This post for Gingerbread Granola will be quick since I need to link it to another recipe. It will be updated later, but for now, here it is! My grandson referred to it as trail mix, as he enjoyed it yesterday. Whatever..LOL ! He’s one of my official taste-testers.
The Granola Mix:
Mix together in a small bowl the old-fashioned oats, wheat germ, brown sugar, pecans and salt
The Syrup Mixture:
In a small saucepan, simmer the maple syrup, molasses, oil, vanilla and spices; whisk frequently.
Pour over the granola mixture and stir until evenly coated.
The Bake:
Spread mixture onto a parchment paper-ling rimmed-baking sheet and bake at 275 for 45 minutes, stirring every 15 minutes. Remove pan to a cooling rack from the oven. It will harden and have a crunchy texture once cooled.
Store this Gingerbread Granola in sealed jars or Ziploc bags. Enjoy on yogurt, ice cream or by the handful!
Gingerbread Granola
Ingredients
- 2 c Old-fashioned oats
- 1/2 c wheat germ
- 2 T dark brown sugar
- 1/4 t salt
- 3/4 c chopped pecans
Syrup Mixture
- 1/2 t vanilla
- 2 T maple syrup
- 2 T molasses
- 3 T avocado oil or other light-tasting oil
- 1 T` water
- 1/8 t cloves
- 1/2 t ginger
- 1/2 t cinnamon
Instructions
- Combine oats, wheat germ, brown sugar, and salt in bowl.
- In a small saucepan, bring the syrup mixture to a simmer, whisking frequently.
- Pour syrup mixture over oat mixture and stir until evenly coated.
- Spread mixture onto parchment paper or foil-lined rimmed baking sheet.
- Bake at 275°F for 45 minutes, stirring every 15 minutes.
- Remove pan to cooling rack. It will harden to a crunchy texture as it cools.
- Store in a sealed jar or Ziploc bags.
