Try this Gingerbread Granola this holiday season.
Recipe by Mimi Council.
Gingerbread Granola
Makes 32 ounces (7 cups)
298 grams (3 cups) organic rolled oats
1 teaspoon organic cinnamon
1 teaspoon organic ginger
1 teaspoon organic cloves
170 grams (1 1/2 cups) organic walnuts
113 grams organic cane sugar
113 grams organic coconut toil
1/2 cup water
57 grams (3 tablespoons) organic blackstrap molasses
28 grams organic light corn syrup
1 teaspoon organic vanilla extract
½ teaspoon fine sea salt
170 grams (1 cup) organic dried blueberries
Method
Preheat the oven to 325°F. Line a baking sheet with parchment paper.
In a large mixing bowl, add the oats, cinnamon, ginger, and cloves and whisk together. Add the walnuts. Set aside.
In a small saucepan, add the cane sugar, coconut oil, water, molasses, and corn syrup. Cook on medium/high heat until everything is combined. Remove from heat and add in the vanilla extract and sea salt. Stir to combine completely. Pour the sugar mixture over the oat mixture and fold to combine and completely coat the oats.
Transfer to the prepared baking sheet and spread out as evenly as possible. Bake for 20 minutes, remove from the oven and stir to rotate granola. Bake again for 20 minutes or until golden brown. Let cool completely on the baking sheet.
Once cool, add granola and blueberries to a large mixing bowl. Mix to combine completely.
Store in an airtight container for up to 1 month.
Gluten Free – Use gluten free oats.
Sea Level – Bake at 325°F for 25 minutes, remove from oven and stir to rotate granola. Bake again for 25 minutes or until golden brown.
Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!