Gingerbread Granola

 

We've shared lots of granola recipes with you over the past few years.  This just might be my favorite of them all.  I made it for the first time last year and couldn't wait for the opportunity to make it again.  The smell when you are making this is just like gingersnap cookies -- heavenly.  I love the use of molasses instead of honey and the spices are so comforting. 

If you love gingerbread -- try these Ginger Pumpkin Chewies or the classic Sugar Crusted Ginger Chewies -- two of my favorites!

Gingerbread Granola
Yields:  approximately 8 cups
Source:  Kitchen Simplicity

Ingredients
1/3 cup molasses
2 tablespoons canola oil
1 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
3 cups rolled oats
1 cup coconut
1 cup pecans, chopped
1/2 cup raisins

Directions
Whisk together molasses, oil, vanilla, salt, cinnamon, ginger and cloves until well blended. Stir in oats, coconut and pecans until evenly coated. Spread onto two large rimmed baking sheets.  Wet your fingers and squeeze mixture together to form clusters (this step is optional).

Bake at 325ºF for 25-30 minutes, stirring occasionally, until oats are golden brown (if cooking both sheets at once, swap positions half way through baking time). Remove from oven and stir in raisins. Let cool completely before storing in an airtight container.