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Winter Warmer Nutty Gingerbread Granola

This raw vegan granola (grawnola) is winter's delight in a single bite. Boldly spiced crisp clusters of oats, earthy pecans and walnuts, creamy cashews, and sweet dried fruits are bound together by coconut. Naturally sweetened and no added sugar in this cornucopia of nutty treasures!

Course: Breakfast
Servings: 2 lb
Author: Sabrina @ Straits Road Kitchen
Ingredients
  • 275 g (2 3/4 cups) old-fashioned rolled oats
  • 100 g (1 cup) activated pecans
  • 75 g (1/2 cup) activated pumpkin seeds
  • 72 g (1/2 cup) activated cashews
  • 60 g (1/2 cup) activated walnuts
  • 45 g (1/2 cup) desiccated coconut
  • 18 g (2 tbsp) hemp seeds
  • 18 g (2 tbsp) chia seeds
  • 1 tbsp Gingerbread Spice
  • 1 tbsp mesquite powder (optional)
  • 1/4 tsp Himalayan salt
  • 80 g (1/2 cup) cold-pressed coconut oil
  • 85 g (1/3 cup) maple syrup
  • 64 g (1/4 cup) light molasses (sub date syrup if you wish to avoid cane sugar)
  • 1 tsp vanilla extract
  • 80 g (1/2 cup) mixed unsulphured dried fruits (e.g. dried cranberries, tart cherries, goldenberries, goji berries)
Instructions
  1. Coarsely chop the nuts and seeds.

  2. In a large mixing bowl, combine the oats, chopped nuts and seeds, desiccated coconut, gingerbread spice, mesquite, and salt.

  3. In a separate mixing bowl, whisk together the coconut oil, maple syrup, molasses, and vanilla extract.

  4. Fold in the wet mixture into the dry mixture and mix well until evenly distributed.

  5. Spread the mixture loosely on dehydrator trays lined with Paraflexx sheets. Dehydrate at 46°C (115f°F) or 24 hours until completely dry. Allow the grawnola to cool to room temperature before storing in airtight containers. Best consumed within 3 weeks.

Recipe Notes

DIY Gingerbread Spice in this post.

Updated 26/12/19.