This granola surpasses any you can buy at the store. It also doesn’t take a lot of effort, so making a weekly batch has become routine in our house.
I sometimes keep the granola plain, and other times, I add maple syrup and nuts. This holiday season, I've been making it cinnamon, ginger, and cloves for a subtle spiced flavor.
Give it as a gift or keep it all for yourself!
This granola won’t hit you over the head with sweetness. You can start your morning off right or happily munch on it for a late night snack, all without fear of a sugar rush.
The spice flavor is also gentle – it's just enough to give it some holiday cheer. I like this mild rendition, but feel free to increase the spices if you like.
Dried cranberries and apricots add the perfect tart counterpoint to the sweeter oats and give the granola a healthy boost. Last but not least, I add just a hint of salt, just enough to make it addictive.
This granola really does make a terrific gift for the holidays. Pack it up in a Mason jar and tie it with a bow! And if you have guests staying the night, this granola is a special treat to look forward to in the morning.
Either way, you will surely want to have a good supply in your cupboard!
Holiday Spice Granola
- 1/2 cup maple syrup
- 1/3 cup coconut oil
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 5 cups old-fashioned rolled oats (not instant; use gluten-free oats, if needed)
- 2/3 cup flax seeds
- 2/3 cup pumpkin seeds
- 1/2 cup whole almonds
- 1/2 cup cashews
- 1/3 cup chia seeds
- 1 /2 cup dried cranberries
- 1/2 cup diced dried apricots
Heat the oven to 350F:
Line a rimmed baking sheet with a piece of parchment paper that is about 1 inch larger all around than the baking sheet.
Make the syrup:
In a saucepan over medium heat, stir together the maple syrup, coconut oil, vanilla, cinnamon, ginger, salt, and cloves. Stirring occasionally, cook for 2 minutes, or until the syrup is warm and fluid, and the salt dissolves.
Mix the granola:
In a large bowl, combine the oats, flax seeds, pumpkin seeds, almonds, cashews, and chia seeds. Pour the warm syrup over the nuts and grains. Stir to coat them thoroughly. Spread evenly on the baking sheet.
Bake the granola:
Bake for 15 minutes, then remove the pan from the oven. Grasp the corners of the parchment paper and pull them toward the center to mound the granola in a pile. Stir with a large spoon and spread the granola out again in one layer.
Return to the oven for 5 minutes. Remove and mound the granola in the center again. If it still looks pale in places, give it another stir, spread it back out, and return the pan to the oven to toast for 3 or 4 minutes more. (Total baking time is 20 to 25 minutes.) Leave on the baking sheet to cool completely.
Add fruit and store the granola:
Scatter the cranberries and apricots over the cooled granola and stir to combine. Transfer the granola to an airtight jar or tin, and store at room temperature for several weeks.