Ingredients
The following ingredients have 17 Servings
- ¼ cup maple syrup
- ¼ molasses
- ¼ cup coconut oil, melted
- ½ tsp. pure vanilla extract
- ½ tsp. ground cinnamon
- ½ tsp. dried ginger
- ⅛ tsp. ground allspice
- ⅛ tsp. ground cloves
- Pinch ground nutmeg
- Pinch of sea salt
- 4 cups old-fashioned oats (certified gluten-free, if needed)
- 1 cup pecans, chopped*
- ½ cup unsweetened large flake coconut
- 1-2 Tbsp. chopped candied ginger (optional)
Instruction
- Preheat oven to 325°F.
- Line a large rimmed baking sheet with parchment paper.
- In a small saucepan, combine maple syrup, molasses, coconut oil, vanilla, cinnamon,, ginger, allspice, cloves, nutmeg and salt. Warm just until coconut oil melts then remove from heat.
- In a large bowl, combine oats and pecans.
- Pour molasses mixture over the oat and nut mixture and, using a large spoon or spatula, stir well to evenly coat everything.
- Spread granola in prepared pan and bake in 325°F oven for 10 minutes, then stir. Cook an additional 10-15 minutes, stirring every 5 minutes, until lightly browned.
- Remove pan to cooling rack to cool. Granola will crisp up as it cools. Stir in candied ginger and coconut flakes.
- When granola is completely cooled, transfer to a lidded container for storage.
- Keeps up to 1 month in the pantry or 3 months in the freezer
