Healthy Gingerbread Granola Recipe | Low-Sugar, Crunchy & Cozy Breakfast

Preheat the oven to 325°F.

In a large mixing bowl, combine 298 g of rolled oats, 85 g of unsweetened wide flake coconut, 57 g of unsweetened fine shredded coconut, and 57 g of pumpkin seeds.

Mix in 1 teaspoon each of cinnamon, ginger, and cloves, or 1 tablespoon of gingerbread spice mix.

Stir the mixture together with a spatula to combine completely and set aside.

In a pot, weigh and combine 113 g of olive oil, 127 g of honey, 57 g of coconut sugar, 44 g of maple syrup, and 0.5 teaspoon of salt.

Heat the mixture over medium heat, stirring until the honey and sugar are completely combined.

Pour the olive oil mixture over the oat mixture and stir to combine until everything is coated.

Line a half sheet pan with parchment paper.

Dump the oat mixture onto the parchment paper and spread it out evenly.

Bake at 325°F for 20 minutes.

Stir the granola and rotate it, moving the outer portions to the middle and the middle portions to the edges.

Return the granola to the oven and bake for another 20 to 25 minutes or until golden brown.

Let the granola cool completely before breaking it into clusters.

Equipment Needed

Spice Level:

Dietary

Allergens