- 1.5 cup old-fashioned rolled oats
- 0.25 cup uncooked millet or uncooked quinoa (or substitute additional rolled oats)
- 0.25 cup ground flaxseed (or substitute rolled oats)
- 0.75 cup raw nuts (used a mix of almonds, pecans and hazelnuts)
- 0.5 tsp kosher salt
- 0.5 tsp cinnamon
- 0.125 tsp ground cloves
- 0.25 tsp ground ginger
- 0.25 cup melted coconut oil or olive oil
- 3 Tbsp pure maple syrup
- 2 Tbsp molasses
- 0.75 tsp pure vanilla extract
- 0.25 cup chopped candied ginger
- 0.25 cup golden raisins, dried cranberries or diced dried apricots
- Place rack in the center of your oven and preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a silpat mat.
- In a large mixing bowl, stir together the oats, millet, flaxseed, nuts, salt, cinnamon, ginger and cloves. Drizzle the coconut oil, maple syrup, molasses and vanilla over the oat mixture, then stir until well combined and evenly moistened.
- Spread the granola in an even later on the prepared baking sheet, then use the back of a spatula or your fingers to press it into a flat, even layer. Bake for 20 minutes, remove from oven, stir in the candied ginger and golden raisins, then press back into a flat layer. Bake 10 additional minutes, until golden and fragrant (the granola will still be a little moist). Remove from oven and let cool completely. The granola will continue to crisp and dry as it cools.
Notes: Store leftover granola at room temperature in an airtight container for up to 2 weeks or in the refrigerator for up to 4 weeks.
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