It’s official. I am now a granola-cruncher. I haven’t hugged any trees today, but I can no longer pretend I’m not standing soundly in the granola-cruncher camp. Last night I made my first batch of home made granola, and it made me really happy. I loved the messiness of mixing grains, seeds, and honey, the smell wafting out of the oven while it baked, and eating hot granola out of the pan before bed!

If for no other reason, try this for it’s happiness-increasing power. I think it’s impossible to make and eat this without feeling at least a tiny spark of happy feelings. Not to mention that your friends and family will do anything that you say while this is baking.

Ginger Chai Granola
Loosely based on Nigella Lawson’s granola recipe from Feast. Granola-making endeavors inspired by Orangette.

2 1/2 cups organic rolled oats
1/3 cup sesame seeds
1/2 cup raw hulled sunflower seeds
1/2 cup almonds
1 tsp ginger powder
1 tsp cardamom powder
1 tsp cinnamon powder
1/2 tsp salt
1/2 cup apple sauce
1/4 cup honey
1/4 cup brown rice syrup
1 tablespoons canola oil
1/2 cup candied ginger, chopped

Mix all the dry ingredients together in a big bowl so everything is evenly distributed. Add the sweeteners and oil, and mix well. (Keep aside the candied ginger to add after baking.) Pour onto a large rimmed baking sheet in an even layer. Bake in the middle of the oven at 300°F for 30-60 minutes. How long you need to bake your granola depends on your oven, type of baking sheet, and how toasted you want it to be. My oven is a gas oven, and with a dark baking sheet it takes 50-60 minutes, with a light baking sheet about 60-70 minutes.

Every 20 minutes or so, and more often towards the end, take the baking sheet out of the oven and give the granola a good stir. At the end of the baking time check it often, it only takes a few minutes for it to burn. (The caramelized effect of slightly burnt granola is actually quite tasty as a snack right out of the jar, but is not good with milk.)

When the granola is done take it out of the oven and let it cool in the pan. Once completely cool mix in the chopped candied ginger. Store in a tight jar, zippy, or other container, preferably in the fridge so the nuts stay fresh. However, in my experience there is no need to worry about freshness, it’s usually gone in a few days.

Other good flavors:

• Cinnamon Raisin - add 2 tsp cinnamon powder instead of one, eliminate the cardamom powder, and use raisins instead of candied ginger.
• Peanut & Chocolate - replace the spices (ginger, cardamom, cinnamon) with 1/8 cup good-quality unsweetened cocoa powder, replace the almonds with unsalted peanuts, and add 1/2 cup (or more…) of chopped 70% dark chocolate after cooling.