Ginger Snap Granola
Quick oats, candied ginger, dried cranberries and pecans tossed in molasses and maple syrup, seasoned with ground cloves, nutmeg and cinnamon and baked to crisp.
Ingredients
- 2 cups quick oats
- ¼ cup chopped candied ginger
- ¼ cup dried cranberries
- 1 tablespoon molasses
- ¼ cup maple syrup
- 2 tablespoons fractionated coconut oil or oil of choice
- ½ cup pecans
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350 degrees
- In a medium bowl, combine the quick oats, candied ginger, and dried cranberry.
- In a pinch bowl, combine the spices and set aside.
- In a small bowl, fully combine the molasses, maple syrup, and coconut oil, then pour the contents out over the oats in the bowl. Stir to coat the oats.
- Dust with the spice mixture and stir to incorporate. Pour the mixture out onto a parchment lined baking sheet. Bake for 25 minutes, or golden brown. Let it cool before serving.
