Fudgy Almond Ginger-Spice Granola

I usually don't buy packaged granola because it seems too pricey for the amount you get.  So I started making my own and have been very pleased with the freshness and flavor.  By making your own granola, you can control what goes in it, and make it any flavor that you want by swapping out ingredients.

What is the difference between granola and muesli?  They are very similar in their ingredients.  Granola is considered a breakfast food consisting of mostly whole grain oats, nuts, seeds and dried fruits.  It is usually toasted with oil and sweeteners.  Muesli is the German word for "mixture."  It will consist of whole grains that are either toasted or raw, with the addition of dried fruits, nuts, wheat germ and dry milk solids.  It's usually served with milk, yogurt or fruit juice.

Here is my recipe for Fudgy Almond Ginger-Spice Granola:

4 ½ cups of quick cooking oats

1 cup of whole roasted almonds, lightly salted

1 - 10oz. package of dark chocolate chips

½ cup of cinnamon flavored chips*

½ cup of golden brown sugar

¼ cup of canola oil

1 ½ Tablespoons of freshly minced ginger root

2 teaspoons of pure almond extract

¼ cup of milk

Preheat the oven to 325 degrees.  Line a 12 ½” x 17 ½” baking sheet with a non-stick silicone baking mat. 

In a large mixing bowl, combine the oats and the whole almonds.  Mix well.

In a large non-stick skillet, combine the dark chocolate chips, cinnamon chips, golden brown sugar, canola oil, minced gingerroot, pure almond extract and the milk.  On low heat, stir frequently until mixture is smooth and starts to pull away from the pan.  It will look a lot like hot fudge sauce.  Immediately pour the fudge mixture into the bowl with the oats and almonds.  Use a large rubber spatula and mix until everything is coated with the chocolate.  Pour out the mixture onto the prepared baking sheet.  Spread out the granola to cover the bottom of the pan.  Bake at 325 degrees for approximately 25-30 minutes, or just until the top of the granola feels dry.  There is no need to stir the granola during baking.  Remove the pan from the oven and let it cool completely.

Once the granola has cooled, use your fingers to break it up into small pieces.  Usually I get about 10 cups.  You can store it in an air-tight container, or give it as a gift to friends and family.  To give it as gifts, I like to use the clear gift bags and tie it closed with gold ties or ribbon. 

*For some reason, cinnamon chips are not readily available year-round.  Grocers will tell you that they are "seasonal."  Cinnamon is no more seasonal than bananas!   If you weren't able to stock up on them before they went on vacation, they should be back in the fall.  For the recipe above, you can either use all dark chocolate chips, or try using the butterscotch chips in place of the cinnamon chips. 

Enjoy snacking on this nutritious and delicious treat!

Pam