Homemade granola makes a wonderful holiday gift! It’s easy to make and doesn’t everyone love something that is homemade? This gingerbread granola is crunchy, not too sweet and smells amazing. I added dried cranberries for another texture and some tartness. It can easily be enjoyed anytime of the day and makes a delicious topping for a bowl of Greek yogurt.
This recipe is a little different from my other recipes. The oats are toasted before mixed in with the rest of the ingredients. Pecans were also called for in the original recipe, but my grocery store was out of them, so I subbed walnuts instead.
3 cups rolled oats
2/3 cup regular molasses (not blackstrap)
1/3 cup canola oil
1 egg white
2 tsp pumpkin pie spice
1 1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp salt
1 cup walnuts
1 1/2 cups sliced almonds
1 cup wheat germ
1 cup dried cranberries
Preheat oven to 350 degrees. On a large rimmed baking sheet, spread out the oats in an even layer. Bake for 15 minutes until golden brown. Stir twice during baking.
In a large bowl, whisk together the molasses, oil, egg white and spices until combined. Add in the nuts, toasted oats and wheat germ. Toss to completely coat the mixture. Transfer to a parchment-lined baking sheet(s) and spread evenly. Bake for 10 to 15 minutes or until golden brown. Stir every couple of minutes so the granola doesn’t burn. Remove from the oven and place on wire racks to cool. Sprinkle the dried cranberries on top while the granola is cooling. Break the granola into smaller pieces and store in an air-tight container for up to 3 weeks (if it lasts that long!).
Source: Giant Food Stores Magazine, December 2018