Pumpkin Spice Granola with Fresh Ginger
Ingredients
- 3 cups Bob's Red Mill gluten-free oats
- 1/4 cup fresh ginger, peeled and grated
- 1 cup crushed pecans
- 1/2 cup raw sunflower seeds
- 1/2 cup pumpkin seeds
- 1 cup shredded coconut
- 1/2 cup coconut oil
- 2/3 cup maple syrup
- 1 teaspoon vanilla
- 2 teaspoons pumpkin spice
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- Pinch of cardamom
Preparation
In a saucepan, heat coconut oil and ginger on low heat, stirring slowly.
Pour the mixture over the oats and nuts.
Add in the spices and stir to combine.
Add maple syrup to your liking.
If the mixture is too dry, add more coconut oil and/or maple syrup.
Spread the mixture onto a cookie sheet.
Bake at 350 degrees Fahrenheit for 30 minutes.
Every 10 minutes, remove from oven, toss the granola, and spread it out again.
If adding more nuts and seeds, increase the amount of coconut oil to keep it together.
