Gingerbread Granola
From jo_jo_ba 8 years ago
- 2 hours to make
- Serves 19
This nut-free, chunky granola is packed with spices and nutty grains, whick soak up the flavours of the pumpkin puree and apple butter. Try some in your next parfait! Makes ~ 9 ½ cups, 19 (½-cup) servings
Ingredients
- ⅓ cup pumpkin puree shopping list
- ½ cup apple butter shopping list
- 2 tbsp canola oil shopping list
- 2 tbsp molasses (not blackstrap) shopping list
- ¼ tsp liquid stevia shopping list
- ¼ tsp salt shopping list
- ¼ tsp cinnamon shopping list
- 2 tsp ginger shopping list
- ¼ tsp nutmeg shopping list
- ¼ tsp cloves shopping list
- ½ tbsp vanilla shopping list
- 1 ½ cups large flake rolled oats shopping list
- ½ cup instant oats shopping list
- ⅓ cup graham cracker crumbs (Mary's Gone Crackers makes a refined-sugar free graham!) shopping list
- ½ cup kinako shopping list
- 3 tbsp millet shopping list
- ½ cup toasted pumpkin seeds shopping list
How to make it
- Combine all the “wet” ingredients and seasonings (pumpkin puree through vanilla), then add remaining “dry” ingredients, stirring well.
- Bake on a lined baking sheet at 300F for 1 hour, stirring every 20 minutes or so until oats are golden. Turn off the oven and let stand inside for 30 minutes.
- Remove from the oven and cool completely on the sheet
People Who Like This Dish 2
- clbacon Birmingham, AL
- jo_jo_ba Oshawa, CA
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