dairyfree

 

 

 

I admit, I don’t usually bake but with this quick and easy recipe I figured why not?! 

This recipe is adapted from http://cookieandkate.com/2013/gingerbread-granola/

 

• 4 cups old-fashioned rolled oats
• 1½ cups raw pecans 
•  ½ teaspoon salt
• 1 teaspoon of Epicure Gingerbread spice
• ½ cup melted coconut oil 
• ⅓ cup Roger’s Golden Syrup
• ¼ cup molasses
• ¾ teaspoon vanilla
• ½ cup unsweetened coarsely shredded coconut 
• ⅓ cup chopped dried cranberries
• ¼ cup chopped candied ginger 

 

1. 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 gingerbread spice. Stir thoroughly to combine.

 

2. Stir in the coconut oil, 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 20 minutes, then remove from the oven and top with  the shreded coconut. Mix in the coconut and stir up the mixture to make sure the granola cooks evenly. Return the pan to the oven for 10 more minutes.

 

3. In the meantime, roughly chop the dried cranberries and candied ginger. After the 10 minutes is up, remove the pan from the oven and add the chopped cranberries and ginger. Stir to combine.

 

4. Let the granola cool before eating. The granola will continue cooking just a bit in the cooling process, so if it seems a little wet at first, don’t worry.

 

You’re done! Enjoy this snack with some yogurt, milk or simply just eat a bowl while your watching netflix 🙂