Granola is a love language. I’m convinced. When my husband and I were dating, I would bake him granola from time to time (usually this recipe). I love giving granola as gifts, and I also just loving making it! I’ve made all sorts of granolas, and this one is my favorite of all time.
Thanks for bearing with my recipe sentimentality. Here you go, a Becca classic and my quintessential favorite granola. 🙂
4 cups whole rolled oats
1/4 cup oat bran (optional)
1/3 cup agave nectar (or honey)
3 tbs oil (or less. You can even get away with no oil at all, though the final product will be just a little dry)
2 tbs ground ginger
1/4 cup hemp seeds
1 heaping cup ginger chunks (crystallized or not, sweetened or not)
Preheat oven to 350 F.
Mix the oats, optional oat bran, agave nectar, ground ginger, and optional oil, until everything is evenly coated. This can take a little while. Spread onto a baking sheet and bake until brown around the edges, about 7-10 minutes. Remove from oven, flip the oats with a spatula, and bake for another 7-10 minutes.
Meanwhile, dice the ginger chunks. Feel free to increase/decrease the ginger amounts!
While the granola is cooling, add the hemp seeds and ginger chunks. When it is cool and crunchy, mix together and store in a sealed container. NOTE: don’t put it in a sealed container until it is competely cooled, or the oats will “sweat” and it will get soggy.
Mmm, now enjoy! I hope you like this one as much as I have!