How do I eat granola?

There are lots of ways to enjoy granola! Here are a few of our favorites: Add your favorite type of milk and eat it like cereal Eat it dry as a snack Mix it into your oatmeal Sprinkle it on your muffins Serve on top of pancakes or waffles Sprinkle onto your smoothie bowl Eat it over ice cream Use it as a crunchy topping for fruit salads. Mix it into pancake or waffle batter for a delightful crunch. Layer it in a parfait with Greek yogurt and fresh berries.

What should the texture be like when it's done baking?

The granola is done baking when it turns a golden brown color. It will still feel slightly soft but will crisp up as it cools. Don't worry if it seems a bit soft right out of the oven; it firms up during the cooling process.

How can I make the granola more crunchy or chewy?

For a crunchier texture, spread the granola mixture evenly on the baking sheet and avoid stirring it as frequently during baking. Also, let it cool completely on the sheet before breaking it into clusters. For a chewier texture, stir the granola more often during baking and press it down on the sheet to compact it slightly.

Can I adjust the sweetness of the granola?

Yes, you can adjust the sweetness to suit your taste. If you prefer a less sweet granola, reduce the amount of maple syrup in the recipe. Alternatively, if you have a sweet tooth, you can add a bit more sweetener. Keep in mind that adding more sweetener may affect the texture, so it's best to adjust gradually and taste as you go.

Easy and Delicious Gingerbread Granola Recipe (Dairy Free!)

Name: Dairy Free Gingerbread Granola Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12
Cuisine: Granola
Ingredients: 4 cups old-fashioned oats; 1 cup raw slivered almonds; 2 teaspoons ground ginger; 1 1/2 teaspoons cinnamon; 1 teaspoon ground nutmeg; 1/2 teaspoon salt; 1/8 teaspoon ground cloves; 1/2 cup coconut oil, melted; 6 tablespoons maple syrup; 3 tablespoons molasses; 1 teaspoon vanilla; 1 cup sweetened dried cranberries or cherries; 1 cup dairy-free white chocolate chips

Ingredients

Scale

4 cups old-fashioned oats
1 cup raw slivered almonds
2 teaspoons ground ginger
1 1/2 teaspoons cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/8 teaspoon ground cloves
1/2 cup coconut oil, melted
6 tablespoons maple syrup
3 tablespoons molasses
1 teaspoon vanilla
1 cup sweetened dried cranberries or cherries
1 cup dairy-free white chocolate chips

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Instructions

Preheat oven to 350°F.
In a large bowl, mix together oats, coconut, almonds, ginger, cinnamon, nutmeg, salt, and cloves.
Add coconut oil, maple syrup, molasses, and vanilla. Stir all ingredients until evenly coated.
Transfer granola onto a greased, rimmed sheet pan and spread into an even layer.
Bake until the mixture turns golden brown, about 30 minutes total.
Remove granola from the oven and let cool.
Once completely cool, mix in dried cranberries or cherries, and dairy-free white chocolate chips.
Store in an airtight container or in the freezer.

Notes

STORAGE INSTRUCTIONS

Store in an airtight container on a shelf or in a cabinet and enjoy within one week (for max crispiness).

FREEZER INSTRUCTIONS

You can also divide into single servings and store in the freezer for up to six months.

Author: Anna Luther
Prep Time: 15 min
Cook Time: 30 min
Category: Breakfast
Method: Baking
Cuisine: Granola

Keywords: dairy free, yogurt, granola, molasses, gingerbread