Gingerbread is one of my favorite holiday flavors. I love ginger year round but when it is combined with molasses and cinnamon, I love it even more. I recently made a batch of gingerbread cookies that lasted about 2.5 minutes before they were gone. I wanted to make more cookies but decided maybe it would be better to make gingerbread granola since then I can eat it for breakfast (not that I didn’t eat a gingerbread cookie for breakfast once or twice. ) To get the gingerbread flavor I used molasses, which in granola has the added surprise of making extra crunchy clusters. And if you eat it with milk, the milk turns into a delicious spiced milk that I could drink on its own (hmm….a gingerbread milk recipe could be in my future). Just keep in mind molasses tends to burn easy so be careful when cooking this granola. (I unfortunately have lost many batches to the burnt granola graveyard.)
I don’t typically stir my granola when cooking because I like lots of clusters (check out this post on tips on how to get more clusters!) but if you prefer no clusters, maybe give the mixture a quick stir after 5 or 10 minutes of cooking and at the end too.
This recipe creates a subtly sweet granola. I would recommend giving the mixture a taste before cooking to see if it is to your liking. If you like things a little sweeter, add a little more maple syrup. I also encourage you to play around with the recipe and use whatever nuts or seeds you prefer. I used walnuts, pumpkin seeds, and almonds but I think pecans would work great too. A few dried cranberries added after cooking would also be a delicious addition!
Be Happy, Be Healthy!