Ingredients for Gingersnap Granola
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How to Make Gingersnap Granola
- Preheat oven to 350°F (175°C).
- Lightly grease a 15x10 inch jelly roll pan or rimmed baking sheet with non-stick cooking spray.
- In a large bowl, combine 3 cups oat bran and 2 cups rolled oats. Mix well and set aside.
- In a 2-cup microwave-safe bowl, melt 1/2 cup margarine in the microwave on high for 30-45 seconds, or until melted.
- Add the following ingredients to the melted margarine: 1/2 cup packed light brown sugar, 1/4 cup honey, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon salt, and 1 cup crushed gingersnap cookies.
- Whisk until well combined.
- Pour the wet ingredients over the oat mixture, stirring gently until the oats are evenly coated.
- Spread the granola mixture evenly in the prepared pan.
- Bake for 25-30 minutes, stirring every 10 minutes, until golden brown and crispy.
- Remove from oven and let the granola cool completely in the pan on a wire rack.
- Once cooled, break the granola into clusters and store in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
27g
Fat
2g
Carbs
7g