There’s something supremely comforting about gingersnaps. Something warm and soothing. An unmistakeable aroma of spice. And of course, the best part of the gingersnap—the supremely delish way they crumble.
Enter gingersnap granola. Think of this granola as an excuse to eat a bunch of gingersnaps, already crumbled up, without telling anyone what you’re really doing: Gorging on a bunch of gingersnaps. Seriously, though—there’s not even flour in these, so the guilt factor is already cut in half. And they’re vegan and gluten free.
You’re welcome.
This granola tastes so good in the making I had trouble getting it into the oven faster than it was going into my mouth. Ground pecans, molasses, cinnamon, and brown sugar provide incredible depth to the spicy brightness of ginger.Surprise hits of crystallized ginger make this a luxurious treat for the morning, with yogurt and berries, as a smoothie topper, or as a dessert topping for ice cream (as above, served with McConnell’s Eureka Lemon & Marionberry Ice Cream).
Ingredients
- 1 cup oats
- ½ cup raw pecans
- ¼ tsp. salt
- ¼ tsp. cinnamon
- ½ tsp. ginger
- 3 tbsp. diced crystallized ginger
- ¼ cup brown sugar
- 1 tbsp. molasses
- ¼ cup safflower or melted coconut oil
Instructions
- Preheat oven to 350º. Pulse raw pecans in a high powered blender or food processor until they’re a fine meal. Cut up the crystallized ginger into tiny pieces or thin slices—I like to use kitchen shears for the task.
- Mix dry ingredients except for sugar with your hands or a whisk, adding in the crystallized ginger at the end. Mix so that the crystallized ginger isn’t clumped together.
- Whisk together the sugar, molasses, and oil until fully blended, and pour over dry ingredients, mixing until thoroughly incorporated.
- Spread evenly on a baking sheet, and bake for 25-30 minutes, using a spatula to turn the granola ever 7 minutes or so, scraping the edges towards the middle and redistributing outwards.
- Let cool completely before serving, then store in an airtight container.
