Name: Paleo Gingerbread Granola
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 cups
Cuisine: American
Ingredients: 1 cup cashews; 1 cup almonds; 0.5 cup pecans; 1 cup unsweetened coconut flakes; 0.5 cup molasses; 1 tsp ginger; 1 tsp cinnamon; 1 tsp nutmeg; 3 tablespoons coconut oil

From the Cook

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Paleo Gingerbread Granola

Organically Addison Verified

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Preheat oven to 325 and line cookie sheet with parchment paper.

Add cashews, almonds, and pecans to a large plastic bag. Take a jar and smash nuts until crushed (I don’t crush mine too much which leads to chunkier granola).

Dump crushed nuts into mixing bowl and add molasses, coconut flakes and melted coconut oil. Stir to combine.

Add spices and toss together.

Spread into one even layer on cookie sheet.

Cook for 10 minutes. Flip granola using spatula and cook for 5-10 more minutes. Watch closely to avoid burning.

Let cool then serve. I store mine in an airtight container on the counter.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Toast Nuts Separately for Even Crispness 🥜
Toast almonds, cashews, and pecans separately for 5-7 minutes before mixing, as they have different oil contents and toast at different rates, ensuring each nut reaches perfect crunchiness without burning.
Stir Every 5 Minutes for Uniform Browning 🥄
Spread granola in a single layer and stir every 5 minutes during baking to prevent burning on edges while centers remain underdone, creating consistently golden clusters throughout.
Bloom Spices in Warm Oil First 🌡️
Whisk cinnamon, ginger, and nutmeg into melted coconut oil before adding other ingredients to release their essential oils and intensify the warm, complex gingerbread flavor.
Cool Completely Before Storing for Maximum Crunch 🧊
Allow granola to cool completely on the baking sheet (at least 15 minutes) before transferring to storage containers, as it continues to crisp as it cools and won't clump from residual steam.
Add Coconut Flakes in Final Minutes ✨
Fold in unsweetened coconut flakes during the last 3-4 minutes of baking to prevent over-toasting and burning while still achieving light browning and preserving their delicate texture.