Give ordinary granola a fall flavor infusion! Molasses, cinnamon and fresh ginger create a new twist on a favorite snack.
Gingersnap Granola
6 cups 6 grain cereal or plain oats
1 c. wheat bran
1/4 c. sesame seeds
1 c. pumpkin seeds
1 c. sunflower seeds (shelled)
1/4 c. flax seeds
2 c. shredded coconut
2 c. Craisins (any dried fruit will work here)
1 c. coconut oil plus 2 T (canola or olive oil would work too)
1 c. molasses plus 2 T
1 T vanilla extract
1 c. brown sugar
1 t. salt
1 t. cinnamon
1/2 t. ground ginger
1/2 t. allspice
Preheat oven to 275. In a very large bowl combine 6 grain cereal, wheat bran, sesame seeds, pumpkin seeds, flax seeds, Craisins, & coconut.
Heat in a medium saucepan coconut oil, molasses, vanilla, brown sugar, salt, cinnamon, ginger, & allspice; gently whisk. Melt to a syrup like consistency and pour over dry ingredients. Stir to coat evenly. Pour over a 10×15 in cookie sheet and gently press down. Bake for 45 minutes. Turn the oven up to 325 & bake another 15 minutes. Stir the granola just once and let rest to room temperature. Break into pieces and store in an airtight container. DELISH!!!
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