This spicy ginger snap granola is made with toasted oats, walnuts, raisins and all the toasty the seasonings of ginger snap cookies!
I just came to a big realization about myself: I’m not a morning person. Took me long enough to figure that out. When I was in college I would schedule my classes, to the extent possible, so that I never had to awaken before eleven. When I was choosing a major and in turn a potential career, I gave a lot of thought to how early I’d be required to get up (and I picked lawyer, how brilliant of me). Throughout my post college and law school working life I’ve managed to get myself out of bed and to work at a reasonable time. Actually, I regularly arrived at 7:30 am at my last job, which to me is pretty darn early. I managed to muddle through by staying low key and pounding caffeine for a few hours. Yet, it wasn’t until yesterday, walking out of a 9:30 am yoga class (not even all that early, in the scheme of things) that I realized just how much my mind and body can refuse to cooperate before noon.
I always tell people that yoga teaches me more about where I am mentally and physically than anything I’ve ever done. In yesterday’s class, despite waking up feeling just fine, my brain and body screamed “Nnnnnooooooooo!!!” for ninety minutes straight. Yup. Not an early bird. I was so excited to try out morning yoga classes when I lost my job. Yesterday was my third attempt. Does this mean I’m done with early yoga? No. Not ready to give up just yet. I’m hoping I can adapt with a few modifications, which brings me to the subject of this post: breakfast.
Light meals are generally advised before yoga practice, but maybe toast is too light for ninety minutes at ninety five degrees. After just thirty minutes today I felt like all my blood sugar was looooong gone. Granola seems like the answer. It’s made ahead of time, loaded with calories to energize up my blood, and totally delicious. Oh, and this particular variety is also loaded with spices to get you into action (at least I think spices get me moving – they’re just so feisty!). This recipe is also perfect for fall. Now that the temperature in my neck of the woods has finally dropped, I’m right there in the fall spirit. Make a batch of this granola and you will be too :)
Ginger Snap Granola
- 3 cups oats
- 1/4 cup brown sugar
- 1/8 tsp. salt
- 1 1/2 tbsp. cinnamon
- 1 1/2 tbsp. ground ginger
- 1/4 tsp. ground cardamom
- 1/4 tsp. ground cloves
- 3/4 cup shredded coconut
- 1/3 cup vegetable oil
- 1/4 cup molasses not blackstrap
- 1 1/2 cups walnuts
- 1 cup raisins
- Preheat oven to 275.
- Coat two baking sheets with cooking spray.
- Mix all ingredients except raisins in medium sized mixing bowl and arrange in even layers on baking sheets.
- Bake for thirty minutes. Be careful and watch for burning. For some reason this recipe seems to burn a bit easier than my other granola varieties.
- Allow to cool on baking sheets, mix in raisins and transfer to sealable container for storage.