4 c. gluten-free oats

1 c. slivered almonds

1 c. cashew pieces

1 c. candied ginger, coarsely chopped

2/3 c. maple syrup

1/3 c. olive oil

2 T. ginger paste

2 t. powdered ginger

1 t. cinnamon

1/2 t. cardamom

1 t. vanilla extract

1 t. pure almond extract

Preheat the oven to 300º F.

In a large bowl, combine the dry ingredients (oats, almonds, cashews and candied ginger). Mix well.

In a glass measuring cup, combine the maple syrup and olive oil. Microwave for 30 seconds. Stir in the ginger paste, powdered ginger, cinnamon, cardamom, vanilla extract and almond extract.

Stir the wet ingredients into the dry ingredients until the dry ingredients are well coated. Spread out in a baking sheet lined with parchment paper. Roast for 30-45 minutes, until the granola is golden. Stir every 10-15 minutes, paying especial attention during the last 15 minutes of the cooking time.

Transfer to a large bowl to cool completely. Once granola is completely cool, transfer to an airtight container.

My inspiration was the delicious Almond Ginger Cashew Granola that Trader Joe's sells. I used the Amazing Almond Granola recipe from The Roasted Vegetable (p. 217) as my starting point, but then modified it to make it as close as possible to the Trader Joe's recipe.