Best Granola With Candied Ginger Recipes

GINGERBREAD GRANOLA

Steps:

• Preheat oven to 325 degrees F (162 C).
• Mix the dry ingredients together in a large bowl.
• In a small saucepan over medium low heat, warm the coconut oil, maple syrup, molasses and vanilla extract. Pour over the dry ingredients and mix well.
• Spread the mixture evenly onto a a large baking sheet and bake for 18-22 minutes, stirring near the halfway point to ensure even cooking. The coconut oil will help this granola crisp up nicely, but be sure to watch it carefully as it browns quickly.
• Once the granola is visibly browned (about 19 minutes for me), remove from the oven and let cool completely on the pan before storing.
• Keep in a container that has an air-tight seal and it should keep for a few weeks.

GRANOLA WITH CANDIED GINGER

Steps:

• Toast oats, almonds and walnuts in a wok or deep skillet for about 5 min over low heat. Stir often.
• Add raisins and coconut. Toast 3 min, stirring.
• Add flax seeds, wheat germ, candied ginger and powdered ginger. Stir constantly to prevent burning.
• It's done! Serve with fresh fruit and yogurt or milk.

HOMEMADE GRANOLA WITH GINGER

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Mix rolled and quick-cooking oats, pecans, walnuts, almonds, and pepitas together and spread out on a sheet pan.
• Bake in the preheated oven for 10 minutes. Remove from the oven and transfer to a large mixing bowl. Reduce oven temperature to 225 degrees F (110 degrees C).
• Mix maple syrup, coconut oil, crystallized ginger, turmeric, ground ginger, cinnamon, salt, cardamom, and pepper together in a smaller bowl and pour over the oats and nuts. Mix thoroughly, then pour mixture back onto the baking sheet.
• Bake in the oven for 30 minutes. Turn oven off and leave granola in for 1 hour.
• Remove from the oven and let cool to room temperature, about 30 minutes.

HOLIDAY GRANOLA WITH HOMEMADE CANDIED GINGER

Steps:

• To make candied ginger, start by peeling ginger and slice into pieces 1/8" thick using a mandolin.
• Place in a large pot and cover with water. Add pinch of salt.
• Bring to boil and simmer for 30 minutes.
• Remove 1/2 cup of the ginger water and strain the ginger of the rest of the water.
• Place the strained ginger in a pot with sugar and the reserved ginger water.
• Bring to a boil. Reduce heat to medium and simmer uncovered until the sugar syrup looks dry, has almost evaporated, and begins to crystallize (about 45 minutes). Transfer to a cooling rack and spread out and separate individual pieces.
• Allow to cool completely. Stores up to 2 weeks in airtight container.
• To make holiday granola, start by preheating oven to 300ºF.
• Mix dry ingredients together. Add coconut oil and maple syrup and mix until well combined.
• Spread onto a baking sheet lined with parchment paper.
• Bake 20 minutes, rotate the pan, and then bake another 20 minutes until golden brown.
• Allow to cool for 30 minutes before breaking into pieces.
• Store in an airtight container at room temperature.

GINGERBREAD GRANOLA BARS

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch rimmed baking sheet with parchment and grease well with nonstick cooking spray.
• Combine the brown sugar with the oil, honey and molasses in a medium saucepan. Bring to a boil over medium heat, stirring often. Remove from the heat and set aside.
• Toss together the oats, nuts, pepitas, dried cranberries, candied ginger, spices, wheat flour, wheat germ and 1 teaspoon salt in a large bowl. Pour the honey mixture on top and toss to coat. Transfer to the prepared pan and spread evenly. Spray the bottom of a second baking sheet with nonstick cooking spray and use it to press the granola down into the pan evenly. Sprinkle the holiday sprinkles on top.
• Bake until golden brown, 25 to 30 minutes. Let cool completely, then remove from the baking sheet and cut into fourteen 1 1/2-by-4-inch bars. Store in an airtight container at room temperature for up to a week or freeze for up to 2 months.

HAZELNUT-PISTACHIO GRANOLA WITH DRIED CHERRIES AND CANDIED GINGER

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• To a small saucepan over medium-low heat, add the maple syrup, vegetable oil, butter, and cinnamon. Stir occasionally until butter is melted and ingredients are combined. Stir in the cinnamon
• In a large bowl, toss together the rolled oats, pistachios, hazelnuts, and coconut.
• Pour the maple syrup mixture over the oats and nuts, and with a wooden spoon, toss until evenly coated.
• Line a large rimmed cookie sheet with parchment paper or a silicone mat.
• Spread granola on cookie sheets and bake for 30-40 minutes, stirring every 10 minutes, until the granola turns golden brown.
• Let cool, then mix in the dried fruit.
• Store in an airtight container (it should keep for up to a month at room temperature).