One of my favorite homemade treats to make is granola. I love that the variations are limitless – every spice or flavor combination is feasible. And it’s too easy to ‘healthify’ – using fruit purees in place of oil or butter – or not :) The only problem I have with making my own granola is that it never seems to make it to an actual breakfast bowl of say yogurt, fruit and granola. Why? Well because I start snacking on it… and then it’s so crunchy and sweet and salty and tasty and hey, much better for you than most store-bought granola right? And then before I know it…. an empty jar?! Happens every time, including this batch of triple-ginger fig granola. Luckily my sisters were around to help this time so we can all share the blame ;)
This recipe calls for a triple punch of fresh, dried, and crystallized ginger, plus blackstrap molasses to give a rich, pungent flavor. I added in dried figs, cherries, and pepitas (pumpkin seeds) but feel free to throw in whatever you feel like. That’s the beauty of granola!
Triple Ginger Fig Granola, adapted from Keepin’ It Kind
- 2 cups crisp brown rice cereal
- 2 cups rolled oats
- 2 cups puffed millet
- 2 cups puffed rice
- 1/4 cup hemp hearts / seeds
- 2 t powdered ginger
- 1 [heaping] t ground cinnamon
- 1/3 cup crystalized ginger, chopped into tiny pieces
- 1/4 cup maple syrup
- 2 T brown rice syrup or honey
- 3 T blackstrap molasses
- 2 T coconut oil, melted
- 1 inch piece of ginger, peeled and grated
- 1 cup chopped dried figs
- ½ cup dried cherries
- ½ cup pepitas
Preheat the oven to 275. Line two baking sheets with parchment paper. In a large bowl, combine the dry ingredients. In a small saucepan, combine the wet ingredients and heat until it just begins to bubble around the edges.
Add the wet ingredients to the dry and thoroughly combine. Divide the mixture between the two baking sheets and spread out evenly. Bake the granola for 45 minutes, rotating and switching shelves halfway through. Breathe in and enjoy the amazing aroma that’s filling your house :) Once done, stir in dried fruit and pepitas and let cool completely before transferring to an air-tight container.