1/4cupplus 3 tablespoons unrefined sugar (such as Alter Eco's muscobado) or light brown sugar(2 ounces)
6tablespoonsunsalted butter(3 ounces)
1/4cupmaple syrup (I use grade B)(2 ounces)
3/4teaspoonfine sea salt
1/2cupcrystallized ginger, in 1/4" dice(2 ounces)
Position a rack in the center of the oven and preheat to 300º. Line a rimmed baking sheet with parchment paper, and have a second rimmed baking sheet and piece of parchment paper at the ready.
In a large bowl, stir together the oats, pecans, almonds, unrefined sugar, and spices.
In a small saucepan, combine the butter, maple syrup and salt. Melt over medium heat until the oil is liquified; simmer for 1 minute, stirring occasionally. Remove from the heat, and stir in the vanilla. Pour this mixture over the oat mixture, making sure to scrape out the salt that likes to stick to the bottom of the pot. Stir the granola well to coat it with the oil and to distribute the salt evenly.
Scrape the granola onto the lined baking sheet and spread it into a very even layer with the edges a touch thicker than the center; this will ensure even baking. Top the granola with the other sheet of parchment paper, then the other rimmed baking sheet, right-side-up, making a granola sandwich.
Bake the granola until it is deeply golden all over, 35-45 minutes, rotating the pan halfway through. (You'll need to peek under the parchment to check on it.) It will still be soft, but should crisp up as it cools.
To ensure extra crispness, remove the top baking sheet. Scatter the diced candied ginger over the top piece of parchment paper, and return the granola to the warm, turned-off oven. Let sit for a few hours, or up to overnight, to dry out the ginger a bit. (If the granola isn't shatteringly crisp when cool, break it up and return it to a low (200ºF) oven for 10-20 minutes, then cool again and check for crispness.)
Store the granola in an airtight container at room temperature. It will keep well for at least a month.
Adapted from my favorite granola recipe (by Casey Hayden via Claire Legas).Plenty of ground and candied ginger give this granola the zip and zing of crisp ginger cookies.I like Alter Eco's unrefined muscobado sugar here for its light molasses and toffee notes; alternatively, use another unrefined sugar such as maple or coconut sugar, or 1/3 cup brown sugar.If gluten is an issue, be sure to use oats that are certified gluten-free.To make this vegan, try substituting 1/4 cup (2 ounces) unrefined coconut oil.I use a unique baking technique here of sandwiching the oat mixture between two rimmed baking sheets lined with parchment paper, which makes the usual stirring-while-baking unnecessary. Leaving it alone means you end up with big shards that can be crumbled into chunks and clumps. As an extra precaution against moisture, I dry out my candied ginger and the granola overnight in a gas oven with the pilot light on.I like this granola sprinkled over a bowl of plain yogurt and fresh fruit – especially plums, peaches, and/or ground cherries, though ripe pears make an excellent match with ginger, too.This recipe is extra-easy if you weigh the ingredients into a bowl and pan - no sticky measuring cups. All ounce measurements here are by weight.Nutritional values are based on one of twelve servings.