Gingersnap Granola Recipe

Gingersnap Granola Recipe

One of the main reasons I wanted to do Make it Yourself Monday was to save money by avoiding packaged food. This week, it only makes sense to show you a cheap version of a very expensive favorite- granola!

I love granola, but I rarely buy it anymore. Even the cheap kinds are expensive, but they’re usually filled with all kinds of nasty. The ones with real ingredients are just ridiculously expensive. When something is made with all real foods, how hard can it be to make yourself?

This time last year, I found Mark Bittman’s recipe for granola and ate it every day for a month. I don’t know what caused me to stop making it, but when I was grabbing handfuls from the oven taste testing this granola, I felt very nostalgic for last spring

Easy Homemade Gingersnap Granola Recipe

(Inspired by this recipe)

Ingredients:

  • 2 cups rolled oats
  • 3/4 cup almonds (any nut would work!)
  • 1/2 tbsp cinnamon
  • 1/2 tbsp ginger
  • 1/3 cup maple syrup
  • 1 tbsp molasses
  • 1/3 cup dates, pitted and chopped (any dried fruit would work- I’ve used raisins and dried cranberries before)

Directions:

  • Begin by chopping your nuts, if you’d like. I’ve used whole almonds before, but I wanted to try  both ways.
  • Add the chopped nuts to the oats. Add spices, maple syrup and molasses.
  • Stir until well combined.
  • Line a baking sheet with foil and spray with cooking spray. Trust me on this one- you don’t want to clean a pan that has had granola on it! (If I ever climbed a mountain… I would like it to be a granola mountain.)
  • Spread the granola out evenly on the sheet.
  • Bake at 350 degrees for 25-30 minutes. I stirred the granola a bit every five minutes or so to ensure that it cooks evenly.
  • When the granola is nice and crispy, it’s done! Make sure it doesn’t burn- mine burned a little on the edges. I was too busy eating it straight from the oven to notice. Look, it clumped! That’s a good thing- I LOVE granola clumps.
  • Let the granola cool and stir in your dried fruit.
Also Read:  Healthy Slow Cooker Dal Makhani Recipe

 

(To everyone that asked about my measuring cups, my sister found them in the dollar section at Target about a year and a half ago! I don’t know if they still sell them, but I’ve seen a similar set at Urban Outfitters )

Crispy, crunchy deliciousness! You will not be able to get your hand out of this. It may or may not be mostly gone now.

If it’s around long enough, I highly recommend it on pumpkin yogurt!

 
Ingredients
  • 2 cups rolled oats
  • ¾ cup almonds (any nut would work!)
  • ½ tbsp cinnamon
  • ½ tbsp ginger
  • ⅓ cup maple syrup
  • 1 tbsp molasses
  • ⅓ cup dates, pitted and chopped (any dried fruit would work- I’ve used raisins and dried cranberries before)
Instructions
  1. Begin by chopping your nuts, if you’d like. I’ve used whole almonds before, but I wanted to try  both ways.
  2. Add the chopped nuts to the oats. Add spices, maple syrup and molasses.
  3. Stir until well combined.
  4. Line a baking sheet with foil and spray with cooking spray. Trust me on this one- you don’t want to clean a pan that has had granola on it! (If I ever climbed a mountain… I would like it to be a granola mountain.)
  5. Spread the granola out evenly on the sheet.
  6. Bake at 350 degrees for 25-30 minutes. I stirred the granola a bit every five minutes or so to ensure that it cooks evenly.
  7. When the granola is nice and crispy, it’s done! Make sure it doesn’t burn- mine burned a little on the edges. I was too busy eating it straight from the oven to notice. Look, it clumped! That’s a good thing- I LOVE granola clumps.
  8. Let the granola cool and stir in your dried fruit.
Also Read:  Vermont Burger Recipe

 

Have you ever made your own granola?

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