Gingerbread Granola (No Grain)
This easy gingerbread granola recipe is packed with holiday flavors, making it perfect for the holiday season. It's sweetened with molasses and maple syrup, which makes it a perfect breakfast.
Servings: 12
Calories: 233kcal
Equipment
Ingredients
- 1 cup raw almonds
- 1 cup raw pecans
- 1 cup raw cashews
- 2 - 3 tbsp ground flax seeds
- 1/4 coconut oil
- 3 tbsp blackstrap molasses
- 2 - 3 tbsp maple syrup*
- 1/2 tsp sea salt
- 2 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
Instructions
- Preheat the oven to 300F.
- Roughly chop the nuts into smaller pieces, or pulse them a few times in a food processor.
- In a mixing bowl, toss together chopped nuts, flaxseeds, and spices.
- In a separate bowl, whisk together melted coconut oil, blackstrap molasses, and maple syrup. Pour over the nut, seed, and spice mix. Mix well.
- Evenly, spread the granola mixture on a coconut oil greased baking sheet.*
- Bake for 20 – 25 minutes. Gently stir and flip with a spatula. Bake an additional 8 – 10 minutes. Keep a close eye on the oven, the granola can burn quickly.
- Let the granola cool completely. Optional: Stir in chocolate chips, coconut flakes, or dried cranberries. Enjoy!
Notes
- * For low carb and keto options, you can use keto-approved maple syrup.
- ** No need to spread out the granola too much, allow some to form clusters/chunks.
Nutrition
Serving: 1g | Calories: 233kcal | Carbohydrates: 16g | Protein: 5g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 14g | Sodium: 102mg | Fiber: 3g | Sugar: 10g