November 21st, 2024
Recipes
Gingerbread Pecan Granola
Valentina P
- Difficulty
•
- Time 30"
This homemade granola tastes like the holidays, but is wonderful year-round. Every bite has notes of peppery-sweet ginger, pecans, dried cranberries, and oat clusters. The hint of molasses brings all the flavors together and makes it taste surprisingly like a (healthy) gingerbread cookie. Perfect over cold milk or as a crunchy snack.
How To MakeDiet Type: Classic
Shopping List
- 1 1/2 cups rolled oats (not quick-cooking flakes)
- 1/2 cup unsalted pecans
- 1/4 cup coconut oil
- 1/4 cup flax seeds
- 1/4 cup dried cranberries
- 1/4 cup crystallized ginger, chopped into small pieces
- 2 tablespoons honey
- 1 tablespoon blackstrap molasses
- 1/2 teaspoon allspice
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground ginger
Instructions
- Step 1: Preheat the oven to 300°F. Line a large, rimmed baking sheet with parchment paper.
- Step 2: In a large mixing bowl, combine the oats, pecans, flax seeds, vanilla, salt, allspice, and ground ginger. Stir. Do not add the crystallized ginger or cranberries at this stage, or else they will harden while baking.
- Step 3: Heat the oil, honey, and molasses together in a microwave or small saucepan until easily mixable (this should only take about 15 seconds in a microwave). Pour the warm oil blend into the oat blend and stir until everything is lightly coated. Transfer the granola to the lined pan. Spread the granola evenly, so that it is not overcrowded.
- Step 4: Bake the granola for 20 to 25 minutes, stirring halfway through baking time.
- Step 5: Transfer the baking sheet to a cooling rack. Sprinkle the crystallized ginger and cranberries over the granola. Do not remove the granola from the pan for at least 40 minutes. During this time the granola will continue to lightly crisp and create tasty clusters. Note: For extra clusters, refrigerate the cooled granola directly on the sheet pan for 15 minutes before handling.
- Serve: Once cooled, break the granola into pieces of your desired size. Store on the counter in an airtight container.
Nutrition
This homemade granola tastes like the holidays, but is wonderful year-round. Every bite has notes of peppery-sweet ginger, pecans, dried cranberries, and oat clusters. The hint of molasses brings all the flavors together and makes it taste surprisingly like a (healthy) gingerbread cookie. Perfect over cold milk or as a crunchy snack.
How To MakeDiet Type: Plant-based
Shopping List
- 1 1/2 cups rolled oats (not quick-cooking flakes)
- 1/2 cup unsalted pecans
- 1/4 cup coconut oil
- 1/4 cup flax seeds
- 1/4 cup dried cranberries
- 1/4 cup crystallized ginger, chopped into small pieces
- 2 tablespoons maple syrup
- 1 tablespoon blackstrap molasses
- 1/2 teaspoon allspice
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground ginger
Instructions
- Step 1: Preheat the oven to 300°F. Line a large, rimmed baking sheet with parchment paper.
- Step 2: In a large mixing bowl, combine the oats, pecans, flax seeds, vanilla, salt, allspice, and ground ginger. Stir. Do not add the crystallized ginger or cranberries at this stage, or else they will harden while baking.
- Step 3: Heat the oil, syrup, and molasses together in a microwave or small saucepan until easily mixable (this should only take about 15 seconds in a microwave). Pour the warm oil blend into the oat blend and stir until everything is lightly coated. Transfer the granola to the lined pan. Spread the granola evenly, so that it is not overcrowded.
- Step 4: Bake the granola for 20 to 25 minutes, stirring halfway through baking time.
- Step 5: Transfer the baking sheet to a cooling rack. Sprinkle the crystallized ginger and cranberries over the granola. Do not remove the granola from the pan for at least 40 minutes. During this time the granola will continue to lightly crisp and create tasty clusters. Note: For extra clusters, refrigerate the cooled granola directly on the sheet pan for 15 minutes before handling.
- Serve: Once cooled, break the granola into pieces of your desired size. Store on the counter in an airtight container.
Nutrition
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Gingerbread Pecan Granola
PT30M 1 1/2 cups rolled oats (not quick-cooking flakes) 1/2 cup unsalted pecans 1/4 cup coconut oil 1/4 cup flax seeds 1/4 cup dried cranberries 1/4 cup crystallized ginger, chopped into small pieces 2 tablespoons honey 1 tablespoon blackstrap molasses 1/2 teaspoon allspice 1/2 teaspoon vanilla extract 1/2 teaspoon sea salt 1/4 teaspoon ground ginger Gluten Free Vegan 6 Servings
Ingredients:
