Gingerbread Granola

I love granola in my kefir and so does my son D.J. It's hard to keep it in the house, but it's a great way to get your family to eat kefir. This granola has a holiday twist and makes your house smell heavenly. This will stay stored in an air tight container for a month, but I doubt it will last this long.

Ingredients

1¾ cups old fashioned rolled oats
¼ cup ground flaxseed
¾ cup nuts almond, pecans etc. preferably sprouted
½ teaspoon Celtic Sea Salt fine ground
½ teaspoon cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
¼ cup coconut oil melted
2 tablespoons blackstrap molasses
¾ teaspoon vanilla extract
3 tablespoons maple syrup

Instructions

Place rack in the center of your oven and preheat to 350°F.
Line a large baking sheet with parchment paper or a Silpat mat.
In a large mixing bowl, stir together oats, flaxseeds, nuts, salt, cinnamon, ginger, and cloves.
Drizzle melted coconut oil, maple syrup, vanilla, and blackstrap molasses over the oat mixture, and stir until well combined.
Spread granola evenly over the prepared baking sheet, then use the back of a spatula or your fingers to press into a flat even layer.
Bake for 25 minutes until golden and fragrant.
Remove from the oven and let cool completely.
Granola will continue to crisp up as it dries.