Ginger Pecan Granola
Not much is missed during Passover – except maybe Granola. And my Granola is a decadent, calorie-rich deal. In fact, Granola is really crumbled cookies in our home; oats, seeds, nuts, brown sugar, vanilla & butter get mixed & baked in an oven. The result is a jar of granola that lasts about 3-4 days worth of being a yogurt topping when it isn’t being a handful of snack as you walk by the dry panty. This recipe is for the most common granola I make, Ginger Pecan Granola. I make it a few times a week – especially when my husband has put a few fresh ginger roots in the blender to make ginger juice & we have lots of leftover pulp. You may not have that in your house so feel free to experiment with other flavors that you do have – the smell if this granola baking is worth it alone!
Organic Oats and other grains matters. Consider these for your next bulk purchases
or substitute 2 Teaspoons Powdered Ginger instead
Note: the corners will get the darkest the quickest as the granola bakes. I tend to be careful & try not to have thin layers of the granola mixture in the corners. Either spread thickly or avoid corners.
When cooled feel free to add more cinnamon or other spices, raisins, shredded coconut or other granola add-ons. I guess chocolate too, I just never think of it because I don’t like chocolate.
Stir in pecan pieces. – Yeah I know, toasted nuts taste great. If you can add them in & not have them too dark when they baked, awesome. I can’t. When I bake the granola with nut pieces in it, they get too dark & can taste bitter. If you were feeling really energetic you could toast nuts separately & add them to the cooked granola.