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.
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.