Ginger is one of my favorite flavors. Really! I love gingerbread, gingersnaps, candied ginger....I could go on but I won't. I ran out of granola the other day and really started missing it. I love it for breakfast mixed with a little Greek yogurt. Anyway, I decided to make some, but I wanted to try a new flavor. Since it's still winterish outside, I wanted something with a spicy warmth and ginger fit the bill. I just used some of my favorite spices from ginger bread and added nuts and candied ginger and it hit the spot. I couldn't even wait for it to cool before I chowed down on a bowl. I don't like my granola to be really sweet, so if you're more of a sweet granola kind of person, I would just double the amount of maple syrup and it should be perfect. I used almonds and macadamias but you can substitute whatever nuts you like. I also thought a little flaked coconut would be good, but I was out and really didn't want to make a trip to the store. As you can see, like my healthy granola and my pumpkin cranberry granola, there is room for personalization. That's one of my favorite things about granola--it's versatile! Here's what you'll need:
- 6 C rolled oats
- 1 C oat bran
- 1 C almonds
- 1 C macadamia nuts
- 1 C applesauce (unsweetened for me)
- 1/2 C maple syrup
- 1/2 C molasses
- 1/4 C coconut oil, melted
- 2 tsp cinnamon
- 2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp allspice
- 1/2 tsp salt
- 1 tsp vanilla
- 1/2 C water
- 1 C candied ginger, chopped
Start by chopping the almonds and the macadamias. I like big chunks so mine are pretty much just cut in half.
Now it's time to start mixing. In a BIG bowl, combine the oats, oat bran, and nuts.
In a pourable measuring cup, combine the apple sauce, maple syrup, coconut oil, and the molasses.
Add in the ginger, cinnamon, allspice, cloves, vanilla, and salt and stir to combine.
Pour this mixture over the oats and nuts and mix until incorporated.
Pour the water over the mixture and stir well. Divide the mixture between 2 rimmed baking sheets and spread out. Bake at 300 for 20 minutes. After 20 minutes, stir well and cook 20 more minutes. Continue to cook and stir until the oats are toasted. It usually takes me about an hour. remove from the oven and stir in the chopped ginger. let it cool then store in an airtight container. You can cut this recipe in half if you want to make less, but I'm more likely to double it next time!
Ginger Granola
- 1 C oat bran
- 6 C rolled oats
- 1 C almonds
- 1 C macadamia nuts
- 1 C applesauce (unsweetened for me)
- 1/2 C maple syrup
- 1/2 C molasses
- 1/4 C coconut oil, melted
- 2 tsp cinnamon
- 2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp allspice
- 1/2 tsp salt
- 1 tsp vanilla
- 1/2 C water
- 1 C candied ginger, chopped
Start by chopping the almonds and the macadamias.
In a BIG bowl, combine the oats, oat bran, and nuts.
In a pourable measuring cup, combine the apple sauce, maple syrup, coconut oil, and the molasses.
Add in the ginger, cinnamon, allspice, cloves, vanilla, and salt and stir to combine.
Pour this mixture over the oats and nuts and mix until incorporated.
Pour the water over the mixture and stir well. Divide the mixture between 2 rimmed baking sheets and spread out. Bake at 300 for 20 minutes. After 20 minutes, stir well and cook 20 more minutes. Continue to cook and stir until the oats are toasted. It usually takes me about an hour. remove from the oven and stir in the chopped ginger. let it cool then store in an airtight container.
Enjoy!
Lynn
