Paleo Gingerbread Granola

I’ll never buy store bought granola again! This homemade version is super easy to make and just so delicious. I love that it is customizable; just use whichever nuts or seeds you have on hand. I eat this with coconut milk yogurt and fresh fruit or with some almond milk. It’s a delicious garnish, fun breakfast or easy snack. Once you make this, you’ll understand why I always have a batch on hand!

Author: Organically Addison

Meal Type: Breakfast

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 2 cups

Calories: 1,435 kcal per serving

Ingredients

1 cup - cashews
1 cup - almonds
½ cup - pecans
1 cup - unsweetened coconut flakes
½ cup - molasses
1 tsp - ginger
1 tsp - cinnamon
1 tsp - nutmeg
3 tablespoons - coconut oil

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