4cupsold-fashioned rolled oats, gluten-free if needed(360 g)
½cupslivered raw almonds(50 g)
½cupchopped raw pecans(60 g)
¼cupchia seeds(40 g)
½cuppure maple syrup
¼cupdark molasses
½cupsalted butter, melted
¼cupunsweetened cashew butter(75 g)
2teaspoonsvanilla extract
1tablespoonground cinnamon
2teaspoonsground ginger
½teaspoonground cloves
½teaspoonsalt
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Instructions
Preheat the oven to 325ºF and line a rimmed baking sheet with parchment paper and set aside.
In a small microwave-safe bowl, place ½ cup of butter and microwave on high for about 30 seconds or until the butter is melted. Add the maple syrup, molasses, cashew butter, and vanilla extract to the bowl. Whisk together until it becomes a smooth texture with no large lumps. Add the ground cinnamon, ginger, cloves, and salt. Whisk together until the spices are well incorporated. Set aside.
In a large mixing bowl, add the rolled oats, slivered almonds, chopped pecans, and chia seeds and stir together. Pour the liquid ingredients directly into the bowl with the oats, scraping the sides of the bowl with a rubber spatula. Stir until everything is evenly coated.
On the parchment paper lined baking sheet, spread the granola out pressing it into the parchment paper creating an even layer about ½ inch thick. It is important to make sure that the granola is spread evenly to ensure even cooking. If you press the granola thinner than ~ ½ inch, keep in mind that it may take a shorter time to cook. Avoid creating a thinner layer of granola towards the edges or the edges might get overdone.
Place the granola in the preheated oven. Bake it for 15 minutes, then turn the baking sheet and return it to the oven to bake for about another 15 minutes. Keep an eye on it for the last 5 minutes or so to prevent it from getting overdone. The finished granola should look a toasty brown color (keep in mind that it does have molasses which contributes to a darker color) but should not be dark brown or black towards the edges.
Once the granola is fully cooked, remove it from the oven and allow it to cool for about 10 minutes on the pan before breaking it into bite-size chunks.
Notes
Store gingerbread granola in an airtight container or zipper-sealed bag on the counter for up to 1 week.
Makes about 5 cups of granola. If you choose to double the recipe, use two pans so that the granola still cooks evenly.