Almond Ginger Granola

May 31, 2011


Breakfast, Fall, Recipes, Spring, Summer, Winter

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Is this the time for ginger granola? Probably not, but I’ll tell you something: it got me through a lot this spring, and it goes great with slivered nectarines. It’s certainly the kind of thing I imagine eating in flannel PJs and slippers, but it has gone just fine with cotton t-shirts and old cut-offs in the morning before I slip on white button-ups, pencil skirts and kitty-heals. This morning I slurped it, my bare foot pressed against the rung of the tall kitchen stool.

I have done this for many days, in many forms. I’m addicted to┬áthe zip zing of crystalized ginger, the crunch of a toasted nut, and the richness of oats crisped up in almond butter. I eat it with almond milk, with yogurt, sometimes sprinkled over oatmeal…or over ice cream. I ate it while flipping note cards and textbook pages, and now I eat it over the paper, or in a Ball Jar with milk in my cubicle at the DA’s office. I am always careful to put on my suit coat after I take the last spoonful, so that there’s no dribble of milk on my buttons. And then, I head up to Court 10 for the fugitive docket.

Can you imagine a better way of reminding yourself… “Hey! Life could be worse?” Sometimes I shudder at the memory of eating breakfast while trying to understand the Rule Against Perpetuities. But then I remind myself…there could be a warrant out for me somewhere.

But seriously, this stuff is so good, it should be criminal.

Almond Ginger Granola

2 c oats

1 c canola oil

1/2 c honey

1 c almond butter

1/2 c almond slivers, toasted

1/2 c dried cranberries (optional)

1/3 c crystalized ginger, chopped

2 t cinnamon (optional)

1 t salt (& more to taste)


Preheat oven to 350 degrees.

Combine honey, oil and almond milk in a small sauce pan on very low heat.

Stir constantly until mixture is just warm enough to be thinned out.

Pour almond butter mixture over oats, add salt and cinnamon and stir until combined.

Bake 10 minutes, then rotate pan and stir oats.

Bake 5 more minutes, and if mixture looks golden, add nuts. (If not, bake a bit more.)

Toss and bake a final 5 minutes.

Stir in ginger and cranberries and cool: do not transfer to a jar or container until mixture is cool, or granola will get soggy.

Store in a Ball Jar for up to 2 weeks.

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