Gingerbread Granola

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I used Bob’s Red Mill Organic Old Fashioned Rolled Oats, Wheat Bran, Organic Brown Flax Seed, and Hulled Hemp Seed Hearts in this batch of granola.

The holidays aren’t over yet, and I haven’t had any of that spicy sweet treat, gingerbread. So, I decided to make a batch of Gingerbread Granola for breakfast, using some of my homegrown black walnuts in the mix.

This recipe was inspired by one from the book Breakfast, by George Weld and Evan Hanczor. Their molasses and cinnamon flavored granola reminded me of gingerbread, so I added some more spices and made a few other changes — including adding a bit of bourbon to give it more of a celebratory and warm winter flair. Yes, I am pouring whiskey on my cereal. Happy New Year!


Gingerbread Granola

  • 2 1/2 cups old-fashioned rolled oats
  • 1/2 cup wheat bran
  • 1/2 cup flax seeds
  • 1/2 cup hemp hearts
  • 1 cup raw almonds
  • 1/2 cup black or English walnuts
  • 1/2 tsp ground ginger
  • 1 tsp cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp cloves
  • black peppercorns for grinding
  • 1/4 cup plus 2 tbsp canola oil
  • 3 tbsp molasses
  • 3 tbsp honey
  • 1 tbsp bourbon
  • 2 cups dried cranberries

Preheat the oven to 300°F. Mix the oats, bran, flax seeds, hemp hearts, almonds, and spices together in a large bowl. Measure the oil into a glass measuring cup. Add the molasses, honey, and bourbon. Warm briefly in a microwave (or in a saucepan on the stove top) and whisk with a fork to combine ingredients. Pour liquids over solids and mix thoroughly. Press mixture evenly onto a half sheet pan and bake in the middle of the oven, stirring every ten minutes and baking for a total of 30 minutes. Remove from oven and stir in cranberries. Enjoy with milk or yogurt — maybe even whipped cream!

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