Ginger Pecan Granola
Greek yogurt and granola is one of my favorite snacks. I got a little burnt out on granola after making Pumpkin Spice Granola many, many times last fall, so I took a little break. I switched to smoothies instead. But now I’m getting tired of smoothies, so it’s back to granola. I love the ginger and pecans of this granola, combined with the sweetness of the dried cranberries. It makes a delicious breakfast, snack, or dessert!
Ginger Pecan Granola
from The Houston Chronicle, December 16, 2009
Makes 10 cups (I halved the recipe, and had plenty for a couple of weeks!)
Ingredients:
- Nonstick cooking spray
- 6 cups whole oats
- 2 1/2 cups unsalted pecans
- 1/2 cup ground flax or flax meal (optional)
- 3/4 cup pure maple syrup
- 3/4 cup firmly packed light brown sugar
- 1/3 cup canola oil (I used coconut oil)
- 1/3 cup water
- 1 teaspoon kosher salt
- 1 tablespoon finely chopped fresh ginger
- 2 cups dried cranberries
Preheat oven to 275 degrees F. Coat two baking sheets with non-stick cooking spray. In a large bowl, mix together oats, pecans, and flax. In a medium bowl, whisk together syrup, brown sugar, oil, water, salt and ginger. Pour liquid over oats and stir until evenly coated.
Distribute granola on baking sheets and bake until it is a rich brown color, about 1 to 1 1/4 hours. Turn pans during baking if granola is not cooking evenly. Remove from oven, pour into a large bowl and toss with dried cranberries. Let cook before storing in an airtight container.
