Gingersnap Granola

There is nothing quite as satisfying as making homemade granola (well, except bread maybe). The smell of granola when it is baking…it fills the house with deliciousness! I decided I wanted to make a granola that tasted like my favorite cookie without all the calories and sugar. My kitchen smelled like a gingerbread house factory, and this is not a bad thing.


In my opinion, the holiday season is not the holiday season without gingersnaps. If you want the real thing, try these Orange Spiced Gingersnaps; they’re to die for. Otherwise, try your hand at this simple granola. Pair it with a Jonagold apple (my favorite type of apple) and it makes for the perfect fall breakfast!


Gingersnap Granola


4 cups oats
1/2 cup nuts of your choice (I suggest hazelnuts or walnuts)
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp cloves
1/4 tsp allspice
1 tsp salt
2 tbsp brown sugar
1 tbsp olive oil
1/2 cup honey
2 tbsp Greek yogurt
1/4 cup water


1. Preheat oven to 325 degrees. Combine oats, nuts, spices, and brown sugar into a bowl. In a separate bowl, combine olive oil, honey, greek yogurt, and water and whisk until well incorporated. Fold wet ingredients into dry and stir until there is no dry oatmeal left.

2. Place on a cookie sheet and bake for 40 to 50 minutes, or until crunchy. Stir every ten minutes or so.



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