Ginger Snap Granola

Happy Hump Day! 

How has the first part of the week been for you? It has been a wild ride this week with the store, home and the weather! it has been a rather wet and nasty past few days here in North Carolina and I keep on telling myself that we need it but with this new storm coming on in I am not sure that is the case anymore! I want to see the sun and all the fall colors! 

Anyways, I remember when I was younger (as recently as summer 2014) I used to make ginger snaps with my grandma. Ginger snaps are probably my most favorite cookie in the world! The spiciness of the ginger, clove and cinnamon mixed with a sweetness of sugar and molasses is the perfect thing to snack on! I would have to be careful to not eat too many because I could probably easily eat a whole batch of them and not think twice about it. In fact, those cookies are what I give away the most of at Christmas and they are a huge hit! 

Today’s recipe was inspired by my grandma’s ginger snap recipe! Yes, the best cookie in the world (in my opinion) has now become a granola! This ginger snap granola is probably my most favorite granola that I made! It has so much taste that it tastes almost as if there is a nice little cookie in your mouth! 

Ginger Snap Granola: 
3 cups Oats 
1 1/2 cups Pecans 
1 cup Almonds 
1/4 cup Coconut Palm Sugar  (Navitas Naturals Organic Coconut Palm Sugar, 1 Pound Pouches (Pack of 2))
1 1/2 tsp Cinnamon 
1 tsp Ginger 
1/2 tsp Cloves 
Pinch of Cardamom (Cardamom (Ground))
7 tbsp Melted Coconut Oil 
6 Tbsp Molasses 
1 cup Chopped Dates 
1 cup Dried Cranberries 
1 cup Raisins 
(you can pick and choose what dried fruit you use if you don’t link this combination) 

Preheat your oven to 250 degrees Fahrenheit. 

mix together your oats, nuts, sugar and spices. Melt your coconut oil (it is easier to measure after it has been melted) and add in your coconut oil and molasses. Spray lightly (I mean lightly) a cookie sheet with some nonstick cooking spray. Take your granola and spread out on the pan as flat as possible and sprinkle some more ginger and cinnamon across the top. Bake for 1 hour and 15 Minutes and take out and stir at 15 minute intervals. The last 15 minutes may only need to be about 8 minutes. 

When you take it out of the oven stir it and quickly put your granola into a bowl and stir in your dried fruit. Let it sit for a few minutes and then lay out a a cooling rack that has a piece of parchment paper on top of it. it will dry and clump together as it cools. It will stay crunchy in a sealed tight container or bag for up to a month! Or you know eat it all now! 

Add the ginger snap granola to your yogurt in the morning or even to a little dish of ice cream! I have eaten the granola with just some almond milk as well! However, my favorite way to eat it is probably plain with a bottle of water, or a glass of milk because it taste super similar to those cookies! I even put it in a snack baggy to take to work with me so I can eat on it there whenever I get hungry.

The ginger snap granola is also healthier than other snacks because it has ginger, cinnamon, cardamom and cloves it! Ginger is great for your stomach such as heart burn and upset stomachs. Cinnamon can help you with blood pressure! Cardamom is good for just about anything and cloves help to rid the body of toxins and bad bacteria! So, by eating the whole bag quickly you are actually doing yourself a favor! 🙂 

Don’t forget to follow me on Twitter (@Not2ShabbyGabby), Pinterest (@Not2ShabbyGabby), Instagram (@NotShabbyGabby) and Facebook to stay current on a posts and recipes! I am always on social media so there is never a dull moment! 

Have a great and blessed day! 

Deliciously, 
Gabby 

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