, but soon it will be the time for gingerbread. If you’re looking for a good granola recipe, Gingerbread Granola is really good anytime. And it’s gluten-free. Make it ahead and it will keep in an airtight container for several weeks.
Gingerbread Granola
Gingerbread Granola
Ingredients
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- 3 1/4 cups gluten-free rolled oats
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- 1 3/4 cups mixed raw nuts
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- 3 Tbsp organic cane sugar
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- 1/4 tsp sea salt
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- 1 1/2 tsp ground cinnamon
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- pinch ground cloves
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- 1/4 cup melted butter
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- 1/3 cup maple syrup
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- 2 Tbsp molasses
- 2 tsp freshly grated ginger
Instructions
- Preheat oven to 325 degrees F. Combine the dry ingredients in a large bowl. In a small saucepan over medium-low heat, heat the wet ingredients until well combined (about 1-2 minutes). Pour the wet mixture over the dry ingredients and mix well until there are no dry patches. Spread the mixture evenly onto a large baking sheet and bake for 20 minutes, stirring near the halfway point to ensure even cooking. Remove from the oven and let cool completely on the pan before storing. Keep in an airtight container for several weeks.