This granola was made for breakfast and snacking! Don’t be fooled by the gingerbread flavors, you can skip the spice and it is just as nice! Check out my candied ginger recipe as an add-in for this gingerbread healthy snack!
Gingerbread Granola Clusters
Ingredients
- 2 cups rolled oats
- 1/2 cup sweetened or unsweetened coconut flakes
- 1/2 cup raw nuts
- 1/4 cup dried fruit
- 2 tablespoons candied ginger (optional), diced
- 1 tablespoon dark brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1 tablespoon maple syrup
- 1 tablespoon molasses
- 1-1/2 tablespoon olive oil
- 1/2 teaspoon vanilla extract
- 2 egg whites, beaten
Directions
- Pre-heat oven to 280 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, mix oats, coconut, nuts, dried fruit, ginger candy, brown sugar, cinnamon, and ginger spice. Set aside.
- In a large bowl, blend maple syrup, molasses, oil, and vanilla together.
- Beat egg whites until foamy, about 1 minute. You can use a fork or small whisk for this. Don’t sweat over this step. You want a good amount bubbles to form.
- Add your dry ingredients (medium bowl) to the wet (large bowl).
- Mix together, then add egg whites. Fold to coat and combine thoroughly.
- Spread an even layer on parchment paper.
- Bake 33 minutes, turn off oven completely and crack open the door. Allow the granola to cool inside the cracked oven for about 15-20 minutes.
- Break into pieces. Store in air tight container.
This is a great gift to give away as well since it makes so much! Top over ice-cream, oatmeal, chocolate mousse, pancakes, yogurt, etc. Can also double as cereal.
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