Gingerbread Chocolate Chunk Granola

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes


  • -5 cups rolled oats, gluten free
  • -5 tablespoons coconut oil, melted
  • -1/3 cup molasses
  • -1/4 cup almond butter, unsalted
  • -1/4 cup cocoa powder
  • -1/2 teaspoon salt
  • -1 tablespoon cake spice
  • -1 teaspoon ginger
  • -1/2 to 3/4 cup of dark chocolate chunks


  1. 1. Preheat oven to 350F and line 2 baking sheets with parchment paper. Set aside.
  2. 2. In a large bowl mix together oats, salt, spices, and cocoa powder. Then add in coconut oil, molasses, and almond butter. Start off by using a wooden spoon to mix things together, then to make sure everything is fully coated, use your hands (it’s okay…get down and dirty).
  3. 3. Once everything is fully coated, spread half of the granola on one baking sheet and the other half on the other sheet. Spread out evenly.
  4. 4. Place granola into the oven at 350 and bake for about 20 minutes or until it begins to brown (I suggest checking granola after about 15 minutes and tossing with a spatula).
  5. 5. Let the granola cook for a good 20 minutes, then add in the dark chocolate chunks (note: if the granola is too hot…the chocolate WILL melt).


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