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. . .

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Servings: 8

Prep Time: 00:10

Cook Time: 00:25

Main Ingredients

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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