Monday, April 8, 2013

Gingerbread Cereal

This is a recipe for a gingerbread flavored granola cereal.  
Although I use coconut oil, one can easily substitute it with unsalted butter, grapeseed oil, or even vegetable oil.  If you use an unsaturated fat, you do not need to melt it.
The cereal is very crunchy when it is ready, although when it is removed from the oven it looks rather wet.  It is spicy-smelling, and would go great with sliced granny smith apple. 


250g / 3 1/4 cups rolled oats, uncooked
90g / 1/3 cup coconut oil
100g / 1/3 cup dark molasses
20g / 1T clover honey
5g / 2t ginger powder
5mL / 1t vanilla extract
3g / 1t ground cloves
1g / 1/2t ground cardamom
200g / 1 1/2 cup raisins


Preheat oven to 350˚F / 180˚C.
Melt coconut oil.
Stir in molasses, honey, and spices.
Stir mixture into dry oats, and spread oats onto a baking sheet.
Bake for 20 minutes, stopping halfway to stir.
Let sit in a turned-off oven for 5-10 minutes, then mix in raisins and allow to cool completely.  The oats will get very crunchy after cooling.  If you want large clusters of oats to be present in your cereal, then have the mixture cool in clumps instead of as one layer, and do not mix it often.
Let cool completely, then place in a glass jar until ready to serve.

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