Cinnamon Ginger Granola + Honey drizzle

Few things are as satisfying in the morning as a cup of black coffee, a quiet kitchen, and a bowl full of hearty homemade granola. With the addition of nuts and seeds for staying power, cinnamon to help balance blood sugar, and ginger to stoke digestive fire (Agni in Ayurvedic medicine), this is a nourishing mix for a crisp spring morning. We love it for a quick and easy morning meal before diving into the hives. Serve up with a nut milk of your choice or local milk or yogurt and top with fresh or dried fruit, a dollop of nut butter, and a [very] generous drizzle of our Java Plum honey - a favorite for granola. As always, any honey will be delicious - we like Java Plum for its tendency to stay liquid [before crystallizing] longer than other varietals, and its bright, sweet, tropical fruit notes.

Ingredients

• 4 cups organic old fashioned oats (not quick oats or steel cut)
• 1 cup chopped walnuts
• 1/3 c sprouted pumpkin seeds
• 1/3 c hemp or sesame seeds
• 1 tsp sea salt
• 1/3 cup maple syrup
• 1/3 cup organic coconut oil
• 1 egg white
• 1 tsp vanilla
• 2-3 tsp ground cinnamon
• 3 tbsp fresh grated ginger

Instructions

1. Preheat oven to 300 degrees F
2. In a large bowl, combine oats, walnuts, pumpkin seeds, sesame seeds, cinnamon, and salt.
3. In a small saucepan, heat coconut oil until liquid, set aside.
4. Combine coconut oil with maple syrup, vanilla, and grated ginger. Add to the bowl of oats and other dry ingredients.
5. In a small bowl, whisk the egg white until frothy or slightly foamy, then add in to the main mixture, stirring well so that the egg white spreads throughout the mixture.

• the addition of the egg white helps the granola to form clumps and adds a hit of protein.
• Spread mixture onto a sheet pan lined with parchment paper.
• Bake for about 50-55 minutes or until just golden brown.
• Let fully cool and store in airtight glass jars or glass Tupperware. We like 1/2 gallon wide mouth mason jars.

You’ll polish this off before having to worry about it going stale.