Saturday, November 20, 2010

Double ginger granola with cranberries and cocoa nibs

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This was a very rich granola- packed with lots of strong flavors- great over greek yogurt for breakfast and I think it might also be great sprinkled on muffins or breads before baking.

Double Ginger Granola with Cranberries & Cocoa Nibs

4 1/2 cups thick rolled oats
3/4 cup light brown sugar
1 tsp cinnamon
2 tsp powdered vanilla (we order ours from the Spice House)
1/4 cup honey
1/3 cup oil (we don't mind the flavor of olive oil here, but you might like a more neutral oil like canola)
1 T freshly grated ginger
3/4 cup crystallized ginger, chopped finely
3/4 cup dried cranberries
1/4 cup cocoa nibs

Preheat oven to 325ºF.

Place oats, brown sugar, cinnamon, vanilla, honey, oil, and grated ginger in a bowl and combine well. Pour onto a greased 12x17 inch baking pan, and place in the oven.

Bake for 20-25 minutes, then remove pan, stir granola, and return to the oven for another 20-25 minutes. Bake the granola just until toasted and ingredients seem mostly dry. Watch the granola closely toward the end so that it does not burn.

Allow granola to cool, then mix with crystallized ginger, cranberries, and cocoa nibs.

Store in an airtight container at room temperature for up to 1 month. Store in the freezer for up to 6 months.

From Burp! Recipes

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