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Gingerbread Cookie Granola
Heat oven to 400 degrees. Combine old fashioned oats, steel cut oats, pecans, and coconut on a rimmed baking sheet lined with parchment paper. Put in oven and toast until fragrant and golden, around 20 minutes for me. In a small bowl, whisk together melted coconut oil, molasses, spices, and salt until smooth. Remove oat mixture and turn oven off. Pour molasses mixture over toasted granola and stir. . .
Prep Time: 00:10
Cook Time: 00:25
2 cups old fashioned rolled oats
1/2 cup steel cut oats
1 1/2 cup nuts and seeds (i use some combo of pecans, almonds, walnuts, sunflower seeds, chia seeds, flax seeds, etc)
3/4 cup unsweetened shredded coconut
1/3 cup coconut oil
1/4 cup molasses
1/4 cup brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 teaspoon ground ginger
1/4 teaspoon pumpkin pie spice
1Heat oven to 325 degrees.
2In a large bowl, mix together oats, nuts/seeds, and coconut. Set aside.
3In a small saucepan, combine coconut oil, molasses, and brown sugar. Heat until mixture bubbles for 2 minutes or so, stirring often. Remove from heat and stir in salt and spices.
4Pour wet ingredients over dry and mix thoroughly. Spread onto a rimmed baking sheet (lined with parchment paper if you've got it!) and bake for about 40 minutes, stirring twice during baking.
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