Gingerbread Granola

This was a new granola recipe that I tried this winter from Well Plated, and it was delicious. It's perfect for the winter season, but it's so delicious you could enjoy it any time of the year. 

Gingerbread Granola

1 1/2 cups oats

1/4 cup uncooked millet or quinoa

1/4 cup ground flaxseed

3/4 cup chopped pecans

1/2 tsp. salt

1/2 tsp. cinnamon

1/4 tsp. ginger

1/8 tsp. cloves

1/4 cup coconut oil, melted

3 Tbsp. maple syrup

2 Tbsp. molasses

3/4 tsp. vanilla

Preheat oven to 350°. Combine dry ingredients together in a bowl. In a separate bowl, combine coconut oil, maple syrup, molasses and vanilla. Once wet ingredients are combined, stir into dry ingredients until evenly mixed and coated.

Spread granola evenly on a baking sheet lined with parchment paper. Bake for 20 minutes, stir and then press back into a flat layer. Bake 10 more minutes. Granola will still be sticky, but it should finish drying as it cools. Cool completely, and then store. Makes about 3 cups.