Spread the oats and pecans on a baking dish and toast them in the oven. Now, let’s be honest, you don’t HAVE to toast the oats and pecans, but if you do take the time to do this, it helps enhance the flavors and make them just that much more amazing.
While the oats are toasting, mix together the molasses, brown sugar, coconut oil, vanilla extract, powdered ginger, and salt in a small saucepan, and put over medium heat. Stir to combine. Heat until the sugar is dissolved, about 5 mins.
Add the toasted oats and pecans, the molasses mixture, and the chopped candied ginger to a large bowl, and mix well until everything is evenly coated.
Scoop the granola mixture into a 9 x 9 baking pan lined with parchment paper, and use a spatula to spread the mixture out, and pack it down firmly, so the bars are compact and won’t fall apart.
For a final touch, you can choose to sprinkle a little more chopped ginger and pecans across the top, then use the spatula to press them in as well. This step is optional, but it just makes the bars a little more decorative, so I like to do it.
Put the pan in the fridge to set for about 1.5 hours, or until completely chilled and firmed up. Run a knife around the sides of the pan if the bars are sticking, then use the excess parchment paper to pull the whole thing out. Now use a large knife to cut 14 bars. Store in an airtight container. For softer bars, store at room temperature, for firmer bars, store in the fridge.
The spicy and sweet candied ginger, the full and seasonal flavour of molasses, the soft pecans, and the chewy caramel coated oats make one might fine bar.
Servings: 14 Bars
Calories: 182 kcal
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
Extra toppings (optional)
2 tablespoons pecans, chopped
2 tablespoons candied ginger, chopped
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.