I’m tired of chocolate. There, I said it. I can hardly believe it myself. I’ve been on candy overload for quite some time. Between the Milk Duds and Butterfingers and candy corn, I just can’t take one more piece of candy. Nope, zip, zilch, nada.
Time to lighten up a bit. You know, before Thanksgiving comes. Because once turkey day is here, we pretty much don’t stop eating until January 2nd. Then we all diet, naturally.
I love gingerbread. Or rather, I love ginger! I love the spice it gives to recipes and the aroma is homey and inviting. Gingerbread granola is perfect for the holidays and would make a wonderful gift. The ginger is not overwhelming; the maple syrup and honey definitely shine through. The best thing is how light this gingerbread granola is as I used applesauce to cut down on the fat. I’ve read that the average person gains about 5 lbs over the holiday season. See? I got your back. We have to save calories where we can! Cookie trays will be calling!
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Granola with lots of ginger spice!
- 4 cups rolled oats
- 3/4 cup wheat germ
- 1/2 cup sunflower seeds
- 1 cup chopped almons
- 1cup chopped pecans
- 1 cup chopped walnuts
- 1/2 cup flax seed
- 3/4 t salt
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 1/2 cup honey
- 1/2 cup oil
- 1/2 cup applesauce
- 2 t cinnamon
- 1 t ginger
- 1 t vanilla
- 1 cup white chocolate chips
- In a large bowl combine dried ingredients. In a saucepan, combine brown sugar, salt, syrup, honey, oil applesauce, vanilla, cinnamon and ginger. Bring to a boil over medium heat. Pour over dried ingredients stirring to coat.
- Spread granola on al large baking sheet covered in foil. Bake in a 300 degree oven for about 25 minutes, stirring half way through bake time. Remove and let cool completely before adding chocolate chips.