Gingerbread Granola is naturally sweetened with dates and squash, and spiced with pumpkin pie flavors. This is a delicious recipe for fall and winter, but can be enjoyed year round. When squash is out of season, just swap in a roasted sweet potato! Enjoy this granola with your favorite smoothie or on top of your favorite fruit. It tastes exceptionally great with cooked apples or pomegranates.
Soak the dates in hot water for 10-15 minutes to soften. Drain off the water (feel free to use this water in the recipe, just measure out what is needed).
Preheat the oven to 350F. If an option, use a convection bake setting.
Add the dates, squash, molasses, pumpkin pie spice, cinnamon, vanilla, and water to a high speed blender. Blend until smooth and creamy. Add up to 4 tablespoons of water, as needed, to the blender to help smooth out the texture.
In a bowl, combine the oats with the date- squash mixture. Stir until the oats are well coated. Feel free to add a little more oats, as desired. Spread the granola onto lined baking sheets.
Bake the granola for 30 minutes, then remove from the oven. Break-up the larger clumps of granola and stir well. Place the granola back into the oven and continue to check every 5-10 minutes, stirring often to help keep the granola from burning. The granola may take up to a total of 45 -60 minutes. Cook times may vary.
Once the granola is crispy, remove from the oven. Allow the granola to cool completely before storing away in silicon bags or glass containers.
Store in the cupboard for 2 weeks. For longer storage, keep the granola in the freezer.