Breakfast

Ginger-Pecan Granola

Makes about 10 cups.

4 cups old-fashioned rolled oats
1 cup unsweetened shredded coconut
¼ cup whole sesame seeds
2 tablespoons natural cane sugar
1 teaspoon kosher salt
2 teaspoons ground ginger
¼ teaspoon each ground cardamom and ground cinnamon
1 orange, zest
1/3 cup light oil, such as grapeseed or canola
¾ cup mild honey
2 cups roughly chopped pecans
2 cup finely chopped candied ginger

Preheat the oven to 325 degrees. Lightly coat a rimmed half-sheet baking pan with baking spray or oil and set it aside.

Combine the dry ingredients, except the pecans and candied ginger, in a large bowl. Warm the oil and honey on the stove, or for 45 seconds at half-power in the microwave. Pour the oil-honey over the dry ingredients and mix until the oats are evenly moistened. Scoop the mixture onto the prepared pan and spread it out in an even layer.

Bake for 10 minutes, then remove the pan from the oven and stir/turn the granola. Repeat once more. Remove the pan from the oven, sprinkle the nuts and ginger over the granola then stir/turn to combine. Return the pan to the oven for a final 10 minutes.

Remove the pan from the oven and let the granola cool for about 15 minutes, then stir/turn and allow to cool completely. Store in an airtight container for up to 2 weeks or freeze for a month.

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This granola is delicious at breakfast over yogurt and fruit (of course), but it also makes a wonderful topping for baked apples or grilled plums.