Granola is amazingly easy to make, store, and travel with. It’s great as a snack, a meal, and a quick energy booster. I usually eat it as a snack, and it goes great with coconut milk or yogurt.
I have a recipe for granola in my first cookbook, and lately I’ve been making my carrot cake granola recipe without oats.
This gingerbread granola recipe is my latest granola craze. There’s several things I love about it: it uses olive oil, and there’s no need for salt. Per usual I use unrefined sweetener (maple syrup or honey), some homemade vanilla extract, and spices you probably have on hand. I chose a mixture of nuts and seeds that, when toasted, still have a tender bite. That said, you can change up the nuts and seeds as you like, which is another great thing about granola.
I also add grated orange rind for a citrus undertone and then finish off the cooled granola with the addition of apple juice-infused (sweetened) dried cranberries.
It makes a great gift too! Enjoy.
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