Today we made Gingersnap granola!
It was really easy and everyone loved it.
(we use all organic ingredients) Preheat oven to 250 degrees F
3 cups organic rolled oats
1 cup sunflower seeds
1/2 cup sesame seeds
1 cup chopped pecans (or try almonds or pumpkin seeds, whatever you have)
Mix those together in a bowl. In a separate (small) bowl or measuring cup mix:
3/4 cup sunflower oil (or any light veggie oil)
1/4-1/2 cup honey (or maple syrup – I did 1/4 c. honey, 1/8 c. maple syrup and a drizzle of molasses!)
1 Tbls. vanilla extract
Mix and pour over oat mixture, then stir in :
1/3 cup shredded unsweetened coconut
pinch of salt (optional)
2 tsp. powdered cinnamon
1 tsp. powdered ginger
1/4 tsp. powdered cloves
Stir together, taste and adjust spices if needed, then put in a large roasting pan and bake 35-45 minutes, stirring regularly, until it becomes a nice golden brown. After you take it out of the oven you can add 1/2 cup raisins or freshly ground flax seeds if you like. Cool in pan then store in glass jars. Stores best in the freezer but it doesn’t last long enough in our home to make it anywhere but the counter…
Great on yogurt or ice cream, with local, grassfed, raw milk, or just plain. We eat ours with Side Hill Farm yogurt – plain – because I put a little extra sweetener in this than I usually do for our family’s granola. Hope you enjoy this! And the recipe is pretty flexible, so omit the spices, add apricots instead of raisins, try different nuts… it pretty-much always tastes good as long as you don’t burn it!