White Chocolate Gingerbread Granola Recipes
- 6 cups old fashioned oatmeal
- 2 cups sunflower seeds/pumpkin seeds mixture
- 2 cups chopped almonds
- 1 cup unsweetened shredded coconut
- 1 Tablespoon cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon cloves
- 1 teaspoon salt
- 1 cup coconut oil (- melted)
- 1/2 cup pure maple syrup
- 1/3 cup molasses
- 1 Tablespoon vanilla
- 1 cup white chocolate chips
- 1 1/2 cup low-sugar dried cranberries
- Preheat oven(s) to 325 degrees. Spray two baking sheets with baking spray.
- Combine the dry ingredients (except the coconut) in a large mixing bowl – the oatmeal, sunflower seeds, pumpkin seeds, almonds, cinnamon, nutmeg, ginger, cloves, and salt.
- In a medium bowl, stir together the melted coconut oil, maple syrup, molasses, and vanilla. Heat in microwave for a minute. Stir well.
- Pour the wet ingredients over the dry ingredients, and stir until all is well coated.
- Pour the granola on to two baking sheets, and spread evenly. Bake for 15 minutes, and then add the coconut, stirring to combine. Bake another 15 minutes and remove from oven.
- Sometimes I bake this another 5-7 minutes, depending on how dark it is. Watch the granola closely during the last few minutes of baking time. Depending on your oven, this can burn easily.
- When granola is completely cool, add the white chocolate chips and dried cranberries to it, and stir.
- Store granola in airtight container or freezer bags. We like to keep our granola in the freezer.
Rated : 5 from 8 votes
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