China Study Gingerbread Granola

• 3 cups rolled oats
• 12 cup chopped pecans or 14 cup hemp seeds
• 1 12 teaspoons cinnamon
• 1 teaspoon ginger
• 34 teaspoon allspice
• 14 teaspoon clove
• 14 teaspoon salt
• 3 tablespoons smooth cashew butter
• 3 -4 tablespoons maple syrup
• 12 tablespoon blackstrap molasses
• 14 cup brown rice syrup
• 14 cup vanilla extract
• 14 cup dried cranberries

1. 1.
2. Preheat oven to 300F and line a large rimmed baking sheet with parchment paper.
3. 2.
4. In a large bowl, combine the oats, pecans or hemp seeds, spices, and salt.
5. 3.
6. In another bowl, first combine the nut butter with the maple syrup and molasses, stirring to fully blend.
7. Add the brown rice syrup and vanilla and stir through.
8. 4.
9. Transfer mixture to the lined baking sheet and spread out to evenly distribute.
10. Bake for 2730 minutes, stirring a couple of times throughout baking to ensure the mixture browns evenly.
11. 5.
12. Remove from oven, stir in dried fruit if desired, and bake for just another 23 minutes.
13. 6.
14. Remove from oven and let cool completely.
15. Once cooled, store in an airtight container.
16. Eat straight, with nondairy milk, or top with fresh fruit or nondairy yogurt.
17. TIPS If you like, substitute 34 tablespoons pumpkin seeds or sunflower seeds in place of the nuts or hemp seeds.
18. Try adding a few tablespoons of finely chopped crystallized ginger instead of cranberries or.
19. 2.

rolled oats, pecans, cinnamon, ginger, allspice, clove, salt, smooth cashew butter, molasses, brown rice syrup, vanilla, cranberries

Taken from www.food.com/recipe/china-study-gingerbread-granola-522702 (may not work)