Spicy Granola

Ingredients

• 1/2 cup maple syrup
• 1/3 cup coconut oil
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 5 cups old-fashioned rolled oats (not instant; use gluten-free rolled oats if necessary)
• 2/3 cup flax seeds
• 2/3 cup pumpkin seeds
• 1/2 cup whole almonds
• 1/2 cup cashews
• 1/3 cup chia seeds
• 1/2 cup dried cranberries
• 1/2 cup diced dried apricots

This granola beats any you can buy in the store. It also doesn't take much effort, so making a batch every week has become a routine in our house.

Sometimes I keep the granola plain , and other times I add maple syrup and nuts . I can also make it with cinnamon , ginger , and cloves for a subtly spicy flavor.

This granola can be enjoyed for breakfast or you can snack on it late at night without fear of a sugar rush.

The flavor of the spices is mild but feel free to increase the spices if you wish.

Dried cranberries and apricots add the perfect tart counterpoint to the sweeter oats and give this granola a healthy boost.

Method

1. Preheat the oven to 175° ( 350F) :

Line a rimmed baking sheet with a piece of parchment paper that extends about 1 inch over each side of the sheet.

2. Prepare the syrup:

In a saucepan over medium heat, combine maple syrup, coconut oil , vanilla , cinnamon , ginger , salt, and cloves . Stirring occasionally, cook for two minutes, or until syrup is hot and fluid, and salt is dissolved.

3. Mix the granola:

In a large bowl , combine oats , flax seeds , pumpkin seeds , almonds , cashews , and chia seeds . Pour hot syrup over nuts and seeds. Stir to coat. Spread evenly on baking sheet .

4. Cook the granola:

Bake for 15 minutes, then remove the pan from the oven. Grab the corners of the parchment paper and pull them toward the center to form a mound of granola. Stir with a large spoon and spread the granola out into a single layer again.

Return to the oven for 5 minutes. Remove and mound the granola in the center again. If it still looks pale in spots, give it another spoonful, spread it out again, and return the baking sheet to the oven to toast for another 3 to 4 minutes. (Total baking time is 20 to 25 minutes.) Let cool completely on the baking sheet.

5. Add the fruit and store the granola:

Scatter the cranberries and apricots over the cooled granola and toss to combine. Transfer the granola to a jar or airtight container and store at room temperature for several weeks.

I hope you enjoy this delicious cooking recipe ! Feel free to leave a comment.

Sally.V

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