Holiday Spice Granola! Oats, almonds, cashews, cranberries, and dried apricots spiced with cinnamon, ginger, and cloves. Great homemade gift or special holiday treat!
- 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
1 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.
2 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.
3 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.
4 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.
5 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.