Healthy Gingerbread Granola With Olive Oil
This Healthy Gingerbread Granola with Olive Oil is refined sugar free and lightly spiced to be reminiscent of your favorite gingerbread cookie! Enjoy with milk, yogurt, or grab clusters for a snack!
Equipment
- Digital Food Scale
- Mixing Bowl
- Half Sheet Pan
Ingredients
- 298 grams rolled oats
- 85 grams unsweetened wide flake coconut
- 57 grams unsweetened fine shredded coconut
- 57 grams roasted and salted pumpkin seeds
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- ½ cup extra virgin olive oil
- 127 grams raw honey
- 57 grams coconut sugar
- 44 grams maple syrup
- ½ teaspoon fine sea salt
Instructions
- Preheat the oven to 325°F. Line a baking sheet with parchment paper.
- In a large bowl, add the oats, wide flake coconut, fine shredded coconut, pumpkin seeds, cinnamon, cloves, and ginger. Mix together.
- In a small pot, add the olive oil, honey, coconut sugar, and maple syrup. Put over medium heat and stir to combine completely. Continue to cook and stir until the sugar has dissolved. Remove from the heat.
- Add the salt into the olive oil mixture and stir to combine completely.
- Pour the mixture into the bowl with the oats and stir to combine completely. Transfer to the prepared baking sheet and spread evenly.
- Bake for 20 minutes, remove from the oven and stir to rotate granola. Bake again for 20 to 25 minutes or until the oats look dark golden brown. Let cool completely on the baking sheet. Then break up into clusters.
- Store in an airtight container for up to 1 month.
Video
Notes
Tips
- Always use a scale for the best results.
- Make sure to use parchment paper! This granola clumps up into beautiful crunchy clusters, so that means it can stick very easily to the pan. So parchment paper is key! My favorite nontoxic parchment paper is from Kana, use code MIMIBAKES for 10% off your order!
- I use extra virgin olive oil in this granola which I love! I have been obsessed with olive oil granola, making my Crispy Chocolate Olive Oil Granola, Chocolate Peppermint Olive Oil Granola, and my Maple Cinnamon Olive Oil Granola. Canola oil will also work, but it won't be as healthy. But, if you want to use coconut oil, I think that would also work very well!
- If you don’t have pumpkin seeds you can use almonds, walnuts, or pecans in place of them.
- The granola may seem wet when it comes out of the oven, that is okay, it will harden up as soon as it cools!
- Make sure to store granola in an airtight container. I store granola in a glass jar in the pantry. It will last for up to 1 month.
- You can freeze granola in a zip bag or airtight container too. You can store in the freezer for up to 3 months.
- Gluten Free: Just be sure you are using certified gluten free oats.
- High Altitude: Bake at 325°F for 20 minutes, remove from the oven and stir to rotate granola, bake again for 20 minutes or until the oats look dark golden brown.
Nutrition
Calories: 253kcalCarbohydrates: 27gProtein: 4gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.003gSodium: 85mgPotassium: 157mgFiber: 4gSugar: 11gVitamin A: 1IUVitamin C: 0.2mgCalcium: 19mgIron: 2mg
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