Gingerbread Granola (vegan, GF)

Recipe from http://cookieandkate.com/

Jeff and I eat a lot of granola.  There are many delicious brands that you can buy at the store.  I decided to try this recipe because I wanted to try and make my own and because gingerbread reminded me of the holidays.  This was SO EASY!  I can't wait to eat it tomorrow in my yogurt for breakfast.  It would also make a great holiday gift.  Enjoy.

Ingredients

4 cups old-fashioned rolled oats (I used GF oats)

1 1/2 cups raw pecans and/or walnuts

1 teaspoon fine-grain sea salt

1/2 teaspoon cinnamon

1/2 teaspoon ground ginger

1/2 cup melted coconut oil (or olive oil)

1/3 cup real maple syrup

1/4 cup molasses

3/4 teaspoon vanilla

1/2 cup coconut flakes

1/3 cup chopped dried cranberries

Preheat the oven to 350 degrees Fahrenheit and line a half-sheet pan with parchment paper. In a large mixing bowl, combine the oats, nuts, salt, cinnamon and ground ginger. Stir thoroughly to combine.
Stir in the oil, maple syrup, molasses and vanilla. Turn the granola out onto your prepared pan and use a large spoon to spread it in an even layer. Bake for 20 minutes, then remove from the oven and top with coconut flakes. Mix in the coconut and stir up the mixture to make sure the granola cooks evenly. Return the pan to the oven for 10 more minutes.
After 10 minutes is up, remove the pan from the oven and add the cranberries.
Let the granola cool before enjoying. The granola will continue cooking just a bit in the cooling process, so if it seems a little wet at first, don’t worry.
Store the granola in an airtight container. It should stay fresh for 1 to 2 weeks. Store in the refrigerator for longer shelf life.