This is granola with a twist. It needed a pick-me-up and a new jacket (that old one was SO last season).
Granola is dangerous to keep around my house- I could eat a whole container of this stuff in one sitting. But its OH SO good. Treat yourself and make some- It's like having dessert for breakfast (but more socially acceptable then cookies).
Throw in some molasses, gingerbread spices, orange zest and candied ginger and boy do you get an amazing combo. Perfect for the frigid Autumn/winter months. There's something warming about candied ginger.
Inspired by my sudden and inexplicable craving for ginger cookies. That's a lie. It definitely can be explained by the fact that I ALWAYS want ginger cookies.
Feel free to add 2 more tbsp of maple syrup to the recipe to up the sugar, but I think with the addition of the dates and candied ginger it is at the perfect level.
Makes ~4 cups
3 cups large flake rolled oats (gluten free if necessary)
1 cup puffed millet cereal or rice krisps
1/2 cup chopped walnuts
1/2 cup sliced almonds
1/4 cup sesame seeds (optional)
5 tbsp egg whites
2-4 tbsp maple syrup (more if you like a sweeter granola)
2 tbsp coconut oil (melted)
2-3 tsp molasses
1 tbsp vanilla extract
Zest of 1 orange
1/2-3/4 cup finely diced dates
1/4 cup finely chopped candied ginger
Preheat oven to 325oF. Line a large baking tray with parchment paper. Set aside.
Combine the base ingredients in a large mixing bowl. In a measuring cup, add the wet ingredients and whisk in the spices (remember to add more maple syrup if you like a sweeter granola - I used 2 tbsp, but feel free to use 4).
Pour this over the base mix and stir until well combined. Empty this out onto the parchment paper and bake for ~20 minutes or until the granola is golden and crisp. Set aside to cool.
Add the diced dates and candied ginger and stir to incorporate. Pour into a container and enjoy!