Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Gingersnap-Pecan Granola
Getting reviews...
- Level: Easy
- Total: 1 hr
- Active: 20 min
- Yield: about 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 273
- Total Fat
- 16 g
- Saturated Fat
- 10 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 2 g
- Sugar
- 16 g
- Protein
- 3 g
- Cholesterol
- 1 mg
- Sodium
- 136 mg
- Level: Easy
- Total: 1 hr
- Active: 20 min
- Yield: about 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 273
- Total Fat
- 16 g
- Saturated Fat
- 10 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 2 g
- Sugar
- 16 g
- Protein
- 3 g
- Cholesterol
- 1 mg
- Sodium
- 136 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Preheat the oven to 325 degrees F. Whisk the maple syrup, coconut oil, brown sugar, gingerbread spice and kosher salt in a large bowl. Stir in the oats, gingersnaps, coconut and pecans.
- Spread the oat mixture on a rimmed baking sheet. Bake, stirring halfway through, until toasted, 35 to 40 minutes. Let cool completely.
