Gingerbread Granola

What you will need:

1-1/2 cups old-fashioned rolled oats

¼ cup uncooked millet or uncooked quinoa

¼ cup ground flaxseed

¾ cup raw nuts

½ tsp kosher salt

½ tsp cinnamon

¼ tsp ground ginger

1/8 tsp ground cloves

¼ cup Patricia and Paul Butter infused EVOO

3 tbsp pure maple syrup

2 tbsp molasses

¾ tsp pure vanilla extract

¼ cup chopped candied ginger

¼ cup golden raisins or dried cranberries

Preparation:

Place rack in the center of oven and preheat the oven to 300F. Line a large baking sheet with parchment paper.

In a large bowl, stir together the oats, millet, flaxseed, nuts, salt, cinnamon, ginger and cloves. Drizzle EVOO, maple syrup, molasses and vanilla over the oat mixture, then stir until well combined and evenly moistened.

Spread in an even layer on the baking sheet, and then press it into a flat, even layer.

Bake for 20 minutes, remove from the oven, stir in the candied ginger and golden raisins or cranberries, the press back into a flat layer.

Bake 10 additional minutes, until golden and fragrant (the granola will still be a little moist).

Remove from the oven and let cool completely. The granola will continue to crisp and dry as it cools.