Gingerbread Granola with Maple Spiced Almond Milk

This Gingerbread Granola is seriously delicious with its perfect blend of nuts and indulgent spices such as cinnamon, nutmeg, cloves, and ginger, paired with a hint of salt. This festive granola is drool-worthy on its own but even BETTER when served up with homemade creamy maple spiced almond milk.

The gingerbread granola and maple spiced almond milk is perfect for your Christmas morning breakfast or served up individually. The maple-spiced almond milk is fantastic warmed up for a holiday steamer or added to your morning coffee for a Christmas twist.

Pro Tip: Not only does the gingerbread granola taste amazing but it also doubles as the perfect hostess gift for the holidays! All you have to do is put the granola in a jar, tie a ribbon around the lid and include a hand-written note for a homemade touch!

All of the spices, nuts, and most of the dry ingredients can also be found at Bulk Barn where you can purchase everything in bulk to not only cut down on your cost (the holidays can get pricey!), but you can also save on packaging by bringing in your own reusable container!! Plus, if you gift the granola, let your hostess know she can reuse her container at Bulk Barn!

Gingerbread Granola with Maple Spiced Almond Milk

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Recipe by From the Kitchen of Jillian Harris

Ingredients

• For the Gingerbread Granola

• 2 cups 2 large flake rolled oats

• 1 1/4 cup 1 1/4 chopped pecans

• 1 1/4 cup 1 1/4 chopped walnuts

• 1/2 cup 1/2 pepita seeds

• 3 tsp 3 ground cinnamon

• 1 tsp 1 ground ginger

• 1/4 tsp 1/4 nutmeg

• 1/8 tsp 1/8 ground cloves

• 1/2 tsp 1/2 sea salt

• 1/3 cup 1/3 coconut oil

• 1/3 cup 1/3 maple syrup

• 2 tbsp 2 molasses

• 1/2 tsp 1/2 vanilla extract

• For the Maple Spiced Almond Milk

• 1 cup 1 raw almonds, soaked for at least 8 hours or overnight

• 3 1/2 cups 3 1/2 filtered water

• 1 tsp 1 ground cinnamon

• 1/4 tsp 1/4 nutmeg

• 1/8 tsp 1/8 ground cloves

• 4 tbsp 4 maple syrup

• 1/2 tsp 1/2 vanilla

• 1/2 tsp 1/2 sea salt

Directions

• For the Gingerbread Granola
• Preheat oven to 325 and line a large baking sheet with parchment paper.
• In a large bowl, combine oats, pecans, walnuts, pepitas, cinnamon, ginger, nutmeg, cloves and sea salt. In a small sauce pan, melt coconut oil over low heat. Add maple syrup, molasses and vanilla and whisk to combine. Add wet mixture to dry and combine until the dry ingredients are coated.
• Transer mixture to lined baking sheet and bake for 8-10 minutes. Remove pan from the oven and stir to prevent burning. Return pan back to the oven and baked for another 12-15 or until fragrant and brown.
• Let cool completely and transfer to airtight container.
• For the Maple Spiced Almond Milk
• In a high-speed blender, combine all milk ingredients and blend on high for 2 minutes or until smooth and creamy.
• Transfer to nut milk bag and strain into a large bowl. Transfer to airtight container and store in the fridge for 2-3 days.
• Serve with gingerbread granola or as a holiday twist on your coffee, tea, or Christmas morning bevy!

Enjoy!

xo

Jilly

Thank you Bulk Barn for sponsoring this post. All comments and opinions are my own.