3 cups gluten-free oats
1 cup raw almonds
1 cup raw walnuts
1 cup raw pecans
1/4 cup coconut sugar
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon sea salt
1/3 cup coconut oil, melted
1/3 cup maple syrup
1/4 cup blackstrap molasses
1/2 cup dried cranberries
1/4 cup candied ginger, chopped
Preheat the oven to 325°F. Line a baking sheet with parchment paper and set aside.
Place the oats, almonds, walnuts, pecans, coconut sugar, spices, and salt into a large mixing bowl and stir together to combine.
Pour the coconut oil, maple syrup, and molasses into the bowl of dry ingredients. Use a mixing spoon, stir everything together until the oats and nuts are evenly coated with all the wet ingredients.
Pour the uncooked granola mixture out onto the parchment-lined baking sheet and spread out evenly in one layer. Bake for 20 to 30 minutes, stirring every 10 minutes so the granola doesn't burn.
Remove the granola from the oven, and add the dried cranberries and candied ginger to the pan. Give the granola a stir to distribute the cranberries and ginger throughout.
Once the granola has cooled, it's ready to eat. Store it in an airtight container for up to 4 weeks.
Recipe Notes
- Gluten-free oats will be clearly labeled "gluten-free" on the package. If you're not gluten-free, no worries at all — simply use whatever oats you have on hand.
- Don't have coconut sugar on hand? That's fine. Just sub in regular cane sugar instead.