Ginger Spice Crunchy Granola Recipes

GINGERBREAD GRANOLA

Steps:

• Preheat oven to 325 degrees F (162 C).
• Mix the dry ingredients together in a large bowl.
• In a small saucepan over medium low heat, warm the coconut oil, maple syrup, molasses and vanilla extract. Pour over the dry ingredients and mix well.
• Spread the mixture evenly onto a a large baking sheet and bake for 18-22 minutes, stirring near the halfway point to ensure even cooking. The coconut oil will help this granola crisp up nicely, but be sure to watch it carefully as it browns quickly.
• Once the granola is visibly browned (about 19 minutes for me), remove from the oven and let cool completely on the pan before storing.
• Keep in a container that has an air-tight seal and it should keep for a few weeks.

GINGERBREAD GRANOLA

Steps:

• Preheat the oven to 350 degrees Fahrenheit and line a half-sheet pan with parchment paper. In a large mixing bowl, combine the oats, nuts, salt, cinnamon and ground ginger. Stir to combine.
• Stir in the oil, maple syrup, molasses and vanilla. Turn the granola out onto your prepared pan and use a large spoon to spread it in an even layer. Bake for 10 minutes, then remove from the oven and top with coconut flakes (if using). Stir up the mixture to make sure the granola cooks evenly.
• Return the pan to the oven for 8 to 11 more minutes, or until the granola is lightly golden on top. It will continue to crisp up as it cools.
• Top the granola with the chopped cranberries and candied ginger. Let the granola cool before breaking it into pieces and enjoying.
• Store the granola in an airtight container. It should stay fresh for 1 to 2 weeks. Store in the refrigerator for longer shelf life.

GINGER SPICE CRUNCHY GRANOLA

Steps:

• Heat oven to 275 degrees F.
• Line 2 cookie sheets with parchment paper.
• Combine brown sugar, orange juice, and molasses in a large pot; stir frequently until sugar is completely dissolved.
• Remove from heat and stir in vanilla and salt.
• Add oats, nuts, and spices to brown sugar mixture.
• Mix thoroughly until all oats are coated.
• Spread onto cookie sheets and bake 40-50 minutes, stirring once, until golden brown.
• When granola has cooled completely, add fruits if you wish and store in airtight container.

HOMEMADE GRANOLA WITH GINGER

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Mix rolled and quick-cooking oats, pecans, walnuts, almonds, and pepitas together and spread out on a sheet pan.
• Bake in the preheated oven for 10 minutes. Remove from the oven and transfer to a large mixing bowl. Reduce oven temperature to 225 degrees F (110 degrees C).
• Mix maple syrup, coconut oil, crystallized ginger, turmeric, ground ginger, cinnamon, salt, cardamom, and pepper together in a smaller bowl and pour over the oats and nuts. Mix thoroughly, then pour mixture back onto the baking sheet.
• Bake in the oven for 30 minutes. Turn oven off and leave granola in for 1 hour.
• Remove from the oven and let cool to room temperature, about 30 minutes.

CRUNCHY GRANOLA

Steps:

• In a small saucepan, combine the honey, oil and brown sugar; cook and stir over medium heat until sugar is dissolved. Remove from the heat; stir in vanilla. , In a large bowl, combine the oats, almonds, coconut, sesame seeds and sunflower kernels. Add honey mixture, stirring until evenly coated. Spread onto two ungreased baking pans. , Bake at 300° for 20 minutes, stirring frequently. Stir in raisins. Bake 10 minutes longer. Cool, stirring occasionally. Store in an airtight container.