1/2 cup finely chopped crystallized ginger (about 3 oz.)
1/2 cup raisins
Instructions
Preheat oven to 325 and line a baking sheet with parchment paper.
Toss dry ingredients in a large bowl. Pour in wet ingredients and stir to coat.
Spread on prepared baking sheet and bake until toasted, about 25-30 minutes, stirring once midway through. Remove from oven and set aside to cool. Granola will become crunchy as it cools.
Stir in crystallized ginger and raisins. Enjoy by the handful!
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/12/double-ginger-gingerbread-granola/