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Author Notes: 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
Makes about 4 cups
- 3 cups rolled oats
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon (ideally Vietnamese)
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon kosher salt
- 1/4 cup rice flour
- 1 cup sliced or slivered almonds
- 2 tablespoons brown sugar
- 7 tablespoons oil (vegetable or olive work well)
- 3 tablespoons molasses
- 1 tablespoon maple syrup
- 1 cup finely diced crystallized ginger
- 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.