When I made this granola a couple of weeks ago, I thought it might be a bit premature to start talking about gingerbread recipes, but when we got SNOW last week week I realized it’s not too early at all! Last Wednesday evening, the Dinner Series crew was enjoying our annual pre-Thanksgiving meal together, and when we dispersed for the evening, we went outside to find cars covered with snow. I guess it is November in New England after all, so it’s about time for the wintery weather to come in, but it’s always hard to adjust to that new normal. The days are shorter, the weather colder, and the elements all a bit more difficult to brave – but the good news? We get to make gingerbread and cranberry recipes galore, and that’s certainly something to be excited about!
I’ve made plenty of granola recipes before, but never a gingerbread one, and man was I missing out! This granola is sweetened with molasses, which gives it a really deep, earthy flavor. I added 2 tablespoons of honey to the original recipe, just for a tad bit of added sweetness, and I think the final product came out perfectly sweet – balanced, but not overwhelming. I also substituted coconut oil for the canola oil, just for a change. Continue Reading