Gingersnap Granola
Gingersnap Granola pairs the rich, deep flavor of molasses with warm spices like ginger, cinnamon, and cloves. Great for breakfast, a snack, or dessert!
Servings: 16 (1/2 cup each)
Calories: 210.43kcal
Equipment
- Baking Sheet
- Parchment Paper
- Measuring Cups Spoons
- Glass Mixing Bowls
Ingredients
- 4 cups old-fashioned rolled oats $1.04
- 1 cup oat bran $0.76
- 1 cup sliced almonds $1.62
- 1/4 cup molasses (not black strap) $0.63
- 1/3 cup brown sugar $0.11
- 1/4 cup canola oil $0.08
- 1/4 cup water $0.00
- 2 tsp powdered ginger* $0.20
- 1 tsp cinnamon $0.10
- 1/4 tsp ground cloves $0.02
- 1/8 tsp salt $0.01
- 1/2 cup raisins $0.59
Instructions
- Preheat the oven to 300ºF and line a baking sheet with parchment paper.
- In a large bowl, stir together the oats, oat bran, and almonds until evenly combined.
- In a small sauce pot, combine the molasses, brown sugar, oil, water, ginger, cinnamon, cloves, and salt. Heat and stir over a low flame until the brown sugar has dissolved and the mixture is liquid.
- Pour the molasses mixture over the bowl of dry oats and mix well until all of the oats, nuts, and oat bran are well coated.
- Pour the wet granola mixture onto the baking sheet and spread it out into a single layer. Bake the granola for 20 minutes, then give it a good stir. Bake for another 10-20 minutes, or until light golden brown (the total time will depend on the size of the baking sheet and how thick the granola is layered).
- Remove the granola from the oven and stir in the raisins. Press the granola down into a compact layer and allow to cool. Once cool, break it up and store in an air-tight container.
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Notes
*You can grate some fresh ginger into the sauce pot for extra snappy ginger flavor!
Nutrition
Serving: 0.5Cup | Calories: 210.43kcal | Carbohydrates: 31.24g | Protein: 5.19g | Fat: 8.96g | Sodium: 22.59mg | Fiber: 4.21g