Fall

Gingersnap Granola

September 24, 2016
Photo by Posie Harwood
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) Brien

  • Makes about 4 cups
Ingredients
  • 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
In This Recipe
Directions
  1. Preheat the oven to 350 degrees F.
  2. In a large bowl, mix together the oats, spices, salt, rice flour, almonds, and brown sugar.
  3. In a separate small bowl, whisk together the oil, molasses, and maple syrup.
  4. 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.
  5. Bake for 20-25 minutes, stirring every now and again, or until the granola starts to brown and smell toasty and fragrant.
  6. Remove from the oven and let cool. Once cool, toss the granola with the crystallized ginger.

See Reviews

See what other Food52ers are saying.

Review
I like warm homemade bread slathered with fresh raw milk butter, ice cream in all seasons, the smell of garlic in olive oil, and sugar snap peas fresh off the vine.