Ginger Maple Granola: an UnTapped adaption from Run Fast Eat Slow Cookbook

A friend recently sent me a copy of the Run Fast Eat Slow cookbook recipe for granola which calls for ground ginger and honey. In the King household, and frankly in our fine state, we rarely use honey when we can use prized Vermont maple.

My husband @iamtedking cofounded UnTapped Maple and has started a Covid campaign called The UnTapped Kitchen aimed at being resourceful with the ingredients you have on hand. Since UnTapped only uses simple and real ingredients, their products are an easy swap when baking. Check out some of their suggested recipes. @iamtedking rarely lets our household run out of pumpkin bread without baking a backup loaf.

Conveniently, Ginger Mapleaid is just 3 simple ingredients: ginger, maple sugar and sea salt–so it was an easy and convenient swap in this recipe. The UnTapped packet was a swap for the honey, of course.

I also decided to use pecans instead of pumpkin seeds/sunflower seeds and opted for figs as my dried fruit of choice.

3 cups old-fashioned rolled oats
1 cup finely shredded unsweetened dried coconut
1/2 cup chopped pecans
1/2 cup chopped dried figs
1 packet Ginger Mapleaid
2 teaspoons ground cinnamon
1/2 teaspoon fine sea salt
1/3 cup virgin coconut oil
1 packet UnTapped Maple
1/4 cup blackstrap molasses (darkest variety, which has a stronger flavor and more minerals than regular molasses)

1. Position a rack in the center of the oven. Preheat the oven to 275°F and line a rimmed baking sheet with parchment paper.
2. In a large mixing bowl, stir together dry ingredients
3. In a small microwaveable bowl, stir together the coconut oil, UnTapped Maple packet, and molasses and microwave on low until slightly melted. Or melt in a small saucepan over low heat. Pour over the dry ingredients and stir until evenly combined.
4. Spread out in a thick layer on the baking sheet. Bake, gently stirring every 15 minutes, until lightly browned, 45 minutes. Granola will still be moist at the end of baking, but will morph into crunchy goodness once it cools completely.
5. Store in a glass jar with a lid at room temperature. Granola will stay fresh for several weeks and likely be devoured long before expiring.

Tag your maple-y goodness creations or follow along in the UnTapped Kitchen.