GINGERBREAD GRANOLA

Holiday breakfast parfait layered with Gingerbread Granola, Eggnog Chia Pudding (dairy-free), and vegan yogurt. Photo credit @terianncarty.

I’ve said it before and I’ll say it again: fresh from the oven granola is one of my absolute favourite things. So when my gal pal Teri-Ann Carty (@terianncarty) and I decided to collaborate on some holiday recipes, I knew a gingerbread granola was in order!

Flavoured with wonderful warming spices (see homemade spice mix recipe below) and blackstrap molasses, our granola has been a total hit with all of our taste-testers. Bonus is, unlike most store-bought granolas, this homemade version is refined sugar free and loaded with fibre, healthy fats and plant-based protein.

Gingerbread Granola Recipe

Ingredients for 7 to 8 cups of granola:

• 2 1/2 cups gluten-free old-fashioned rolled oats

• 1 cup raw pecans, roughly chopped

• 1/2 cup raw walnuts, roughly chopped

• 1/2 cup raw almonds, roughly chopped

• 1/2 cup raw pumpkin seeds

• 1/2 cup dried cranberries (pre-soaked and drained, see note below*)

• 1/2 cup unsweetened desiccated coconut

• 2 Tbsp shelled hemp seeds

• 2 Tbsp chia seeds

• 1 Tbsp gingerbread spice mix (recipe below)

• 3/4 tsp sea salt

• 1/2 cup organic coconut oil

• 1/3 cup pure maple syrup

• 1/4 cup blackstrap molasses

• 1 tsp pure vanilla extract

*Note: Dried fruit can get almost rock hard when baked in granola. To avoid this, you can add the cranberries after baking. However, if you prefer to have the fruit incorporated into your granola clusters, a better solution is to pre-soak them in warm water for 30 minutes before baking.

Directions:

1. Preheat oven to 325F and line a baking sheet with parchment.

2. In a large bowl, mix together oats, pecans, walnuts, almonds, pumpkin seeds, pre-soaked cranberries, coconut, hemp seeds, chia seeds, gingerbread spice, and salt.  Set aside.

3. Put coconut oil, maple syrup, and molasses in a small pot over low heat.  Melt together with frequent stirring. Remove from heat and stir in vanilla.

4. Add wet ingredients to dry ingredients and mix until well incorporated.

5. Spread the granola in a single layer on baking sheet (2 baking sheets may be required) and press down to create a uniform layer.

6. Bake for 12 minutes.  Remove from oven and gently move granola around, then bake for another 8 to 13 minutes.  The granola will continue to dry and harden as it cools.

7. Allow to cool then break into pieces and store in an airtight container.

Gingerbread Granola can be stored in an airtight container at room temperature for 2 weeks, in the fridge for one month, or freezer for 2 months.

Gingerbread Granola served on Eggnog Chia Pudding, along with unsweetened toasted coconut chips, dried cranberries, Giddy Yo chocolate-covered golden berries, sugar-free chocolate chips, a Snack Conscious Coffee Ginger Snack Bomb, hemp hearts, and bee pollen. Photo credits @terianncarty.

Homemade Gingerbread Spice Mix

This recipe makes just under 1/2 cup (7 to 8 Tbsp) of spice mixture. One tablespoon is needed for the granola and the rest can be reserved for use in baking (think cookies, banana bread, or my Apple Pear Cranberry Gingerbread Crisp), oats, pancakes, smoothies, or chia pudding. Alternatively, the recipe can easily be cut in half if a smaller amount is preferred.

Please note that you can adjust the spice mix to your liking by omitting/reducing or increasing certain spices.

Ingredients for approximately 1/2 cup spice mixture:

• 3 Tbsp ground cinnamon

• 2 Tbsp ground ginger

• 1 Tbsp allspice

• 2 tsp ground nutmeg

• 1 tsp ground cloves

• 1/2 tsp ground cardamom

• pinch of black pepper

Directions: Mix all the ingredients together and transfer to an airtight container such as a mason jar. Store in a cool, dry place for 3 to 4 months.