Holiday Gingerbread Granola

Ingredients

• 1/2 cup honey
• 1/2 cup brown sugar
• 2 tablespoons maple syrup
• 3/4 cup butter
• 1 tablespoon vanilla extract
• 1 teaspoon almond extract
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon allspice
• 6 cups quick cook rolled oats
• 1 cup roasted unsalted pecans
• 1 cup roasted unsalted almonds
• 1 cup roasted unsalted cashews
• 1 cup roasted unsalted pumpkin seeds
• 1 cup dried cranberries
• 1 cup diced dried apricots

Instructions

1. 1

   Preheat your oven to 325 degrees F. Lightly coat two baking sheets with non-stick cooking spray and set aside.

2. 2

   Next, add the following ingredients to a saucepan: honey, brown sugar, butter, cinnamon, nutmeg, allspice, vanilla and almond extract, and salt.

3. 3

   Over low heat, cook and gently whisk continuously until the butter is melted and the brown sugar has dissolved. The mixture should be very smooth and silky. Do not overheat or boil. Be patient and keep the heat low. Once done, remove the mixture from the heat.

4. 4

   Add the following ingredients to a large mixing bowl: quick-cook rolled oats, pecans, cashews, almonds, and pumpkin seeds. Toss these well to mix.

5. 5

   Pour the sauce mixture into the large mixing bowl as well. Stir well until everything is coated and combined.

6. 6

   Transfer the mixture to the prepared baking sheets and place in your preheated oven for 40 minutes. After 20 minutes, stir the granola mixture and rotate the baking sheets.

7. 7

   Once golden brown, remove the granola from the oven and let it rest and cool to room temperature for 20 minutes.

8. 8

   Divide the cranberries and apricots among the two baking sheets and stir in to combine.

9. 9

   Divide the cooled granola into clean jars and apply a lid.

10. 10

    Decorate to suit your personal tastes.