Gingerbread Granola: This sweet, crunchy gingerbread granola is a great topper for yogurt.
Prep Time 15 mins
Cook Time 55 mins
Total Time 1 hr 10 mins
Servings 30 servings, 2 Tbsp. each
Calories 58 kcal
Ingredients
- 2½ cups old-fashioned rolled oats
- ½ cup slivered almonds
- 1½ tsp. ground cinnamon
- 1¼ tsp. ground ginger
- ¼ tsp. ground cloves
- ¼ tsp. sea salt (or Himalayan salt)
- ¼ cup molasses
- 3 Tbsp. virgin coconut oil
- ½ cup unsweetened applesauce
Instructions
- Preheat oven to 300° F.
- Line baking pan with parchment paper. Set aside.
- Combine oats, almonds, cinnamon, ginger, cloves, and salt in a large mixing bowl; mix well. Set aside.
- Combine molasses, oil, and applesauce in a small saucepan; cook, over low heat, stirring continuously, for 4 to 5 minutes, or until oil has melted.
- Pour molasses mixture over oat mixture; mix until oats are evenly coated.
- Place on prepared baking pan; spread evenly in a thin layer.
- Bake for 50 minutes, stirring every 20 minutes, or until granola is light golden brown and crisp.
- Cool granola completely (it will get more crisp as it cools).
- Store in an airtight container.
