A pinch each of freshly grated nutmeg and allspice
¼ cup melted coconut oil
½ cup date paste*
½ tsp pure vanilla extract
2 tbsp maple syrup
3 tbsp molasses
Instructions
Preheat oven to 325⁰F and line a large cookie sheet with a silicon baking mat.
In a large mixing bowl, toss together the oats, pecans, coconut chips, chocolate chips, salt, and spices.
In a small mixing bowl, whisk together the melted coconut oil, date paste, vanilla extract, maple syrup, and molasses until smooth.
Pour the wet mixture into the large mixing bowl with the oats and mix until thoroughly coated.
Spread mixture onto a prepared cookie sheet and press down into a uniform layer.
Bake for 30 to 40 minutes, until browned and fragrant. Cool completely before transferring granola into a jar.
Notes
*To make date paste: soak 10 small dates, such as Deglet Noor, or about 5 large Medjool dates, in hot water for 5 minutes. Drain water and puree softened dates in a small food chopper. Add water 1 tsp at a time to assist blending if necessary.
Recipe by Radiant Rachels at https://radiantrachels.com/vegan-gingerbread-granola/