Homemade granola is usually my standard breakfast. I try to vary it, but it’s just so easy, and mornings are usually too hectic to cook.
The co-op near where I used to live used to have a great granola called “Ginger snap granola”. Here’s my attempt at recreating it.
5 cups oats (if gluten-free, use gluten-free oats)
1/2 cup ground flaxseed
1 cup cashews (raw)
1/2 cup shredded coconut (preferably unsweetened)
1/2 cup maple syrup
1/4 cup coconut oil
2 Tbsp blackstrap molasses
1 tsp vanilla
2 tsp ginger
1 tsp cinnamon
2 tsp lemon or orange peel
Mix all ingredients in a bowl and stir until well combined. Spread on an ungreased baking sheet and bake at 250 F for 1 hour and 15 minutes, stirring every 15 minutes.
If you like raisins, add raisins when serving (I started this when I wasn’t allowed dried fruit; this way, people who can have or like raisins can add them when they pour their cereal).