more granola

So I finally tried a granola recipe that wasn't from Sally's Baking Addiction: Spiced Gingerbread Granola. Because it's gingerbread season (or it was two weeks ago). It smelled great while I was mixing it and gingery from the oven but the taste...left a lot to be desired. Is it possible that golden raisins could detract from the molasses and ginger flavor? I really don't have an answer. I'm still eating it, though--although it is kind of stale-ish. I'd say two weeks for peak granola consistency.

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