I used to love a store-bought granola with crystallized ginger and cashew. I wanted a granola recipe with the same flavors but without pieces of nuts in it. This recipe makes a dry granola, not one with a heavy glaze, and it smells wonderful while baking. This particular granola is really nice for a snack in a bowl with almond milk (half cup each; see photo on left). You might also like it with plain Greek yogurt and fresh berries for breakfast, or sprinkle it over ice cream.
Yield: About 9 cups (18 servings). Cooking time: 30 minutes
1/2 cup maple syrup
1/2 cup creamy cashew butter
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
5 cups rolled oats (not quick-cooking or instant)
2 cups sprouted wheat berry and quinoa flakes (Arrowhead Mills brand)
1 cup unsweetened puffed rice cereal (Arrowhead Mills brand)
1 cup shredded, unsweetened, reduced fat coconut (Let’s Do…Organic brand)
1 cup raisins
1/4 cup chopped crystallized ginger
Heat the oven to 350F. Spray two rimmed cookie sheets lightly with cooking spray.
In the bowl of a stand mixer, beat together the wet ingredients until well combined. Beat in the oats and other cereals. The mixer bowl will be very full. Mix in the shredded coconut (I put on a pair of food-safe handling gloves and kneaded it in by hand).
Spread evenly on prepared baking sheets and bake for 30 minutes or a little longer, stirring every 10 minutes while it is baking to prevent the cashew butter from burning. The mixture should brown evenly; the browner it gets without burning, the crunchier the granola will be.
Remove the pan from the oven and add the raisins and crystallized ginger. Cool on a rack, stirring once in a while until the granola reaches room temperature. Transfer to a sealed container and store in the refrigerator; it will keep indefinitely.
Adapted from Mark Bittman.