Gingerbread Granola with Nuts (Print Version)
# Ingredients:
01 -
3 cups old-fashioned rolled oats (270g)
02 -
1 1/2 cups mixed nuts (150g), such as pecans, hazelnuts, almonds, and walnuts
03 -
2 tablespoons gingerbread spice mix or 2 1/2 teaspoons cinnamon, 1 teaspoon ground ginger, 3/4 teaspoon nutmeg, 3/4 teaspoon ground cloves, 1/2 teaspoon cardamom, 1/2 teaspoon allspice
04 -
1/3 cup brown sugar (70g)
05 -
Zest grated from 1 orange (optional)
06 -
1/4 cup maple syrup
07 -
1/4 cup unsulfured molasses (not blackstrap, or substitute with additional maple syrup and sugar)
08 -
2 teaspoons vanilla extract
09 -
1/4 teaspoon almond extract
10 -
1/4 teaspoon salt
11 -
1/2 cup coconut oil
12 -
1/2 cup untoasted, unsweetened coconut chips
13 -
1/2 cup dried cranberries
14 -
1/2 cup chocolate chips or chopped chocolate (preferably a mix of bittersweet and milk chocolate)
# Instructions:
01 -
Preheat the oven to 325°F (160°C). Line a large baking sheet with parchment paper.
02 -
Roughly chop the nuts.
03 -
In a large bowl, whisk together maple syrup, molasses, vanilla extract, almond extract, and coconut oil.
04 -
Add the oats, nuts, spices, sugar, and orange zest to the bowl and stir to coat.
05 -
Spread the mixture on the baking sheet in an even layer.
06 -
Bake for 10 minutes, take out of the oven and stir the granola, spread in an even layer, and bake for another 10 minutes.
07 -
Stir in the coconut chips and bake for another 10 minutes.
08 -
Check granola often to ensure it doesn't get too dark. Bake until golden brown, stirring as needed for even baking. Total baking time is approximately 30 minutes.
09 -
Take the granola out of the oven and stir in the dried cranberries. Leave to cool completely.
10 -
When the granola has cooled, stir in the chopped chocolate or chocolate chips.
# Notes:
01 -
Store granola in a tightly closed container or cookie tin for up to a week.
02 -
Use untoasted coconut chips to avoid burning. If using toasted chips or shredded coconut, add them 3-4 minutes before baking is finished.
03 -
Granola won't be crunchy when hot but will crisp up as it cools.