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Prep 30 mins
Cook 1 hr 30 mins
A little bit sweet, a little bit fresh and invigorating. Adapted from a higher-fat recipe (this cuts the fat in half with no loss in flavor). It is a somewhat "dry" granola, due to the low amount of oil. Add more fruit juice to make it "clump up" when baking.
- 8 cups rolled oats
- 1 cup toasted wheat germ
- 2 cups walnuts, chopped
- 1⁄4 cup dark brown sugar
- 1⁄4 cup honey
- 2 tablespoons vegetable oil ((or walnut oil or 1/2c fruit juice))
- 1 tablespoon lemon, rind of
- 1⁄4 cup lemon juice
- 1 teaspoon lemon extract
- 2 teaspoons salt
- 1 tablespoon powdered ginger
- 1 tablespoon fresh grated ginger
- 3 ounces candied ginger, chopped very fine
- Preheat oven to 250°F.
- In a large bowl or small vat combine the oats, germ, nuts, and brown sugar.
- In a separate bowl, combine honey, oil, lemon stuff, powdered/grated ginger, and salt.
- Combine both mixtures- tossing very very well (for 3-5 minutes) to distribute the goo evenly and pour onto as many sheet pans as you can find.
- Bake for 90 minutes, stirring every 15 minutes to achieve an even color.
- About halfway through the process your kitchen and house will start to smell heavenly and your mouth will be watering.
- While the granola is baking, chop the candied ginger down to "raisin" size or smaller- this is a pain as it is very sticky, and it doesn't work well in the food processor, unfortunately.
- Remove granola from oven and transfer into a large bowl.
- Add candied ginger and mix until evenly distributed.
- Makes a whole boatload.
- Keeps- probably a month, but it won't take you that long to eat it, will it?
I made this and it came out very dry. I didn't think there was enough wet ingredients to make it crunch up. Also it didn't taste that lemony. Like the last reviewer the candied ginger did make it
I didn't have the lemon extract but this was still very good. The candied ginger makes the recipe, but it does tend to clump together.