The Olive Bin

Gingerbread Granola

Place rack in the center of the oven and preheat the oven to 300F. Line a large baking sheet with parchment paper. In a large mixing bowl, stir together the oats, millet, flaxseed, nuts, salt, cinnamon, ginger, and cloves. Drizzle oil, maple syrup, molasses, and vanilla over the oat mixture, then stir until well combined and evenly moistened. Spread in an even layer on the baking sheet, then press it into a flat, even layer. Bake for 20 minutes, remove from oven, stir in the candied ginger and golden raisins or cranberries, then press back into a flat layer. Bake 10 additional minutes, until golden and fragrant (the granola will still be a little moist). Remove from oven and let cool completely. The granola will continue to crisp and dry as it cools
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Ingredients

1/2 C old-fashioned rolled oats

1/4 C uncooked millet or uncooked quinoa

1/4 C ground flaxseed

3/4 C raw nuts

1/2 tsp kosher salt

1/2 tsp cinnamon

1/4 tsp ground ginger

1/8 tsp ground cloves

1/4 C Of The Olive Bin’s Butter Olive Oil

3 T pure maple syrup

2 T molasses

3/4 tsp pure vanilla extract

1/4 C chopped candied ginger

1/4 C golden raisins or dried cranberries

Directions

  1. Place rack in the center of the oven and preheat the oven to 300F. Line a large baking sheet with parchment paper.
  2. In a large mixing bowl, stir together the oats, millet, flaxseed, nuts, salt, cinnamon, ginger, and cloves.
  3. Drizzle oil, maple syrup, molasses, and vanilla over the oat mixture, then stir until well combined and evenly moistened.
  4. Spread in an even layer on the baking sheet, then press it into a flat, even layer.
  5. Bake for 20 minutes, remove from oven, stir in the candied ginger and golden raisins or cranberries, then press back into a flat layer. Bake 10 additional minutes, until golden and fragrant (the granola will still be a little moist). Remove from oven and let cool completely. The granola will continue to crisp and dry as it cools

Associated Products

Butter Olive Oil
Butter Olive Oil
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