This gingerbread granola is perfect for Christmas, sweetened with molasses and a mix of gingerbread spices. Chopped crystallized ginger, nuts, and cranberries are mixed in after baking for a festive breakfast treat
Preheat the oven to 325 °F (165 °C). Line two large baking sheets (18x13 in) with parchment paper. Set aside
In a large bowl combine the oats, nuts, spices and salt. I like to use a Danish dough whisk to mix granola (you can buy it on Amazon). It works well. Set the mixture aside.
Meanwhile melt the coconut oil with the maple syrup and molasses in a small saucepan over medium heat. Stir well then pour over the oat mixture. Stir to coat all the ingredients with the syrup.
Transfer the mixture to prepared pans. Spread into an even layer from edge to edge.
Bake the mixture for 30 to 40 minutes, stirring it every 10 minutes and moving the pans around in the oven.
Let cool before adding the dried cranberries and candied ginger. Store in a jar.
Notes
This recipe makes almost 9 cups of granola so you can give it out as gifts and keep a little for yourself too!
Remember that if you want granola clusters, don't stir it as it bakes. On the other hand, if you like a finer granola, stir it often.
I sweetened this with a combination of baking molasses (also called Fancy molasses or light molasses) and maple syrup, but you could also incorporate honey, or even try with only molasses, depending on the flavour you want your granola to have. Obviously, more molasses will make the taste quite strong.
Instead of crystallized ginger and dried cranberries, you can try dried apples, raisins, or chopped pitted dates.
For a nut-free granola, replace the nuts with pumpkin seeds and/or sunflower seeds.
Do not use minute oats (which are too fine) or steel-cut oats (which are too coarse and hard).