Do you guys remember when I used to make jam? Like literally every week? Obviously, that was before I had a kid. Now I barely have time to make Annie’s Macaroni & Cheese a nice dinner, let alone tackle a home preserving project. But I miss it! If you are feeling food crafty, and have way more leisure time than I do, this Honey-Tangerine Marmalade that I did for Serious Eats a few years ago is my hands-down favorite.

The other day I was flipping through one of my favorite jamming cookbooks, Food in Jars by Marisa McClellan. No, I didn’t have time for the Meyer Lemon Jelly or Caramelized Red Onion Relish (seriously, doesn’t that sound amazing?), but I happened to have all the ingredients for her Ginger Walnut Granola on hand.

Done and done. This is one of my new favorites. I made a few slight changes to Marisa’s recipe. I swapped maple syrup for cane syrup and used a little bit less. I also omitted the egg whites, for obvious (vegan) reasons. Egg whites in granola? Yes! Stirring one or two frothy egg whites into granola before baking is the secret to getting all those yummy, chunky clusters. Another method is to press the granola firmly into the baking sheet. Don’t stir as it bakes (just rotate the pan) and let it cool completely before touching it.

Ginger Walnut Granola
Makes 6 cups
Adapted from Food in Jars

4 cups old fashioned rolled oats
1 1/2 cups chopped raw walnuts
1 teaspoon ground ginger
1/4 teaspoon kosher salt
1/4 cup canola or vegetable oil (or any neutral oil)
1/3 cup maple syrup
1 cup finely chopped crystallized ginger

Preheat the oven to 325ºF. Line a baking sheet with parchment paper. In a large bowl, combine the oats, walnuts, ginger, and salt. Pour in the oil and maple syrup and toss with a spatula or wooden spoon until everything is evenly coated.

Spread the granola on the prepared baking sheet and press it down gently. Bake until golden brown, rotating the pan halfway through, 30 to 35 minutes.

Remove the pan from the oven and sprinkle the crystallized ginger over the hot granola. Allow it to cool completely. Store the granola in an airtight container for up to two weeks.