Gingerbread Granola

• 4 cups rolled oats
• 1/2 Cup Unsweetened Coconut (shredded or “chips”)
• 1 Cup (5 ounces) Raw Cashews, Coarsely Chopped
• 1/2 to 2/3 Cup Light or Dark Brown Sugar, Firmly Packed
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 Teaspoon Ground Allspice or Nutmeg
• 1/4 Teaspoon ground cloves
• 1/4 cup molasses
• 1/3 Cup Grapeseed, Extra-Light Olive, or Vegetable Oil
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/3 Cup Finely Minced Crystalized Ginger

Preparation

1 Preheat your oven to 250ºF (120ºC). In a large bowl, combine the oats, coconut, cashews, brown sugar, and the spices, stirring everything together until well distributed.
2 In a separate bowl, whisk together the remaining ingredients, except for the crystalized/uncrystalized ginger.
3 Stir this wet mixture into the oats and nuts, until everything is very well coated. Spread the mixture into one or two large, ungreased glass baking dishes (I use a 9 x 13-inch).
4 Bake the granola for 60-75 minutes, checking in to give it a stir every 15 minutes. When done, transfer the granola to a large bowl and stir in the minced ginger, if using. Since the ginger will be a bit sticky, make sure you mix it up well to separate.
5 Once cool, store it in an airtight container.

Source: www.one.onefrugalfoodie.