Gingerbread Granola

As much as I love trying out new things, I know what I like in granola. I like oats (obviously), almonds, honey, and sometimes raisins. It works for me.

But I recently stumbled upon this recipe for gingerbread granola and it caught my eye right away! It packs a spicy punch that reminds of of Christmas morning. Interesting choice with this warm weather we’ve been having, but I knew I needed to try it.

This goes great with plain or vanilla greek yogurt, milk, or ice cream. It’s such a nice switch-up to my regular granola and I love having it as a snack after a run. Speaking of which, I JUST finished a 10 km race! I finished in 46:48 – a personal best for a short 10 km race, so I’m ecstatic!

Anyway, back to granola! To make this whisk together molasses, brown sugar, honey, and oil.

In a separate bowl mix salt, cinnamon, ginger, cloves, oats, raisins, coconut and nuts until evenly mixed.

Stir in molasses.

Spread onto two large rimmed baking sheets sprayed with baking spray. Bake at 325ºF for 25-30 minutes, stirring occasionally, until oats are golden brown (if cooking both sheets at once, swap positions half way through baking time).

Let cool completely before storing in an airtight container, and enjoy!

Gingerbread Granola
Makes 10 servings
Recipe lightly adapted from Kitchen Simplicity

Ingredients:
1/3 cup molasses
2 tablespoons canola oil
1/4 cup brown sugar (optional for extra sweetness)
1/4 cup honey
1/4 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
3 cups rolled oats
1 cup pecans (or walnuts), chopped
1/2 cup raisins

Directions:
Whisk together molasses, brown sugar, honey, and oil.

In a separate bowl mix salt, cinnamon, ginger, cloves, oats, raisins, coconut and nuts until evenly mixed. Stir in molasses.

Spread onto two large rimmed baking sheets sprayed with baking spray. Bake at 325ºF for 25-30 minutes, stirring occasionally, until oats are golden brown (if cooking both sheets at once, swap positions half way through baking time).

Let cool completely before storing in an airtight container.

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Energy-Packed Granola Bars

Guess what? I’m going skiing today! Not downhill, or mogul jumping or anything like that, but wholesome cross-country skiing. Excited? I am! It’s just like any other day though. Why? It’s morning, and I’m about to bake. No surprise. The difference with today is that I need to bake something that I can have to snack on while skiing. So, what better than energy-packed granola bars?

Granola bars are great because you can cater them to your own wants and needs. Like cranberries, pumpkin seeds, maple syrup and almonds. Or how about peanut butter, cashews, and chocolate? Or coconut, golden raisons, honey and sesame seeds? Holy variety! I’m a vegetarian, and because of this my cupboards are FILLED to the brim with various nuts, seeds, oats and dried fruit…the perfect ingredients for granola bars! Today I’m going to go with oats, nuts, seeds, honey and dried fruit.

You’ll never buy granola bars again. These are preservative free, and full of ingredients that you KNOW. Heck, you’re going to make them, so pack them full with ingredients you like!

This recipe was adapted from the Golden Book of Baking.

Ingredients:
1/4 cup butter
1/3 cup honey
1/2 cup raw sugar
1 1/2 cups old fashioned rolled oats
1/2 cup of nuts (I used a mix of roasted redskin peanuts, cashews, and roasted almonds)
1/2 cup dried fruit (I used a mix of sultana raisins, dried cranberries, and dried papaya)
1/2 cup seeds (I used a mix of sunflower seeds and raw hulled pumpkin seeds)
3/4 tsp ground cinnamon
1/8 tsp salt

Directions:
1. Preheat oven to 375F, and butter an 11 x 7 inch baking pan.
2. Melt the butter with the honey and raw sugar in a large saucepan over low heat, stirring constantly. Bring to a boil and simmer until the sugar has dissolved completely.


3. Remove from heat and stir in the oats, nuts, dried fruit, seeds, cinnamon and salt.
4. Spoon the mixture evenly into prepared pan and bake for 30-35 minutes, or until just golden.
5. Cool completely before cutting into bars.