I can’t be trusted in my own kitchen with something this good. What I mean to say is – sometimes I make something that’s so tasty, but not exactly meant for me and I have one too many samples. Really, I’m exercising my quality control duties. 
Is there a technical term for wanting to swim in granola?
There is a reason I made this granola, of course, there always is! No, but really. I was preparing a package for a friend and wanted to include a sweet little treat. Delicious, healthy and shippable are hard to come by in the kitchen. So, I got to work. I’ve made granola before – in the past recipes I’ve used haven’t been particularly noteworthy (blogworthy).
What I love about this granola is the combination of spicey from the ginger and sweet from the honey or agave. Top that off with extra crunchy almonds and pepitas, and I do believe it can cure any serious sweet tooth. Speaking of ginger, you might know that it’s beneficial for a stomach ache or digestive issues. Also, ginger has been recognized as an
antioxidant-rich food . I like to drink ginger tea or grate some into rice, and truly ginger + something sweet = a perfectly complimentary pair.
Almond Ginger Granola (1/4 cup serving for about 155 calories)
Ingredients:
wet
- 1/2 cup honey OR agave nectar
- 2 Tbs. canola oil
- 1 Tbs. fresh grated ginger (may sub 1-2 tsp. ground dry ginger)
dry
- 4 cups rolled oats (not quick oats)
- 1 cup unsalted almonds
- 1/4 cup pumpkin seeds (or other nut)
- 1/4 cup flaked unsweetened coconut (optional)
- 1 cup raisins
Directions:
Preheat oven to 350 degrees F. Grease a large pan with 1-inch sides, or place a nonstick mat inside.
In a large bowl, whisk together all wet ingredients. Measure in all dry ingredients, except raisins, and fold using a spatula until combined.
Pour mixture into pan and flatten into an even layer. Bake for 25-30 minutes until golden brown, flip granola every 5-10 minutes to ensure even baking.
Remove from the oven and set aside to cool for at least 30 minutes. Store in a sealable plastic bag or glass jar.
I can’t be trusted in my own kitchen with something this good. What I mean to say is – sometimes I make something that’s so tasty, but not exactly meant for me and I have one too many samples. Really, I’m exercising my quality control duties.
There is a reason I made this granola, of course, there always is! No, but really. I was preparing a package for a friend and wanted to include a sweet little treat. Delicious, healthy and shippable are hard to come by in the kitchen. So, I got to work. I’ve made granola before – in the past recipes I’ve used haven’t been particularly noteworthy (blogworthy).
What I love about this granola is the combination of spicey from the ginger and sweet from the honey or agave. Top that off with extra crunchy almonds and pepitas, and I do believe it can cure any serious sweet tooth. Speaking of ginger, you might know that it’s beneficial for a stomach ache or digestive issues. Also, ginger has been recognized as an antioxidant-rich food . I like to drink ginger tea or grate some into rice, and truly ginger + something sweet = a perfectly complimentary pair.
Almond Ginger Granola (1/4 cup serving for about 155 calories)
Ingredients:
wet
dry
Directions:
Preheat oven to 350 degrees F. Grease a large pan with 1-inch sides, or place a nonstick mat inside.
In a large bowl, whisk together all wet ingredients. Measure in all dry ingredients, except raisins, and fold using a spatula until combined.
Pour mixture into pan and flatten into an even layer. Bake for 25-30 minutes until golden brown, flip granola every 5-10 minutes to ensure even baking.
Remove from the oven and set aside to cool for at least 30 minutes. Store in a sealable plastic bag or glass jar.