Gingersnap Granola

[pshaw_raven]

 I make some different flavors of granola and at one point decided I wanted some that tasted like gingersnaps, without crushing actual gingersnaps into the mixture. This recipe doesn't call for oil or butter, so if you want yours to form large clumps or even bars, you'll need to add that - probably start with 1/4 cup or so. Since I typically eat mine over plant-milk yogurt or a smoothie bowl I don't worry about it, and don't add the extra fat. The recipe is also vegan as written. At the end you can throw in dried fruit, chocolate chips, or whatever you like. White chocolate and cranberries are especially good with this.

3 cups rolled oats
1 cup chopped raw nuts - walnuts, pecans, etc. whatever you like
1 tsp. flaky sea salt
2 Tb. chia seeds
1 tsp. ground ginger
1 tsp. lemon or orange zest
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
1/4 cup each molasses and maple syrup
3 Tb. lemon or orange juice

Preheat the oven to 340°
Mix your dry ingredients in a large bowl. Just give it a couple of stirs. Warm the liquids together until they flow easily - I put mine in a Pyrex measuring cup and nuke them for 20 - 30 seconds.
Mix the liquid into the dry and stir thoroughly - make sure all the dry ingredients are moistened. Spread it in a baking sheet - I use a 9x13 metal baking dish - and slap that bad boy in the oven for 12 minutes. Take it out and stir everything around, then bake for another twelve minutes.
At this point you can go ahead and add dried fruit, but you'll want to let it cool some if you are adding chocolate. If the granola is still warm though, the chocolate will soften and make little clumps of granola, so that's always nice. Store in a sealed container in the fridge. It should stay fresh for a bout a week but I don't really know, because it always gets eaten before then.

Here's a pic! :D