>> October 16, 2011 – breakfast, crystallized ginger, dried mango, ginger, gluten free, healthy, honey, oats, pecans, pumpkin seeds, vegan
The cooking show is back! I'm so happy to be sharing this video and recipe with you today. Maxx and I took forever to get back into the swing of things in NYC after our summer travels. We moved into a new apartment, found new jobs, I've been working on my new business, and while we did shoot a few new episodes of Sweet Potato Soul weeks ago, it's taken us until this weekend to finally find the time for editing. Whew!
Shooting this episode (#7) of the show was incredibly fun; I could do it every day!
Soon you'll be able to watch a new episode of the cooking show weekly (yes,yes,yes!), and of course they'll be getting better and yummier each time.
About the granola: I must say that crystallized ginger never fails to take sweet treats like granola to another level of goodness. During my last trip to Atlanta in August my mother and I bought a bag of Maple Ginger Granola from the farmer's market, unfortunately this granola contained cashews (I'm allergic), and picking around them still upset my stomach and took the fun out of snacking on handfuls of the stuff. I resolved to make my own rendition, which I'm now sharing with you.
To excite me a granola must have the perfect balance of sweetness, saltiness, crunch and spice. I eat mine dry, so texture is very important.
Dry mango, ginger and pumpkin pie spice is added once the granola is out of the oven. I love how the pecans and pumpkin seeds add their own signature flavor to the mix; but feel free to experiment with different nuts. Experiment with various dry fruit also. If you've never made your own granola, it's time to give it a go. You may be shocked by how easy it is, and you'll be addicted to how lovely it makes your home smell.
Mango Ginger Granola
(As you'll see in the video I expected the granola to take 45 minutes total to bake, but it was done in 30. In the past it's taken longer, but circumstances change... I guess. Be sure to check your granola after 25-30 minutes, to make sure it's baking evenly and not burning. Stir and re-spread oats as necessary. Recipe adapted from this one.)
3 cups Dry Old Fashioned Oats
1/2 cup Shredded Coconut
1/2 cup Raw Pumpkin Seeds
3/4 cup Raw Pecans
5 Tbsp Canola or Olive Oil
1/4 cup Honey (agave or maple syrup)
1/2 cup Crystallized Ginger
1/2 cup Dry Mango, chopped small
1 tsp Pumpkin Pie spice, or a mix of cinnamon and nutmeg
1 tsp Vanilla Extract
1/2 tsp sea salt
Preheat oven to 300 degrees F, and line a large baking sheet with parchment paper.
In a large bowl combine oats, coconut, pumpkin seeds and pecans, and stir. In a separate smaller bowl whisk together the canola oil and honey. Once the oil mixture is blended, pour it into the dry oat mixture and stir to coat. The mixture will not be visibly moist, so stir it well.
Pour the coated oat mixture onto the baking sheet, and spread thinly over the entire sheet (about 1 centimeter thick). Bake for 15 minutes then rotate the pan and bake for another 15 minutes.
After the first 30 minutes of baking, remove the baking sheet from the oven and carefully stir the oats then spread them over the sheet again; bake for 10-15 minutes. By now your kitchen should smell fantastic. Remove the oats, and allow to cool for a few minutes. Pour the mixture back into the large bowl and stir in the crystallized ginger, mango, spice, vanilla extract and sea salt. Pour and spread this back onto the baking sheet. Allow to cool for another 15 minutes.
Serve when cool, or store in glass or plastic containers. It should certainly stay fresh for a couple of weeks.