I only ever think to make granola as a gift for houseguests and friends, which is absurd because I love it. In fact, I nibble away so defiantly at my own gift-batches, that I have to make an entire second batch to give. I’m trying to remedy that habit this year with regular Sunday granola baking. It’s the easiest treat to customize, and I’m currently quite fond of this batch with dried cranberries, cashews, and candied ginger. Granola makes an excellent Christmas gift for neighbors and coworkers, if you can bare to part with it!
Adding egg white powder (a.k.a meringue powder) or an actual egg white to your granola mixture guarantees the big clusters everyone always covets!
4 cups Old Fashioned Oats (Gluten Free or otherwise)
2 cups Roasted and Unsalted Cashews
1 ½ cups Coconut Flakes
⅔ cup Coconut Sugar (or brown sugar)
½ cup Coconut Oil
⅓ cup Honey
2 tablespoons Water
3 teaspoons Egg White (Meringue) Powder
2 tablespoons Dried Ginger
¼ teaspoon Dried Cardamom
½ teaspoon Sea Salt
1 cup Candied Ginger, chopped
1 cup Dried Cranberries, chopped
Preheat your oven to 300 degrees.
In a large bowl mix the oats, cashews, and coconut. Spread the mixed dry goods onto two cookie sheets or hotel pans. Put the sheets in your oven for 10-15 minutes to toast the oat mixture. When everything is toasty and fragrant remove the sheets from your oven and set them aside.
While the oat mixture is toasting, in a large bowl whisk together the sugar, oil, honey, water, egg white powder, ginger, cardamom, and salt.
Pour the toasted dry goods into the large bowl with the sweet liquid. Using a spoon, mix the granola and make sure that the liquid is well distributed through all the oats.
Spread the wet granola back onto your cookie sheets and put it in your oven for 28-32 minutes, or until the granola is toasted, dark and too enticing to bake any longer.
Remove from oven and allow to cool. Break into large clumps and toss with dried cranberries and candied ginger. Store in airtight container for up to 3 weeks.