Gingersnap Granola
Gingersnap Granola pairs the rich, deep flavor of molasses with warm spices like ginger, cinnamon, and cloves. Great for breakfast, a snack, or dessert!
- Prep time
- 15 min
- Cook time
- 40 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 cups old-fashioned rolled oats ($1.04)
- 1 cup oat bran ($0.76)
- 1 cup sliced almonds ($1.62)
- 1/4 cup molasses (not black strap) ($0.63)
- 1/3 cup brown sugar ( $0.11)
- 1/4 cup canola oil ($0.08)
- 1/4 cup water ($0.00)
- 2 tsp powdered ginger* ($0.20)
- 1 tsp cinnamon ($0.10)
- 1/4 tsp ground cloves ($0.02)
- 1/8 tsp salt ($0.01)
- 1/2 cup raisins ($0.59)
Instructions
- 1
Preheat the oven to 300ºF and line a baking sheet with parchment paper.
- 2
In a large bowl, stir together the oats, oat bran, and almonds until evenly combined.
- 3
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.
- 4
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.
- 5
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 (the total time will depend on the size of the baking sheet and how thick the granola is layered).
- 6
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.