Inspired both by a Quaker Oats recipe and a grocery store granola from Westside Market in NYC, this riff on a classic granola relies on plenty of spices, crystallized ginger, and molasses to evoke the flavor of a gingersnap cookie. Customize it with nuts and fruits as you like -- granola is very forgiving! —Posie (Harwood) Brien
about 4 cups
1 1/2 teaspoons
ground cinnamon (ideally Vietnamese)
sliced or slivered almonds
oil (vegetable or olive work well)
finely diced crystallized ginger
In This Recipe
Preheat the oven to 350 degrees F.
In a large bowl, mix together the oats, spices, salt, rice flour, almonds, and brown sugar.
In a separate small bowl, whisk together the oil, molasses, and maple syrup.
Toss the oat mixture with the oil mixture to coat thoroughly. Transfer to a large baking sheet and press the granola into an even layer.
Bake for 20-25 minutes, stirring every now and again, or until the granola starts to brown and smell toasty and fragrant.
Remove from the oven and let cool. Once cool, toss the granola with the crystallized ginger.