March 13, 2013

Gingerbread Granola

Ginger is one of my favorite flavors. But the original recipe for this granola had way too much ginger even for me - the final product was too spicy hot. I've dialed back the ginger in this recipe for a wonderfully spiced granola. It's so simple and will last for at least a week in an airtight container.

Gingerbread Granola
adapted from My Whole Food Life

3 cups rolled oats
1/3 cup almonds roughly chopped
1/3 cup + 1 Tbsp maple syrup
1/4 cup molasses
3 Tbsp applesauce
1 tsp vanilla
1 tsp ginger
1/2 tsp salt
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg

Preheat oven to 350. In a large bowl, combine all the dry ingredients. In a medium bowl, combine wet ingredients. Add wet to dry. Make sure all the dry ingredients are evenly coated. Place onto lined baking sheets and cook in the oven for about 30 minutes, stopping to shake the pans halfway through.

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