This nutrient rich, grain-free, gingerbread spiced granola is EVERYTHING! My favorite way to use it is as a topping for yogurt, ice cream, or peanut butter toast. Gifting this for the holidays is always a good idea.
In a saucepan, combine the coconut oil, molasses, and maple syrup. Heat until the coconut oil melts.
Add the spices, grated ginger, and the salt to the saucepan and mix until heated through.
In a large bowl, combine the almonds, walnuts, pumpkin seeds, and shredded coconut. Once the topping is combined in the sauce pan, add it to the bowl and mix until everything is coated. Transfer to a baking sheet.
Spread the mixture out and set the timer for 20 minutes, rotating halfway through. At the 20 minute mark, take the granola out, and stir. If it looks good to you, remove it at this time but I prefer mine a bit darker so I put it in for another 20 minutes. Keep a close so it doesn’t burn.
Once it is finished to your liking, remove it from the oven and let it cool completely. Transfer to a jar for storage or into a bowl for eating.