I used to get the gingersnap granola at Whole Foods all the time, but I had to stop when I went gluten-free 😦 Then I found this recipe!! I have made some slight modifications to the original recipe based on my personal preferences & a recent fondness of chia seeds. It is not really like the Whole Foods version, but it is sooo good! I make a batch up approximately every other week so that I can eat it for breakfast every morning with milk. Mmm…gingersnaps…the whole apartment smells of ginger now 🙂
Gingersnap Granola
Ingredients:
5 cups rolled oats (I use certified gluten-free)
1 cup raw walnut pieces (or pecan, or a mix–whatever I have on hand)
1 cup raw, unsweetened coconut flakes (optional)
1/3-1/2 cup chia seeds (optional)
4 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1 tablespoon water
1/3 cup packed brown sugar (light or dark is fine)
1/3 cup vegetable, canola, olive, or nut oil (I use coconut)
1/3 cup honey
1 cup dried cranberries
1/2 cup candied ginger, chopped into small pieces (optional, when I have it on hand)
Directions:
Preheat the oven to 325 degrees and line a rimmed baking sheet (I use 2 corningware casserole dishes & it works just fine) with parchment paper. Use a piece of parchment that is longer than the baking sheet, so that the paper hangs over both short sides of the pan.
In a large bowl, mix together the oats, walnuts, coconut, chia seeds, ground ginger, and cinnamon. Mix the water & salt in a small microwave safe bowl, microwave for 10 seconds, stir. Add the brown sugar, oil, and honey and stir until the brown sugar is melted. Microwave for another 10 seconds if needed. Using a spatula or a wooden spoon, stir the oil/sugar mixture into the oat mixture until it’s fully incorporated. Spread the granola onto the baking sheet in an even layer. Bake for about 40 minutes, stirring well every 10-15 minutes or so to prevent burning. Watch carefully until the granola reaches your preferred level of toastiness.
Remove from oven and, while the granola is still in the pan, stir in the chopped ginger and dried berries. Now set up a large cooling rack inside a separate baking sheet. Carefully transfer the granola onto the cooling rack, parchment and all, using the overhanging edges of the paper as handles. Spread out the granola as evenly as you can without spilling over the edges of the rack, and allow to cool for about 40 minutes. Store in an airtight container for several weeks, or keep it in the freezer to preserve its crunchiness.
Yield: 7-8 cups of granola
Flamingo Pink & Aqua 