Making Granola: My Gingersnap Granola Recipe
Granola is one of those things I didn’t really eat much of until a few years ago. Mainly because it is expensive to buy and I didn’t always like it when I tried it, so I couldn’t justify the cost. But, when I started experimenting with recipes, I realized I could tweak it however I wanted and add spices to my heart’s content. And recently, I’ve been making a lot more of it to use up the almond meal that I have left from making my all time favorite, Almond Milk.
The awesome part about making granola is that it makes for a hearty and healthy breakfast. It’s got it going on: good fats, whole grain, and fruit–it’s not going to leave you hanging. Whatever recipe you find and use, just know that it is extremely forgiving. You can change fruit, nuts, spices, even vary ratios and type of liquid (honey, maple syrup, molasses, agave–whatever floats your boat). Granola don’t care.
Why should you make your own granola? Here is the ingredient comparison–I’ve started adding these charts to my posts. I’m a visual person. :)
So, here is the recipe that I have been tweaking. It is a little heavier on the spices than most recipes I have found, but I really enjoy it that way. You can experiment with your own personal tastes–give it the old sniff test when you’re mixing it together. Also, you will see that I have alternates for the almond meal–it really doesn’t matter what you use, it can just be replaced with 2 cups of something else–nuts, sesame seeds, pumpkin seeds, oats–use whatever you have along those general lines. Be brave. :)
THE RECIPE: Gingersnap Granola
4 cups rolled oats
2 cups almond meal, toasted–see notes (or 1 cup chopped nuts, 1/4 sesame seeds, and another 3/4 cup oats)
1 cup unsweetened coconut
1/4 tsp salt
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp ginger
1/3 cup honey
1/3 cup maple syrup
1/3 cup olive oil
2 Tbs molasses
1 Tbs Vanilla Extract
1 cup dried fruit (raisins, cranberries, chopped apricots)
1. Preheat oven to 350 degrees.
2. Combine oats, almond meal, coconut, salt, cinnamon, cloves, and ginger in a large mixing bowl. In a 2 cup measuring cup, combine honey, syrup, oil, molasses, and vanilla; mix well and pour over oat mixture, stirring to coat.
3. Spread oat mixture over a large baking sheet. Bake for 30-40 minutes, stirring every 10 minutes, until it is golden brown.
4. Allow to cool, then add the dried fruit. Store in a air tight container. Use as a cold cereal or a yogurt mix-in.
Notes: If you are using almond meal from my Almond Milk recipe, you can either use it in this granola recipe as soon as you have drained it and toast it along with the oats and coconut, or toast is separately and use it at another time. I’ve done it both ways because, well, it really doesn’t seem to matter. And that’s why I love making granola. :)