The easiest holiday gift you can give this year! When it comes to gift giving TNK is all about homemade granola goodness. Aka gingerbread cookie granola clusters. Do I sound like a walking target ad?
I mention Target because HOT DAMN do not enter that place in December. It was a straight up battlefield and to think I was only trying to buy some holiday treat bags. It’s a crazy world out there my friends. Do not mess with women on a mission during Christmas time.
The good news? I got said treat bags (cute reindeers on the front if you must know) as well as a few other things not on my list becasue #targetproblems. Not mad about it because the Magnolia candle was on sale and one always needs kitchen towels, cozy socks and pretty ribbon…amiright?
If you’re new to these parts then I must inform you that I’m known as the granola chick back home. In fact, if you’re close to me then chances are you’ve recieved a gift of homade granola at any given moment of our friendship. And if you haven’t…ouch awkward.
My OG maple crunch granola basically made me famous with family members (jeez where has my modesty gone?) and since I won’t be home for the holidays most of them can expect a special delivery in the mail soon 🙂 Granola is what I do. It’s my form of love and gratitude to others.
Granola is also the first thing I learned how to bake and where the soulful art of being in the kitchen began for me. Then came banana bread and the rest is history.
In short, granola is close to my heart and always will be. Have you ever had a house full of warm cinnamon-maple-oat aromas before? It’s pretty magical. Since it’s holiday-gift-giving season you better believe I jumped on all the gingerbread flavors for this recipe. Think cardomom, ginger, cloves and nutmeg. Plus cinnamon but that’s a given.
Gingerbread Cookie Granola Cluster Recipe Details & Nutrients
Did you know cinnamon is naturally anti-inflammatory? Plus this specific granola is un-refinely sweeteend with pure maple syrup and a touch of molasses. On top of that you get a dose of fiber packed carbs from the gluten free rolled oats and quinoa. Yes as always, this holiday recipe has a nutritious TNK twist to it.
Quinoa is used in this recipe not only for the added nutrients, fiber and plant based protein but it adds a nice crunchy texture to the rolled oats. It’s my little secret ingredient in most granolas. The KEY to getting the “cookie” clusters is to not stir the oats halfways through baking. LEAVE IT BE! Trust your girl.
Before baking it’s crucual to press down the granola firmly in the baking tray, allow to bake on LOW (300 F) for 30 minutes then COOL for atleast 30 minutes. If you want those thick gingernbread cookie bunches of nutritious love, make sure to follow those tips! 🙂 Happy baking my tribe! Buy a cute mini jar, some Target ribbon and gift to your favorite humans this year. Bonus points if you make gingerbread cookies (heck throw a cookie holiday decorating party while you’re at it!)
- 2 cups rolled oats (gluten free if needed)
- 1 cup uncooked quinoa (or quick cooking oats)
- ½ cup chopped pecans
- ½ cup sliced almonds
- 1 tsp cinnamon + Sea salt to taste
- ¼ tsp: all spice, ginger, nutmeg
- ¼ cup melted coconut oil
- ¼ cup creamy cashew butter (runny)*
- ⅓ cup maple syrup
- 2 Tbsp. molasses
- Optional add ins: Dried candied ginger or cranberries
- Preheat oven to 300 degrees farenheit. Line a baking tray with parchment paper or slipmat and set aside. In a large bowl combine the oats, quinoa, oat flour, chopped nuts and spices.
- In a skillet over medium heat melted the coconut oil and whisk in the cashew butter + maple syrup + molasses until a combined mixture forms.
- Pour the coconut oil mixture into the dry ingredients and mix until fully combined. Spread out onto the baking sheet and press down firmly using the back of a spatula or jar.
- Allow granola to bake for 30 minutes WITHOUT stirring halfway (this ensures the clusters to form).
- Let granola cool for atleast 30-34 minutes before breaking into clusters. Mix in the dried fruit and store in an airtight container or jar.
I have tested this recipe with uncooked quinoa and quick cooking oats. Both versions are great but I HIGHLY reccommend using quick cooking oats as it created a great cookie-texture to the clusters. Bob's Redmill has a gluten free variety if needed.