In 5 to 10 minutes, you can prepare a chocolate cake. It’s a really excellent cake for what it is, and it’s great if one of the kids is pleading for dessert. or if you simply have a chocolate craving. Add chocolate wherever you can, is one tip I learned.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Additional Time: | 1 hr 30 mins |
| Total Time: | 2 hrs 20 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 2 cups rolled oats
- 2 cups quick-cooking oats
- ¼ cup chopped pecans
- ¼ cup chopped walnuts
- ¼ cup chopped almonds
- ¼ cup pepitas
- ½ cup maple syrup
- ¼ cup coconut oil, melted
- ¼ cup chopped crystallized ginger
- 2 teaspoons ground turmeric
- 1 ½ teaspoons ground ginger, or to taste
- 1 teaspoon ground cinnamon
- ¾ teaspoon salt
- ½ teaspoon ground cardamom
- ⅛ teaspoon ground black pepper
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Mix rolled and quick-cooking oats, pecans, walnuts, almonds, and pepitas together and spread out on a sheet pan.
- Bake in the preheated oven for 10 minutes. Remove from the oven and transfer to a large mixing bowl. Reduce oven temperature to 225 degrees F (110 degrees C).
- Mix maple syrup, coconut oil, crystallized ginger, turmeric, ground ginger, cinnamon, salt, cardamom, and pepper together in a smaller bowl and pour over the oats and nuts. Mix thoroughly, then pour mixture back onto the baking sheet.
- Bake in the oven for 30 minutes. Turn oven off and leave granola in for 1 hour.
- Remove from the oven and let cool to room temperature, about 30 minutes.
- To make your own crystallized ginger, cut up fresh ginger and place it in a pan with a little maple syrup and water. Cook until water and syrup are absorbed and ginger is sticky.
- Using pepper in the granola is optional.
Reviews
The spices in this make it different from other granola recipes, and it’s not very sweet, but still good. The cooking time as written seems to be too hot for for too long, and I was afraid all the nuts would burn. I mixed everything in a bowl together, put it all on the pan and cooked for 15 minutes at 300. Then I turned the oven off and kept it in for 15 more minutes. It was done, and the nuts were getting dark. Any more time and it would have burned. I stirred a few times during the baking. I had a bowl of it with milk, and it was good!
I would normally mark this 4 stars since I didn’t follow the recipe exact BUT the flavor and concept of this is fabulous!! Followed reviewer Kim’s cooking method (follow it for ease!!) and added dried craisins once cooled. Also we needed to make our own crystallized ginger per cook’s notes. We loved the result!! Would be amazing in yogurt or on ice cream! Thanks Jennifer! I would never have thought this combo would be so delicious! Thank you!
I added dried cranberries, raisins & a little less than 1/4 Cup of coconut. There was a little bit too much Turmeric for my taste.
I’ve made a lot of granola throughout the years, and this is by far the best I’ve made yet. The flavor is fantastic! The spices are dead-on, with just the right amount of sweetness, and the perfect crunchy granola texture. Other than swapping veggie oil for the coconut oil, I followed the recipe ingredients as written. Out of sheer unabashed laziness, I altered the method, however. I did not pre-roast the oats and nuts; instead I mixed all the dry ingredients together, then added the oil and maple syrup and mixed. Poured that onto a parchment lined baking sheet, baked at 300 degrees F for 20 minutes, stirred, 20 minutes more, stirred again, and then baked a final 15 minutes. As soon as the pan came out of the oven, I added some dried cranberries just because I had them (the granola is just as good with and or without them, though). This worked perfectly and made for easier prep, in my opinion. Thank you so much for the recipe–I will be making this again!