This granola packs a double wollop of ginger flavor by featuring both fresh and crystallized ginger. Cranberries give this mix a pleasant tartness, while cocoa nibs add a bit of interest. Sprinkle on icecream with caramel sauce for dessert. Or eat a bowlful for breakfast with a bit of vanilla yogurt and some grapefruit.
4 1/2 cups thick rolled oats
3/4 cup light brown sugar
1 tsp cinnamon
2 tsp powdered vanilla (we order ours from the Spice House)
1/4 cup honey
1/3 cup oil (we don't mind the flavor of olive oil here, but you might like a more neutral oil like canola)
1 T freshly grated ginger
3/4 cup crystallized ginger, chopped finely
3/4 cup dried cranberries
1/4 cup cocoa nibs
Preheat oven to 325ºF.
Place oats, brown sugar, cinnamon, vanilla, honey, oil, and grated ginger in a bowl and combine well. Pour onto a greased 12x17 inch baking pan, and place in the oven.
Bake for 20-25 minutes, then remove pan, stir granola, and return to the oven for another 20-25 minutes. Bake the granola just until toasted and ingredients seem mostly dry. Watch the granola closely toward the end so that it does not burn.
Allow granola to cool, then mix with crystallized ginger, cranberries, and cocoa nibs.
Store in an airtight container at room temperature for up to 1 month. Store in the freezer for up to 6 months.
2 comments:
Seriously, now. Totally recommending all my friends to toggle through your recipe archives. Don't you know I collect, make and devour any granola recipe I can get my hands on? And how did I never see powdered vanilla at the Spice House? Guess I have another reason to go again soon!
Yeah, I forgot about making this until seeing it on the Burp! Fan page today- sooooooo glad it jogged my memory. I have a feeling there are too many recipes out there with similar comments from me: delectable things needing to be made, and not enough memory on my part to make them!
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