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.
- 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
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.