(Natural) sugar and spice and everything nice, that’s what this granola is made of! At Christmas time, I welcome allll the ginger, cinnamon, and molasses flavored foods one can allow. This granola fits the bill and is loaded with equally as many superfoods to power up your antioxidant network at a time when all the crud seems to be spreading like wildfire.
Make our list of superfoods, and check it twice:
Dried goji berries
Unsweetened coconut flakes
Goji berries are the most concentrated source of beta carotene in the world. Just a handful a day of these little powerhouses can improve vision within a month(Note: they are a Nightshade). Goji berries and cocoa butter are not the sweetest things that will ever touch your tastebuds, but the sweetness from maple syrup and molasses will cover any bitterness. You might even choose to add in some chopped candied ginger, but that flavor is not for the faint of heart, especially if you plan to gift these to someone who might just be stepping into the world of healthy eating.
There’s just enough sweetness that still makes it a healthy breakfast or snack. I prefer mine in a bowl with some vanilla almond milk and a scoop of peanut butter. There’s a slight chance I’m eating that exact combination as I type this. These make the most festive gift for teachers, church workers, or neighbors, while still passing on the gift of good health too.
I’ve burnt at least two batches of these, turning a lot of deliciousness into bird food. I speak from experience when I say to watch this stuff closely and cook it low and slow! I suggest adding all the colorful foods (with the exception of the almonds) until after the oats are cooked. I tested one batch that had the pepitas go through the cooking process in the oven and the pretty green color turned to brown.
Spiced Gingerbread Granola
- 4 cups old fashioned gluten-free oats
- 1 cup slivered almonds
- 1/2 cup pecans, coarsely chopped
- 1/2 cup walnuts, coarsely chopped
- 1/4 cup hemp seeds
- 1/4 cup chia seeds
- 1/2 cup melted coconut oil
- 1/4 cup pure maple syrup
- 1/4 cup molasses
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons ground ginger
- 1/4 teaspoon cloves
- 1/2 teaspoon sea salt
- 1 teaspoon vanilla
- 1/4 cup dried coconut
- 1/4 cup cocoa butter
- 1/4 cup dried cranberries
- 1/4 cup dried goji berries
- 1/4 cup pepitas
- 1/4 cup shelled pistachios
- 1/4 cup candied ginger
- White chocolate chips (optional)
Preheat oven to 220 degrees and line a large jelly roll pan with parchment paper. In a large mixing bowl, combine oats, nuts, and seeds. In a smaller bowl, mix together spices with wet ingredients; cinnamon, nutmeg, cloves, maple syrup, molasses, coconut oil, and vanilla. Stir until sugar and spice is mixed very nice.
Spread the oat and nut mixture out onto the prepared pan and spread it in an even layer. Pour the sugar and spice mixture over the oats and stir until well-coated. Bake for 15 minutes, stir, and bake for an additional 15 minutes. The granola will begin to crisp and turn a rich golden color.
Once the granola is nearly cool (but not completely, as you want some heat remaining to allow the cocoa butter (or white chocolate chips) to melt just a little bit!), add all the colorful mix-ins; dried berries, nuts, coconut, and cocoa butter.
Let granola cool completely before breaking it into pieces for storing. Store in an airtight container for up to one weeks, or refrigerate for longer.
Photos and Content Copyright © Jaclyn Beaty Nutrition, 2018