Gluten free, clean eating

• Vegetarian

• Produce

  • 1/2 cup Golden raisins

• Breakfast Foods

  • 2 1/2 cups Rolled oats, old-fashioned

• Condiments

  • 1 tbsp Blackstrap molasses
  • 1/3 cup Honey

• Baking & Spices

  • 2 tsp Gingerbread spice mix
  • 1/8 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 1 cup Nuts
  • 1/2 cup Sunflower seeds

Found on leelalicious.com

Description

Ingredients

• 2.5 cups old-fashioned rolled oats (certified gluten free, if required)
• 1 cup nuts (I used almonds and pecans)
• ½ cup shelled sunflower seeds
• 2 teaspoons gingerbread spice mix
• ⅛ teaspoon sea salt
• ⅓ cup honey (or maple syrup to make vegan)
• 2 tablespoons coconut oil, melted
• 1 tablespoon blackstrap molasses
• ½ cup golden raisins
• optional: ¼ cup chopped crystallized ginger

Directions

• Preheat your oven to 300°F.
• In a large bowl, stir together oats, nuts and seeds. Add gingerbread spice mix and salt.
• Stir in the wet ingredients (honey, melted coconut oil, and molasses) until fully combined.
• Spread the gingerbread granola mix onto a large cookie sheet and bake for 15-20 minutes until obviously browned but not too dark. Stir once half way in.
• Remove baking sheet from oven and sprinkle the hot granola with the golden raisins (and optional crystallized ginger).
• Let the granola cool on the baking sheet. Break it into smaller chunks as you are filling it into an airtight storage container. I like to store my granola in large Mason jars.