Gingerbread Granola

We started to make her own granola when our favourite cereal increased in price and wasn't as much "bang for our buck"  We wanted and found more! 

Follow up to our
​Original recipe... 

BETTER THAN STORE
BOUGHT GRANOLA

Put out the candles. 
You home is going to smell like a gingerbread house!

​Save yourself $$$ ​Customize with ingredients you LOVE! 
​
Don't settle. ​Make your own! 

---

INGREDIENTS

• 4 cups old-fashioned rolled oats
• 1 ½ cups raw pecans, walnuts ( We used walnuts, pepitas, almonds and hemp seeds)
• 1 teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to ¾ teaspoon)
• ½ teaspoon cinnamon
• ½ teaspoon ground ginger
• ½ cup melted coconut oil (or olive oil)
• ⅓ cup real maple syrup
• ¼ cup molasses
• ¾ teaspoon vanilla
• ½ cup large, unsweetened coconut flakes. 
• ⅓ cup chopped dried cranberries
• ⅓ cup chopped candied ginger (optional) 

INSTRUCTIONS

1. Preheat the oven to 350 degrees Fahrenheit and line a half-sheet pan with parchment paper. In a large mixing bowl, combine the oats, nuts, salt, cinnamon and ground ginger. Stir thoroughly to combine.
2. Stir in the oil, maple syrup, molasses and vanilla. Turn the granola out onto your prepared pan and use a large spoon to spread it in an even layer. Bake for 20 minutes, then remove from the oven and top with coconut flakes. Mix in the coconut and stir up the mixture to make sure the granola cooks evenly. Return the pan to the oven for 10 more minutes.
3. In the meantime, roughly chop the dried cranberries and candied ginger (optional). After 10 minutes is up, remove the pan from the oven and add the dried fruit. Stir to combine.
4. Let the granola cool before enjoying. The granola will continue cooking just a bit in the cooling process, so if it seems a little wet at first, don’t worry.
5. Store the granola in an airtight container. It should stay fresh for 1 to 2 weeks. Store in the refrigerator for longer shelf life.

It won't last that long! 

​Next up... homemade almond beverage

inspired by Cookie & Kate

Photography by Shane 

Our granola is petroleum and rubber FREE!​
Made without BHA, BHT, and TBHQ 

---

​"BHA and BHT have been used in food products, with some restrictions, since the late 1950s. TBHQ is a more recent addition to the list of antioxidants allowed in food, in Europe, it became an accepted antioxidant for food use in 2004.

BHA: Butylated hydroxyanisole (E320)
BHT: Butylated hydroxytoluene (E321)
TBHQ: Tertiary-butyl hydroquinone (E319)

There is nothing ‘natural’ about BHA, BHT, and TBHQ. They are synthetic compounds produced in laboratories. BHT was initially developed as an antioxidant for use with petroleum and rubber products."
Source: Food that can make you ill.

---

Enjoy this homemade cereal.
We do everyday!