As you can tell, I kind of have a thing for granola (and I have passed it on to Noah). We got addicted to all of Trader Joe’s granola but since we never had a TJ’s in town (until now) I always liked to make it homemade to snack on. We like it plain, vanilla flavored and especially this holiday gingerbread granola.
I made so many cookies and candies this year that I thought it would be nice to include something really different. Breakfast was the perfect solution and granola automatically popped into my head. And what says Christmas more than gingerbread?
The maple syrup, molasses and ginger all combine to create the perfect gingerbread taste. The crystallized ginger added a nice chewiness to the crunchy texture of the oats and nuts. A totally yummy treat for breakfast or an afternoon snack.
- 4 cups old-fashioned oats
- 1 cup blanched, slivered almonds
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 1/8 cup molasses
- 1/3 cup oil
- pinch salt
- 1/2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 cup crystallized ginger, chopped
- Preheat oven to 325 degrees.
- Mix oats and almonds together in a large bowl. In a small bowl, mix together brown sugar, ginger, cinnamon, salt, maple syrup, molasses and oil.
- Pour sugar and oil mixture over the oats and stir well, making sure everything is evenly coated.
- Pour into a greased 13x9 pan and bake for 25-30 minutes or until golden brown, stirring occasionally.
- Let cool completely, stir in crystallized ginger and store in an airtight container for up to two weeks.
