A crunchy, low sugar, oil free, gluten free granola sure to be hit this holiday season! Great as a snack on it's own, with a splash of plant milk, or over yogurt for breakfast.
- 3 cups raw old fashioned certified gluten free oats
- 1/2 cup chopped raw pecans
- 1/4 cup raw shelled pumpkin seeds (pepitas)
- 1/4 cup hemp hearts
- 2 tbsp flaxmeal
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 cup pure maple syrup
- 3 tbsp almond butter (or nut/seed butter of choice)
- 2 tbsp molasses (regular, not blackstrap)
- 1/4 tsp salt
- 1/4 cup dried cranberries
- 1/4 cup crystalized ginger (diced)
- 1/2 cup dairy free chocolate chips (optional)
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Preheat oven to 325 degrees F.
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Combine oats, pecans, pumpkin seeds, hemp hearts, flaxmeal, cinnamon, ginger, nutmeg, and cloves in a medium bowl.
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In a separate small bowl, whisk together the maple syrup, almond butter, molasses, and salt.
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Pour the wet ingredients into the dry and mix well until everything is coated evenly.
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Pour granola onto baking sheet (parchment lined if preferred, but it won't stick either way) in one even layer.
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Bake for 20 minutes. Add the dried cranberries and crystalized ginger, stir well, and bake another 15-20 minutes until crunchy.
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Place the baking sheet on a cooling rack. Sprinkle the chocolate chips all over the top of the granola and let cool.
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Once the granola is cool, stir to incorporate the chocolate chips. They will have melted a bit while sitting on the warm granola so the gooey chocolate will be distributed throughout all of mixture. If you would rather have non-melty whole chocolate chips - wait to add the chocolate chips until the granola is fully cooled.
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Granola will continue to crisp up after baking.