Gingerbread Granola

It's beginning to look a lot like Christmas...

...and this HOMEMADE GINGERBREAD GRANOLA is perfect for the season!

It pairs perfectly with yogurt, oats, fruit, or on its' own!

This recipe is full of my favorite winter ingredients including ginger, cinnamon, and pecans!

Keep reading to learn more about the health benefits of ginger.

Reduces --> inflammation and relieves menstural symptoms

May lower --> blood sugar and/or cholesterol levels

Protects against --> Heart diseeae, Alzheimer's disease, and some cancers

Helps with --> chronic indigestion and osteoarthiritis

This gingerbread granola won't last long in your house. My dad went back three times for more, haha!

This recipe also pairs perfectly with my Gingerbread Oats! Go check them out here.

Recipe below:

Preheat the oven to 350 degrees Fahrenheit and line a half-sheet pan with parchment paper. In a large mixing bowl, combine the oats, nuts, salt, cinnamon and ground ginger. Stir to combine.
Stir in the oil, maple syrup, molasses and vanilla. Turn the granola out onto your prepared pan and use a large spoon to spread it in an even layer. Bake for 10 minutes, then remove from the oven and top with coconut flakes (if using). Stir up the mixture to make sure the granola cooks evenly.
Return the pan to the oven for 8 to 11 more minutes, or until the granola is lightly golden on top. It will continue to crisp up as it cools. Let the granola cool before breaking it into pieces and enjoying.
Store the granola in an airtight container for up to 2 weeks in the fridge and 3 months in the freezer.

Recipe inspired and adapted by Cookie + Kate