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Gingersnap Granola

Gingersnap Granola
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  • Cusine



4 cups old-fashioned rolled oats

1 cup oat bran

1 cup sliced almonds

1/4 cup molasses

1/3 cup brown sugar

1/4 cup canola oil

1/4 cup water

2 tsp powdered ginger*

1 tsp cinnamon

1/4 tsp ground cloves

1/8 tsp salt

1/2 cup raisins


Preheat the oven to 300 degrees and line a baking sheet with parchment paper. In a large bowl, stir together the oats, oat bran, and almonds until well mixed. 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 . 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.