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
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Ingredients
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3 cups
rolled oats
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1 1/2 teaspoons
ground ginger
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1/2 teaspoon
ground cinnamon (ideally Vietnamese)
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1/4 teaspoon
ground cardamom
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1/4 teaspoon
kosher salt
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1/4 cup
rice flour
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1 cup
sliced or slivered almonds
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2 tablespoons
brown sugar
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7 tablespoons
oil (vegetable or olive work well)
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3 tablespoons
molasses
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1 tablespoon
maple syrup
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1 cup
finely diced crystallized ginger
Directions
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Preheat the oven to 350 degrees F.
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In a large bowl, mix together the oats, spices, salt, rice flour, almonds, and brown sugar.
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In a separate small bowl, whisk together the oil, molasses, and maple syrup.
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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.
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Bake for 20-25 minutes, stirring every now and again, or until the granola starts to brown and smell toasty and fragrant.
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Remove from the oven and let cool. Once cool, toss the granola with the crystallized ginger.
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