Gingerbread granola recipe

I am a creature of habit when it comes to starting my day. I set my coffee pot to start my coffee before my alarm goes off so that I can start my day with the least amount of fuss possible. I also don't like making decisions about breakfast, which is why I eat granola almost every day of the year. I can hear some of you gagging now, but hear me out. The result of year-round granola is a variety of recipes that I can rotate through the year. And from December to February, the winner is gingerbread. It's slightly sweet, slightly spicy and very much like having cookies for breakfast.

You know you want cookies for breakfast.
It could not be easier to make AND making your own is super thrifty.

Are you ready? Of course you are.

Gingerbread Granola Recipe
Makes 4 cups

Preheat oven to 350 F

3 cups old fashioned rolled oats
1 1/4 cup nuts, chopped (use whatever floats your goat. I'm using a mix of walnuts, almonds and hazelnuts)
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon cloves
2 large egg whites (this is what makes the clusters in the granola)
1/2 teaspoon coarse salt
1/4 cup molasses
2 Tablespoons agave nectar (or honey)
1/4 cup olive oil
1 cup dried fruit (I like cranberries, but you do what you like)

In a large bowl, combine oats, nuts, and spices

In another bowl, whisk egg whites and salt until frothy

Add molasses, agave, and oil. Whisk to combine.

Stir into oat mixture to combine.

Spread into an even layer on a rimmed baking sheet. (I like to keep mine away from the edges, because the corners seem to brown faster than the center).
Slide the baking sheet in the oven for 10 minutes. After 10, pull out the granola and use a spatula to flip the granola over. Do it in sections--it's just easier that way. Return it to the oven for 5 minutes.

Isn't it lovely? You may be tempted to stir it around while it cools. DON'T! You will lose all of the lovely clusters and be left with the equivalent of the bottom of the bag cereal.

After your granola has cooled, add the dried fruit. It will keep for 2 weeks on the counter and a month in the fridge.

I like mine mixed with plain Greek yogurt or heated in the microwave with almond milk (then it becomes the most delicious oatmeal ever). You can also wrap it in cellophane bags and give it away as gifts.