I love how versatile granola is. You can layer it between fresh fruit and yogurt, you can pour atop stonefruit or berries and bake until bubbling for a wonderful dessert crumble, OR you can simply serve with milk and your favorite fruit topping. It’s also super easy to make and lasts at least a week in an airtight container…however you serve it, it’s super tasty and full of all sorts of goodies. Happy baking!
Ginger Molasses Granola
1/4 cup organic Grade B maple syrup
2 tablespoons organic blackstrap molasses
1/4 cup organic, unsalted butter
1 teaspoon ground ginger
1 teaspoon cinnamon
3 cups organic rolled oats
1 cup organic raw pepitas (pumpkin seeds)
1 teaspoon salt
1/2 cup dried organic fruit (I used currants)
Place butter, molasses, and maple syrup in a cast iron skillet over medium heat. Melt. Meanwhile, preheat the oven to 350 degrees. Once the butter has melted, add oats, pumpkin seeds, salt and spices. Mix until evenly coated. Bake for about 30-40 minutes or until golden brown, stirring every 10 minutes. Allow to cool. Add dried fruit. Place in an airtight container and consume within one week. Enjoy!
Recipe + Photography by Cassie Winslow