A fresh batch of granola for my upcoming road trip! This go around, I changed up Melissa Clarks’ recipe with some dried mango, candied ginger, and walnuts. Packed and ready: a tasty remedy for the munchies and a potentially queasy stomach, along with a hint of summertime flavor.
3 cups old-fashioned rolled oats (regular or gluten free)
1 1/2 cups raw walnuts
1 cup raw pumpkin seeds
1 cup coconut
3/4 cup pure maple syrup
1/2 cup extra virgin olive oil
1/2 cup packed light brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 cup chopped (or torn) dried mangoes
1/4 cup finely chopped candied ginger
1. Preheat oven to 300 degrees. In a large bowl, combine oats, walnuts, pumpkin seeds, coconut, maple syrup, olive oil, brown sugar, salt, cinnamon and cardamom. Spread mixture in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.
2. Transfer granola to a large bowl and add mangoes and candied ginger, tossing to combine.
Much alone or atop yogurt.