Hey there, remember me? Yes, I am still here. Apologies for the lack of posts and updates. There is so much happening during the holidays, I never feel like I have enough time. I am going to try my hardest to do better. Did you know that Christmas is a week away? I feel like I need an extra week in order to get everything done! Anyone else feeling behind on holiday things this year?
I don’t think I will ever give up on new granola ideas. Homemade granola really is one of the best things ever. Ever. I knew I could not pass up the opportunity to create a Christmas granola. There are so many wonderful flavors at Christmas time, and I could hardly wait to turn the classic gingerbread flavor into a granola.
This is, by far, the most amazing smelling granola I have ever made. I literally stand in the kitchen with my head in the granola container, just breathing it in. Wait, no, did I just admit that? My advice on this granola is to think about the candied ginger before you add it in or remove it from the recipe. Ginger has a very strong scent and flavor, and if you prefer a more subtle ginger taste, then I would suggest leaving out the candied ginger and just stick to the ground ginger. However, if you really like ginger – add it in! Just be careful not to go overboard.
I’ve tried the granola both with the candied ginger and without, and both ways are delicious. I do prefer a more subtle ginger flavor, so I think I will leave out the candied ginger in future batches. Regardless, I’m getting ready to make another batch of this, because I can’t seem to get enough of it!
Yield: about 12 cups
5 cups old fashioned rolled oats
1/2 cup ground flaxseed
2/3 cup shredded coconut
1/3 cup candied ginger, chopped (optional)
1 teaspoon salt
2 and 1/2 teaspoons cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
2 teaspoons vanilla extract
1/2 cup honey
6 tablespoons canola oil
1/2 cup light brown sugar, packed
1 cup slivered almonds
Make the granola
Preheat the oven to 375 degrees F. Spray a baking pan with non-stick cooking spray.
In a large bowl, combine the oats, flaxseed, coconut, and candied ginger (if using). Stir to combine. Add in the salt, cinnamon, ground ginger, cloves, and nutmeg, stirring until well mixed.
In another bowl, mix the vanilla, honey, oil, and brown sugar until well combined. Pour the honey mixture over the oat and stir until all of the oats are well covered. Stir in the almonds.
Pour the mixture into the prepared baking sheet, using a spatula to spread evenly. Bake for 15 minutes, remove from the oven and stir the mixture. Bake for another 15 minutes, or until lightly golden brown. Remove from the oven and let cool completely in the pan. Store in an airtight container.