You know the best thing about granola? It’s yummy. But the second best thing is that you can pretty much make it any way you like it–adding different dried fruits, sweeter or less sweet, using any combination of nuts or sweeteners, or even adding chocolate chips. Heck, you can even vary the baking time to get your ideal texture. You can also experiment with how you eat it–plain, as cereal alone or as cereal mixed with other cereal, on top of yogurt, or one of my favorites as granola bars. Really, the possibilities are only limited by your imagination, but I’ve pretty much settled on this recipe because I love that ginger flavor.
Cinnamon Ginger Granola Recipe Makes about 2.5 quarts
6 cups old fashioned oats
1 cup sunflower seeds
1 cup sliced almonds
1/4 cup wheat germ
1 cup unsweetened shredded coconut
1/4 cup maple syrup
1/2 cup ginger syrup
1 heaping tablespoon ground cinnamon
1 heaping teaspoon ground nutmeg
1 tablespoon vanilla extract
- Preheat oven to 300 degrees.
- Put oats in (stove-top safe) roasting pan on burner set to medium-low, and stir occasionally.
- After you smell the oats and they have darkened in color (about 7 minutes), stir in sunflower seeds, almonds, and wheat germ.
- After 3-4 minutes, stir in coconut.
- After an additional 3-4 minutes, stir in maple syrup, ginger syrup, cinnamon, nutmeg, and vanilla extract.
- Bake for 40 minutes, stirring every 10 minutes or so.
- Allow to completely cool before transferring to a sealed container.