This is a healthy granola recipe, spiced with cinnamon, ginger, nutmeg, flavored and naturally sweetened with carob molasses. It has oats, walnuts, apple chips, pumpkin seeds, raisins, and a touch of orange zest. Better than any store-bought version out there. Try it!
Preheat the oven to 165°C, and line a large baking sheet with parchment paper.
In a small bowl, mix together the carob molasses, vegetable oil, salt, cinnamon, ginger, nutmeg, and orange zest. Set aside.
To a big bowl, add the oats, walnuts, dehydrated apple chips, pumpkin seeds, and golden raisins. Drizzle the prepared spiced carob molasses mixture into the big bowl. Mix everything with a rubber spatula, until the oats are completely coated.
Spread the mixture evenly on the prepared baking sheet. Bake, stirring 1 or 2 times only, until the oats are browned, about 25-30 Minutes. If you stir too much, you won’t get the desired lumpy granola! Watch closely because it can burn easily.
Let the granola cool on the baking sheet for 30 minutes without stirring. Once cooled, break the big lumps and store in an airtight container at room temperature. It keeps fresh for a week. Serve with warm milk or plain yogurt, and fresh fruits for a healthy, sweet breakfast. I like to drizzle my bowl with a bit of carob molasses for extra flavor!
Ingredients
Directions
Preheat the oven to 165°C, and line a large baking sheet with parchment paper.
In a small bowl, mix together the carob molasses, vegetable oil, salt, cinnamon, ginger, nutmeg, and orange zest. Set aside.
To a big bowl, add the oats, walnuts, dehydrated apple chips, pumpkin seeds, and golden raisins. Drizzle the prepared spiced carob molasses mixture into the big bowl. Mix everything with a rubber spatula, until the oats are completely coated.
Spread the mixture evenly on the prepared baking sheet. Bake, stirring 1 or 2 times only, until the oats are browned, about 25-30 Minutes. If you stir too much, you won’t get the desired lumpy granola! Watch closely because it can burn easily.
Let the granola cool on the baking sheet for 30 minutes without stirring. Once cooled, break the big lumps and store in an airtight container at room temperature. It keeps fresh for a week. Serve with warm milk or plain yogurt, and fresh fruits for a healthy, sweet breakfast. I like to drizzle my bowl with a bit of carob molasses for extra flavor!