A delicious homemade granola perfect for breakfast or snacking.
Adapted from Casey Hayden of Moose’s via Claire Legas.
This granola takes a bit longer to dry out and crisp up than others, due to the honey and candied ginger, but it is well worth the wait. (For a crispier version, you can substitute 3/4-1 teaspoon powdered ginger for the candied ginger and 2 ounces of agave for the honey; though I prefer the flavor of the version posted below.)
To make this vegan, substitute coconut oil for the butter and agave for the honey. If you're allergic to gluten, make sure your oats are certified gluten-free.
All ounce measurements are by weight.
Nutritional values are based on one of ten servings.