We are making this for little gifts and it is wonderful, flavored with molasses and ginger. Not for cereal– more for snacking– but who wouldn’t want some of this? You might want to give it a try.
This recipe is modified from one of Laura Wright’s. I’m so grateful to her!
Holiday Snacking Granola with Dark Chocolate Recipe
8 cups rolled oats
1 cup pecan halves, roughly chopped
1 ½ teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
½ teaspoon fine sea salt
1 cup melted butter
⅔ cup maple syrup
⅓ cup molasses (not blackstrap)
1 tablespoon vanilla extract
7 oz dark chocolate bar, chopped
½ cup dried cranberries
Preheat the oven to 350°F.
Place the rolled oats on a large parchment lined full sized sheet pan baking sheet (or two smaller ones) and toast in the oven until fragrant, about 15 minutes. Remove the toasted oats from the oven.
Lower the oven temperature to 325°F.
Into a large bowl, add the toasted oats with chopped pecans. In a medium bowl, vigorously whisk together the ground ginger, cinnamon, ground cloves, salt, melted butter, maple syrup, molasses, and vanilla. Pour this mixture over the oats and pecans.
Using a spatula, stir the oat mixture until thoroughly coated and evenly mixed.
Transfer the oat mixture to your baking sheet, spread it out evenly, and bake for 40 minutes or so. Stir and flip the granola around a couple times throughout the baking process to promote even browning. The finished granola should be deep, dark, almost chocolaty brown and beginning to dry up a bit. Keep a close eye on it in the last 10 minutes of baking.
Allow granola to cool thoroughly (it will continue to crisp up and dry out). Once completely cool, break up the chunks and stir in the chopped dark chocolate and dried cranberries.
We packed them in little gift bags from the party store, sealed with twist ties, and mailed them out as gifts.
Or you and your crowd could just eat it up!