Gingerbread Granola

Ingredients

4 cups old-fashioned rolled oats

1 teaspoon cinnamon

1 teaspoon of ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 cup chia seeds (flax seeds would also be nice)

1/2 cup unsweetened shredded coconut 3/4 cup walnuts, roughly chopped (or pecans, almonds, etc)

1/2 cup golden raisins

1/2 cup dried cranberries

1 teaspoon Himalayan crystal sea salt

1/3 cup blackstrap molasses (light or dark molasses will also work)

2 teaspoons vanilla

Method

Preheat oven to 325ºF.

Line a large baking sheet with parchment paper.

You can also use a roasting pan, which is nice since you can just mix all of the ingredients right in it, without losing things over the edge. Combine all of your dry ingredients, oats, seeds, nuts, dried fruit etc in a large bowl (or in your roasting pan).

Add in your spices and salt. Mix well.

Pour the molasses and vanilla over the dry ingredients and stir until well coated.

Let sit for five to 10 minutes. Give the mixture a little taste and add some xylitol if it’s too bitter for you.

If you aren’t using a roasting pan, spread the granola on the baking sheet and bake for 30-40 minutes.

Toss every 10 minutes or so to provide even toasting.

Let cool completely – it will get crispier as it cools.

Keep in airtight container.