Post by PattiA on Mar 28, 2020 11:07:07 GMT -5
This recipe easily scales up or down. I do not measure carefully and if I am out of an ingredient, I substitute either with something else or more of another ingredient. I prefer it to be just barely sweetened. My grocery store carries 10 oz jars of Badia organic crystallized ginger at a reasonable price. I also like to throw in some dried banana slices. The skies the limit. Use what you have and like.
To use jam instead of maple syrup, I whirled a 1/2 pint jar of jam with the immersion blender and used the pureed jam instead of the maple syrup. I used peach-cardamom jam so I did not change the spices, but adjust the spices to suit your choice of jam and your preferences for spices. I happen to love cardamom.
This recipe is what I came up with after playing around with a bunch of recipes. It started out as a recipe with dried cherries. My first change was to chop the dried cherries because I didn't like the big pieces of dried cherries. And from there, it evolved to this.
Olive Oil Granola with Nuts and Ginger
Yield: about 12 cups
Ingredients
3 cups rolled old-fashioned oats, do not use instant oats
1 cup walnut pieces
1 cup sliced almonds
1 cup pecan halves
1 cup pumpkin seeds
1 cup sunflower seeds
1 cup unsweetened coconut flakes
1⁄4 cup maple syrup, or more to taste
1 teaspoon vanilla
1⁄3 cup olive oil, I use Jovial EVOO
1 teaspoon salt
1 teaspoon ground ginger
2 teaspoon ground cardamom
3/4 cup crystallized ginger minced, or your dried fruit of choice either whole or chopped
Preheat the convection oven to 275 or the standard oven to 300 F.
Mix all the ingredients except the crystallized ginger (or dried fruit) together in a big bowl and pour out onto a large, rimmed baking sheet lined with parchment or foil. (I usually dumps all the oats, nuts, seeds, spices onto the baking sheet, drizzles on the oil and maple syrup, toss everything together with my hands and saves myself from washing a bowl.)
Convection Oven: bake 35-40 minutes, stir every 15 minutes.
Standard Oven: bake 45 minutes, stir every ten minutes so granola doesn’t stick to the sides of the pan and burn.
Granola is done when it’s golden brown and well toasted. Remove from the oven and stir in the ginger. Let cool completely.
To use jam instead of maple syrup, I whirled a 1/2 pint jar of jam with the immersion blender and used the pureed jam instead of the maple syrup. I used peach-cardamom jam so I did not change the spices, but adjust the spices to suit your choice of jam and your preferences for spices. I happen to love cardamom.
This recipe is what I came up with after playing around with a bunch of recipes. It started out as a recipe with dried cherries. My first change was to chop the dried cherries because I didn't like the big pieces of dried cherries. And from there, it evolved to this.
Olive Oil Granola with Nuts and Ginger
Yield: about 12 cups
Ingredients
3 cups rolled old-fashioned oats, do not use instant oats
1 cup walnut pieces
1 cup sliced almonds
1 cup pecan halves
1 cup pumpkin seeds
1 cup sunflower seeds
1 cup unsweetened coconut flakes
1⁄4 cup maple syrup, or more to taste
1 teaspoon vanilla
1⁄3 cup olive oil, I use Jovial EVOO
1 teaspoon salt
1 teaspoon ground ginger
2 teaspoon ground cardamom
3/4 cup crystallized ginger minced, or your dried fruit of choice either whole or chopped
Preheat the convection oven to 275 or the standard oven to 300 F.
Mix all the ingredients except the crystallized ginger (or dried fruit) together in a big bowl and pour out onto a large, rimmed baking sheet lined with parchment or foil. (I usually dumps all the oats, nuts, seeds, spices onto the baking sheet, drizzles on the oil and maple syrup, toss everything together with my hands and saves myself from washing a bowl.)
Convection Oven: bake 35-40 minutes, stir every 15 minutes.
Standard Oven: bake 45 minutes, stir every ten minutes so granola doesn’t stick to the sides of the pan and burn.
Granola is done when it’s golden brown and well toasted. Remove from the oven and stir in the ginger. Let cool completely.
