- 2 cups old-fashioned rolled oats, gluten-free
- 1 cup quick oats, gluten-free
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 cloves
- 1/8 tsp all spice
- 1” cube of ginger, grated (or 1.5 tsp ground)
- 1/4 cup raw almond butter (I like Woodstock)
- 3 TBS grade B maple syrup
- 2 TBS molasses
- 1 TBS coconut oil, melted
- 1 tsp vanilla extract
- 1 TBS chia seeds*
- 3 TBS water
- Preheat oven to 300F degrees and line large baking sheet with parchment paper or silicone mat.
- In a small bowl, combine chia seeds with water. Set aside for a few minutes so “gel” can form while preparing rest of ingredients.
- In a large bowl, combine rolled oats, quick oats, cinnamon, nutmeg, cloves, and all spice. (Add ground ginger here if not using fresh.) Set aside.
- Using a mini food processor, process ginger into fine pieces. (You could also grate the ginger.)
- Add your almond butter, maple syrup, molasses, melted coconut oil, and vanilla extract to the food processor bowl and process until well combined.
- Add the almond butter/molasses/ginger mixture to bowl of oats and stir until almost combined. Then add your chia seed gel and mix until oats are fully coated. Use your hands to fully mix and get the clusters ready.
- Spread mixture evenly on prepared baking sheet. You should have clusters of granola already from working the mixture with your hands.
- Bake granola in increments for a total of 30-35 minutes, flipping* the granola with a large spatula gently after 10-12 minutes. Check granola again at 20 minutes, stir slightly if browning too quickly. Bake for another 10-12 minutes.
- Remove granola from oven and allow to cool completely, do NOT stir again. While the granola cools, the air will help set the crunchy texture.
- Allow granola to cool completely on baking sheet until storing in airtight container. Granola should stay fresh up to 3 weeks.
Granola will make about 8 servings, about ½ cup each.
*Using a mixture of old fashioned oats and quick oats helps create the clusters. But feel free to use all old-fashioned if you prefer.
*Not stirring the granola as much will get you more clusters. I use a big spatula to “flip” the granola, rather than stirring. I also “sprinkled” the mixture on the pan, which resulted in more clumps from the beginning, then only flipped the granola gently to maintain the clusters.
*If not worried about keeping vegan, you can also use one large egg white as binder
- Serving Size: 1/2 cup
- Calories: 255
- Sugar: 10
- Sodium: 18
- Fat: 9
- Saturated Fat: 2
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 6
- Protein: 7
- Cholesterol: 0mg