Do you have a love for ginger and want to find a new way to incorporate it in your diet? This vegan Ginger Molasses Granola recipe, based on a recipe from Team USA, is a staple in my kitchen. It’s easy to make and can be stored in the refrigerator. I love adding it to yogurt or eating it with my favorite non-dairy milk. It’s also great to put into jars to hand out as gifts for your granola loving friends and family!
Ginger Molasses Granola
Serving size: ½ cup
Wet Ingredients:
- ¼ cup brown rice syrup
- ¼ cup pure maple syrup
- 3 tablespoons blackstrap molasses
- 2 tablespoons coconut oil
- 1 inch piece ginger, peeled and grated
Dry Ingredients:
- 3 cups puffed brown rice
- 3 cups rolled oats
- 2 cups puffed millet
- ½ cup hemp seeds, shelled
- 2 teaspoons powdered ginger
- 1 teaspoon ground cinnamon
- ½ cup crystallized ginger, finely chopped
Directions:
Preheat your oven to 275° F. Line two baking sheets with parchment paper or lightly oil them with coconut oil to prevent sticking.
Heat the wet ingredients on the stove for 1–2 minutes. Combine the wet and dry ingredients thoroughly in a mixing bowl then divide the mixture between the two baking sheets.
Bake for 45 minutes, mixing the granola halfway through. Remove from oven and allow the trays to cool fully, then transfer to an airtight container.
Nutrition Facts Per Serving:
- Calories 210
- Fat 6 g
- Sat. Fat 2 g
- Carb. 37 g
- Fiber 2 g
- Protein 5 g
