Eat Like a Yogi Gingersnap granola by Eat Like a Yogi—Move over pumpkin spice, there's a new flavor in town.

Gingersnap granola

Prep 10 mins

Cook 45 mins

Total 55 mins

Author Melinda

Yield 12 servings

Ingredients

7 cups gluten free rolled oats
¾ cup real maple syrup
½ cup coconut oil, melted
¾ cup cashews or cashew pieces
½ cup pumpkin seeds
⅓ cup hemp seeds
1 cup chopped dehydrated apple
½ cup candied ginger, diced
2-3 tsp. pumpkin spice
½ tsp. ground ginger
¾ tsp. salt

Instructions

Preheat the oven to 300°.
Prepare the ginger and apples; set aside.
Mix the oats and all remaining ingredients. Stir very well to combine evenly.
Spread the oat mixture on a large baking sheet (or two smaller ones).
Bake for 45 minutes, stirring every 10-15 minutes. Oats will become a deeper golden color and start to smell very warm and fragrant when they’re nearly done.
Transfer the granola from the baking sheet to a mixing bowl and stir in the ginger and apples.
Let cool completely and store in airtight containers.

Notes

If you can't find dehydrated apples and/or it's too much time and/or hassle to do it yourself, just swap the apples for raisins and you'll be all good.

Keep in mind that baking time may vary depending on how deep the oats are in the pan (smaller pan=more time). Your nose is the best way to tell if the oats are done; they should be very fragrant and toasty smelling when they’re finished baking.

Whenever I make granola it seems I give some away so I like to portion it out accordingly. One container to give away, one to keep in the cupboard, and one to freeze so it keeps longer.

This granola is a great idea for a holiday gift!

Recipe by Eat Like a Yogi at https://eatlikeayogi.com/gingersnap-granola/