Gingerbread Granola

INGREDIENTS

4 cups old-fashioned rolled oats

1 ½ cups raw pecans and/or walnuts

1 teaspoon fine-grain sea salt (if you’re using standard table salt, use a little less)

1 1/4 teaspoon ground cinnamon

1 teaspoon ground ginger

½ cup melted coconut oil 

⅓ cup real maple syrup

¼ cup molasses

1 teaspoon vanilla extract

½ cup unsweetened coconut flakes

1 cup chopped dried cranberries

INSTRUCTIONS

Preheat the oven to 350 degrees Fahrenheit and line a jelly roll 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 spatula to spread it in an even layer. 

Bake for 10 minutes, then remove from the oven and top with coconut flakes. Stir up the mixture to make sure the granola cooks evenly and coconut is thoroughly mixed in.

Return the pan to the oven for 8 to 10 minutes, or until the granola is lightly golden on top. 

Add the chopped cranberries and mix them in. Let the granola cool before breaking it into pieces and enjoying.

Store the granola in an airtight container. It should stay fresh for 1 to 2 weeks. Store in the refrigerator for longer shelf life.