You may be surprised that even store bought granola is often filled with not so great ingredients. I started making this gingersnap granola at home so that I can control what goes in my body.
If you love gingersnap the way we do, you will love this granola. Whether as a dried snack or as a cereal it is filled with healthy ingredients and a great flavor.
It is also more cost effective to make it yourself. While the cheaper granolas may be more cost effective, they are often filled with additives and sugars. The more expensive granolas are often much healthier, but the cost is much more than what it would cost you to prepare your own.
Gingersnap Granola Recipe
Recipe is a take on Mark Bittman’s recipe which can be found here.
It will take about 10 minutes to prepare and 20-30 minutes to cook and cool. Makes about 4 cups.
- 2 cups rolled oats
- 3/4 cup almonds (any nut would work!)
- 1/2 tablespoon cinnamon
- 1/2 tablespoon ginger
- 1/3 cup maple syrup
- 1 tablespoon molasses
- 1/3 cup dates, pitted and chopped (or your favorite dried fruit)
- Chop nuts into smaller pieces.
- Thoroughly mix all ingredients (except fruit) in a large bowl.
- Line a baking sheet with foil and spray with cooking spray or you can use parchment paper.
- Spread the granola out evenly on the sheet.
- Bake at 350 degrees for 25-30 minutes, stir every 5 minutes or so to ensure even cooking.
- When granola is crispy it is done and can be removed.
- Let the granola cool.
- Stir in dried fruit.
This is one of those recipes that you can definitely experiment with. This is a base granola recipe that you can use to build off of. You can try any dried fruit that you prefer, I have used raisins as well as apple and both were amazing.
Eat the granola as a cereal, pack it in the lunch box for a snack, or if you love yogurt like me – use it as a crispy crunchy yogurt topping. I will sometimes have plain vegan free yogurt ( I love siggi’s) with a mix of my blueberry lemon jam and a handful of this granola and it is the best thing ever.
Be sure to store the granola in an air tight container to keep it fresh. Ours does not last that long so it never gets time to go stale and I typically make small batches. If you do make more and store it, it should stay for a few weeks.