Ginger Granola

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

Pumpkin Cranberry Granola

Okay, I have to confess that I'm not a huge fan of pumpkin. Every fall when people start gushing about all things pumpkin, I don't get it. I do, however, know that it's good for you, nutritionally speaking. That's why I decided to try it again in this granola. Much to my surprise, I really like it this way. It gives this granola an extra punch of flavor that is perfect with the maple syrup and cranberries. It turned out so tasty, in fact, that I served it with some maple pumpkin yogurt at a brunch I hosted. It was a huge hit. Recipe requested kind of hit. After my mom had some at Thanksgiving, she called to tell me that if i wanted to make her something for Christmas, she would really like some more pumpkin granola. That's why you should try some. It's really good. Here's what you'll need:

  • 6 C oats
  • 2 C raw pecans
  • 1 C pepitas (pumpkin seeds)
  • 1 C raw almonds
  • 1/2 C coconut oil, melted
  • 1 C pumpkin puree
  • 1/2 C maple syrup
  • 1/4 C light brown sugar
  • 1/4 C honey
  • 1 TBL vanilla
  • 3 tsp pumpkin pie spice
  • 1 tsp kosher salt
  • 1/4 C water
  • 2 C dried cranberries

Start by chopping the almonds and pecans. I like to know what kind of nut I'm eating, so I do a very rough chop, even leaving some of them whole.

In a large bowl, combine the oats, chopped pecans, chopped almonds, and pepitas.

In a microwavable measuring cup, melt the coconut oil. Add the pumpkin puree, maple syrup, brown sugar, honey, vanilla, pumpkin pie spice, and salt and stir until combined. Add the water and mix well.

Pour the liquid over the oats and stir until all the oats are covered with some of the liquid. I start using a spoon, then I finish mixing with my hands to make sure everything is coated.

Pour the mixture evenly into 2 cookie sheets, spreading into an even layer.

Bake in a 250 degree oven for 1 hour, stirring every 20 minutes. After 1 hour, raise the oven temperature to 300 degrees and bake 30 more minutes or until the granola starts to become dry and crunchy. It doesn't get truly crunchy until it cools, though, so don't let it burn.

Remove from oven and let cool. Stir in the dried cranberries. 

Store in an air tight container. I served it with Maple Pumpkin Yogurt, but it's just as good all by itself.

Enjoy!

Lynn

            Pumpkin Spiced Granola

  • 6 C oats
  • 2 C raw pecans
  • 1 C pepitas (pumpkin seeds)
  • 1 C raw almonds
  • 1/2 C coconut oil, melted
  • 1 C pumpkin puree
  • 1/2 C maple syrup
  • 1/4 C light brown sugar
  • 1/4 C honey
  • 1 TBL vanilla
  • 3 tsp pumpkin pie spice
  • 1 tsp kosher salt
  • 1/4 C water
  • 2 C dried cranberries

Start by very coarsely chopping the pecans and almonds. I like to be able to identify the nuts in my granola, so I really just cut them in half or not at all. 

In a large bowl, combine the oats, chopped pecans, chopped almonds, and pepitas.

In a microwavable measuring cup, melt the coconut oil. Add the pumpkin puree, maple syrup, brown sugar, honey, vanilla, pumpkin pie spice, and salt and stir until combined. Add the water and mix well.

Pour the liquid over the oats and stir until all the oats are covered with some of the liquid. I start using a spoon, then I finish mixing with my hands to make sure everything is coated.

Pour the mixture evenly into 2 cookie sheets, spreading into an even layer.

Bake in a 250 degree oven for 40 minutes, stirring after 20 minutes.

After 40 minutes, raise the oven temperature to 300 degrees and bake 30 more minutes. Remove from oven and let cool. Stir in the dried cranberries. 

Store in an airtight container.

Healthy Granola

I love granola, especially added into my Greek yogurt for a little crunch. The problem I find is that most granola that I see in the store isn't really that healthy. Read the label and you will see what I'm talking about. In some cases, you might just as well eat a candy bar. Today I decided to try to make some myself so that I could control what is in it. If you like your granola on the sweet side, just double the amount of sauce you pour over the oats and nuts. I think that the fruit adds just enough sweetness for my taste. Here's what you'll need: 

  • 3 C rolled oats
  • 2 C sliced almonds
  • 2 C walnuts, coarsely chopped
  • 1/2 C flax seeds
  • 1/4 C dark brown sugar
  • 1/4 C honey
  • 4 TBL extra virgin olive oil
  • 2 tsp vanilla
  • 1/4 tsp cinnamon
  • 1 C each of dried cherries, crystallized ginger, and coconut

 

Start my spreading the oats, nuts, and seeds on a rimmed baking sheet and baking at 400 degrees for 15 minutes, stirring every 5 minutes.  

While the oat mixture is toasting, add the brown sugar, honey, and olive oil to a small sauce pan and heat on medium until the sugar melts. Add the vanilla and stir.

Remove the oat mixture from the oven and drizzle the sauce over the top, stirring until the ingredients are are evenly coated.

Return the granola to the oven and bake for 20 more minutes, stirring ever 5 minutes. While the granola is baking, chop the ginger and the coconut. When the granola is nice and toasted and golden brown, remove from the oven and add the dried fruit. Let cool completely then sprinkle the cinnamon over it and stir it well. I store mine in a zip lock bag. 

That's it. You can vary the flavor by using different nuts and fruits, whatever combinations you like. It's great by the handful, over yogurt or with milk for breakfast. 

Enjoy!

Lynn