Maple Pecan Granola
|1kg Ginger (Loose) (s)||
|Salt (to taste)|
2 cups (500 mL) old-fashioned rolled oats.
1/2 cup (125 mL) pecans, coarsely chopped.
1/2 cup (125 mL) dried cranberries.
1/2 cup (125 mL) raisins.
1/3 cup (80 mL) sunflower seeds.
1/4 cup (60 mL) cocoa nibs .
1 tsp (5 mL) cinnamon.
1/2 tsp (2 mL) nutmeg.
1/4 tsp (1 mL) salt.
1/2 cup (125 mL) maple syrup.
1 tsp (5 mL) fresh ginger, grated.
1 tsp (5 mL) vanilla extract.
Preheat oven to 275 F (135 C).
- In a large bowl, combine oats, pecans, cranberries, raisins, sunflower seeds, cocoa nibs, cinnamon, nutmeg, and salt.
- In separate small bowl, combine maple syrup, ginger, and vanilla.
- Add maple syrup mixture to oat mixture and mix until everything is moist.
- Spread out on baking sheet and cook for 1 hour, stirring every 20 minutes to prevent burning. Cool completely and store for up to a week in an airtight container.
By Matthew Kadey, M