Nutty Gingerbread Granola (and a giveaway!

• Produce

  • 1 1/2 tsp Ginger, ground

• Breakfast Foods

  • 3 cups Rolled oats, gluten free

• Condiments

  • 4 tbsp Maple syrup or honey
  • 1 tbsp Molasses

• Baking & Spices

  • 1/2 tsp Allspice, ground
  • 1 tsp Cinnamon, ground
  • 1/2 tsp Nutmeg, ground
  • 1/4 tsp Sea salt, fine
  • 1 tsp Vanilla

• Oils & Vinegars

  • 6 tbsp Oil

• Nuts & Seeds

  • 1 1/2 cups Nuts, raw

• Other

  • 6 tablespoons Smile Wholefood Blend of choice (I prefer the cranberry here*

Found on nourishedtheblog.com

Description

Ingredients

• 3 cups rolled oats, gluten free
• 1½ cups raw nuts, chopped (I used a combination of almonds, walnuts and pecans)
• 6 tablespoons Smile Wholefood Blend of choice (I prefer the cranberry here)*
• 1½ teaspoons ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground allspice
• ¼ teaspoon fine sea salt
• 1 tablespoon molasses
• 4-5 tablespoons maple syrup or honey**
• 6 tablespoons oil (I used avocado oil)
• 1 teaspoon vanilla

Directions

• Preheat oven to 325F and line a baking sheet with parchment paper or a baking mat.
• In a large mixing bowl combine oats, Smile Wholefood Blend, spices (ginger, cinnamon, nutmeg, allspice), salt and nuts. Stir to combine.
• In a microwave safe bowl, add molasses, honey, oil and vanilla. Microwave for 30 seconds until just warm. Whisk to combine then pour over oat mixture.
• Stir the oat, ensuring that the oats are evenly coated with the honey mixture. (If mixture is too dry add a little more honey and a little more oil until a better consistency is better. If the mixture is too wet add a couple tablespoons of oats.)
• Transfer the oat mixture to the prepared baking sheet and smooth into an even layer. Bake for 25-30 minutes until golden brown and crunchy, being sure to stir even 10 minutes or so to prevent burning around the edges.
• Let cool completely on the pan before transferring to an airtight container.