Yesterday, for an after school treat, I made my kids Gingerbread, which was delicious.  It left me wanting even more sweets, which is problematic since well, all the sweet everything since Halloween.   So, this morning I made a batch of  Gingerbread Granola.  It’s not super sweet, but captures the taste of gingerbread.  It pairs well with sweetened almond milk or on it’s own – but if you want to eat it with yogurt, I might add a little more sweetener or some fruit.

Ingredients –

1 cup pumpkin seeds

3 cups pecans

1/2tbsp ginger

1 tsp grated fresh ginger

1 tsp salt

2 tsp cinnamon

1 tsp cloves

1/2 cup coconut oil

1/4 cup brown rice syrup

1 tsp vanilla

1/4 cup molasses


Preheat oven to 325º.

Combine nuts, salt, grated fresh ginger, and spices in a medium bowl.  Toss to blend.

Combine oil, molasses, vanilla, and brown rice syrup in a small saucepan.  Heat on medium low and stir to melt coconut oil and blend all ingredients.  When melted, but before mixture begins to bubble, remove from heat.

Place a piece of parchment paper on a cookie sheet.  Pour oil and syrup mixture on nut mixture and toss to coat thoroughly.  Pour nuts onto parchment and spread out as evenly as possible.

Bake at 325º for 15 minutes.  Add almond milk(or eat plain) and enjoy!