Vegan Gingerbread Granola
 
Prep time
Cook time
Total time
 
This warm, perfectly sweet granola has a wonderful spiced scent and flavor.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 7 cups
Ingredients
  • 4 cups rolled oats (certified gluten-free, if needed)
  • ½ cup unsweetened shredded or flaked coconut
  • 1 cup raw cashews, coarsely chopped
  • ½ to ⅔ cup light or dark brown sugar, firmly packed
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground allspice or nutmeg
  • ¼ teaspoon ground cloves
  • ⅓ cup oil
  • ¼ cup molasses
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ⅓ cup finely minced crystalized ginger (optional)
Instructions
  1. Preheat your oven to 250ºF (120ºC).
  2. In a large bowl, stir together the oats, coconut, cashews, brown sugar, cinnamon, ginger, allspice or nutmeg, and cloves.
  3. In a small bowl, whisk together the oil, molasses, vanilla, and salt.
  4. Pour the wet mixture over the oat mixture and stir until evenly coated.
  5. Spread the granola on on a large baking sheet lined with parchment paper or in two 9x13-inch glass baking dishes.
  6. Bake the granola for 60-75 minutes, checking in to give it a stir every 15 minutes.
  7. When done, transfer the granola to a large bowl and stir in the minced ginger, if using. Since the ginger will be a bit sticky, make sure you mix it up well to separate.
  8. Once cool, store it in an airtight container for up to one week. Freeze for longer storage.
Notes
Nut-Free Option: Substitute the cashews with any combination of additional oats, sunflower seeds, pumpkin seeds, and/or additional coconut.

Baking Pan Note: If you use metal pans, I find that the granola browns much more quickly, so keep a sharp eye!

Sweetener Note: I use a very firmly packed ½ cup, but if you want a sweeter, more dessert-like granola, you can up it a bit. You can substitute coconut sugar, which will be a little less sweet.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-gingerbread-granola