Saturday, December 17, 2011

Ginger Chai Granola

I made this granola for breakfast recently; I liked the warm flavours that reminded me of the holidays, including the candied ginger. That being said, the Engineer didn’t think ginger was an appropriate taste for his breakfast. I’m changing the cooking times a bit here, because I almost burned mine by following the recipe, even though I took it out of the oven early.

2 ½ cups organic rolled oats (certified gluten-free if necessary)
1/3 cup sesame seeds
½ cup raw hulled sunflower seeds
½ cup almonds
1 tsp ginger powder
1 tsp cardamom powder
1 tsp cinnamon powder
½ tsp salt
½ cup apple sauce
¼ cup honey
¼ cup brown rice syrup
1 Tbsp canola oil
½ cup candied ginger, chopped

Mix all the dry ingredients together in a big bowl so everything is evenly distributed. Add the sweeteners and oil, and mix well. (Keep aside the candied ginger to add after baking.) Pour onto a large rimmed baking sheet in an even layer.

Bake in the middle of the oven at 300 °F for 30-45 minutes. How long you need to bake your granola depends on your oven, type of baking sheet, and how toasted you want it to be. Every 20 minutes or so, and more often towards the end, take the baking sheet out of the oven and give the granola a good stir. At the end of the baking time check it often, it only takes a few minutes for it to burn. (The caramelized effect of slightly burnt granola is actually quite tasty as a snack right out of the jar, but is not good with milk.)

When the granola is done take it out of the oven and let it cool in the pan. Once completely cool mix in the chopped candied ginger. Store in a tight jar, zippy, or other container, preferably in the fridge so the nuts stay fresh. However, in my experience there is no need to worry about freshness, it’s usually gone in a few days.

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