1/4cupwhite/dark/semi-sweet chocolate chips of your choiceuse gluten free chips if desired
Preheat the oven to 300 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
In a very large bowl, mix together the oats, oat flour, almond meal, baking powder, cinnamon, ginger, cloves, nutmeg, and salt. Set aside.
In a small saucepan on medium heat, warm the molasses, maple syrup, and coconut oil until has melted - whisk until well combined and remove from heat. Whisk in the vanilla extract.
Pour the molasses mixture into the dry ingredients and toss to combine. Spread evenly onto baking pan and press down the granola with the back of a wooden spoon or spatula to flatten it out to stick together. That will help create the clumps to make crunchy clusters.
Bake for 40 minutes, Do NOT STIR and rotate the pan halfway through. Gently move around any pieces that may be cooking unevenly at the edge (we don't want to break apart the clusters) with a wooden spoon or spatula.
Once baked, remove from oven and allow granola to sit and cool completely for another 30 minutes. Break apart any very large pieces to your preferred size. Once completely cool, mix in pistachios, pecans, almonds, dried cranberries or add-ins of your choice. Store in an airtight container at room temperature.
Gingerbread Granola Clusters
Amount Per Serving (1 serving (1/4 cup))
Calories 164Calories from Fat 99
% Daily Value*
Saturated Fat 6g30%
Vitamin A 10IU0%
Vitamin C 0.2mg0%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.