Ingredients

The following ingredients have 4 Servings
  • 2 1/2 cups rolled oats ((gluten-free if preferred))
  • 1/2 cup pecans, (chopped)
  • 1/3 cup fancy molasses
  • 1/4 cup brown sugar
  • 1/4 cup coconut oil
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon powdered ginger
  • 1/4 teaspoon salt
  • 1/2 cup candied ginger, (chopped)
  • 2 tablespoons pecans, (chopped)
  • 2 tablespoons candied ginger, (chopped)

Instruction

  • Preheat oven to 350F (180C). Spread the oats and pecans out on a large baking sheet and bake in the oven for 10 mins. This step is optional but helps to bring out the flavours of the oats and pecans.
  • Line a 9" x 9" baking sheet with parchment paper leaving extra parchment paper on the sides to create handles, and set aside.
  • In a small saucepan, add the molasses, brown sugar, coconut oil, vanilla extract, powdered ginger, and salt and put over medium heat. Stir while heating until the sugar is dissolved, about 5 mins.
  • In a large bowl, mix together the oats, pecans, candied ginger. Pour in the molasses mixture and combine well. Scoop the mixture into the pan lined with parchment and use a spatula to press the mixture firmly down until everything is smooth and firmly packed.
  • For the toppings, sprinkle the pecans and ginger over the top of the bars, and use a spatula to press the toppings into the granola bars. Put the pan in the fridge for 1.5 hours or until completely chilled and firm. Us a large knife to cut into 14 bars. Store in an airtight container. For softer bars, store at room temperature, for firmer bars, store in the fridge.