Molasses Ginger Granola Bars
Recipe type: snacks
Adapted from Smitten Kitchen
  • 2 heaping cups old fashioned rolled oats
  • 1 T ground flaxseed
  • 2 T wheat germ
  • 2 T chia seeds
  • 3 T oat or wheat bran (I used oat)
  • ½ cup finely diced candied ginger
  • 1½ cups puffed grains of choice (I used millet and Kashi 7 Grain cereal)
  • ½ - ¾ cup granulated sugar
  • 3 T molasses (not light)
  • 1 T light syrup of choice (honey, agave, light corn syrup--I used light agave)
  • 2 T light corn syrup
  • 4 T unsalted butter
  • 2 T shortening (I used Earth Balance--but if butter feels healthier to you just use all butter)
  • ½ t salt
  • 1 t ground cloves
  • 1 t ground ginger
  • 1 heaping t ground cinnamon (cassia)
  • sparkling sugar for topping the bars (I forgot this but would do next time)
  1. Preheat the oven to 350 F. Lightly spray a 9X9 cake pan. Line it with parchment paper and then lightly spray that paper. Set aside.
  2. Toss together the first 8 ingredients in a large bowl. Set aside.
  3. Melt the butter and shortening and pour into a large measuring glass with the molasses, light corn syrup, and the syrup of choice. Whisk these together with the salt and spices. Pour this mixture over the dry ingredients and toss until the dry ingredients have all been evenly moistened.
  4. Dump the mixture into the prepared pan. Use another square of parchment paper to push the granola evenly into the pan, making sure to get it into the corners, pat it down evenly, and also to press it down quite firmly. Sprinkle the top with sparkling sugar. Bake it at 350 F (I actually prefer convection 325 F if you have it) for 30-40 minutes, until the granola has browned, especially around the edges but also some on top. The middle may still be bubbling when you remove it, but it will set. Let it cool completely in the pan before removing the bars (use the parchment paper) and slicing with a sharp chef's knife. Store in an airtight container.
Recipe by The Spiced Life at