Gingersnap Granola


  • 3 cups rolled oats
  • 1 cup almonds 
  • 1 cup walnuts (roughly chop half)
  • 1 cup chopped pecans
  • 1/4 cup coconut oil 
  • 1/2 cut maple syrup
  • 2 tbsp molasses 
  • 2 tsps ginger 
  • 1 tsp salt
  • 1 tbsp cinnamon 
  • 1/2 tsp nutmeg 
  • 1/4 tsp cloves
  • 1/2 tsp vanilla


  1. Pre heat over to 300˚ F. Blend almonds and half the walnuts in food processor until finely ground. 
  2. Combine all dry ingredients and mix well 
  3. Melt coconut oil with maple syrup and molasses and whisk until fully combined. Remove from heat and whisk in vanilla. 
  4. Add the maple syrup mixture to the dry ingredients and mix well. 
  5. Line a baking sheet with parchment paper and pour mixture onto it and flatten it out to about 1/4 an inch thick (you may need two baking sheets depending on the size of yours). 
  6. Take another sheet of parchment and cover the mixture and then take another baking sheet and place that onto of the parchment and press down. (you basically have made a granola sandwich so that the granola is in the middle, parchment on either side and then the baking sheets. 
  7. Bake for about 45 minutes, rotating halfway through.