Triple-Bite Ginger Granola
 
Prep time
Cook time
Total time
 
A special breakfast treat, using 3 types of ginger for a full, rounded ginger flavor!
Author:
Recipe type: Breakfast
Yield: 5 cups
What You Need
  • 4 cups / 400g oats (I use certified gluten free oats) ****
  • 1 cup / 150g raw whole cashews*
  • ½ cup / 70g raw almonds, halved*
  • ⅓ cup / 50g raw sunflower seeds
  • ¾ cup / 115g sultanas/golden raisins
  • ¾ cup / 145g chopped unsulphured apricots (or regular dried apricots)
  • ½ cup / 40g coconut shreds
  • ¾ cup / 255g maple syrup
  • ½ cup / 120ml coconut oil, melted
  • 2T fresh ginger (packed - pressed into the spoon), grated (I use a mircroplane)
  • ½ cup / 70g crystalized ginger, chopped
  • 1 T ground ginger
  • 1 t cinnamon
  • 1 t vanilla extract
  • 1 t salt
How You Make It
  1. Heat the oven to 350F/175C/GasMark 4.
  2. Line a large cookie /baking sheet with parchment paper/silicon sheet.
  3. In a large mixing bowl, combine the oats, cashews, almonds, ground cinnamon and ground ginger.
  4. In a separate bowl, mix the apricots,sultanas/golden raisins and crystalized ginger, and put to one side.
  5. Mix the Coconut, sunflower seeds and salt together and put to one side.
  6. In a saucepan, gently heat the coconut oil, maple syrup, vanilla extract and fresh ginger, until the coconut oil has melted.
  7. Pour the coconut oil mixture over the oat and nut mixture and mix until everything is completely coated in the oil.**
  8. Spread the mixture on the cookie/baking sheet so that it is in a single layer. Use two sheets if necessary.
  9. Bake in the center of the oven for 15 minutes.
  10. Remove from the oven and stir the mixture.
  11. Return to the oven and bake for a further 15 minutes.
  12. Remove the tray, stir the mixture and now add the sunflower seeds and the coconut, leaving them on top of the oats - ie, do not stir in. Bake for 5 minutes.
  13. Remove from the oven, stir in the fruit (and so now the coconut and sunflower seeds will be mixed in also) and return for a final 3-5 minutes - keeping a close eye on the coconut, as it can easily burn.
  14. Remove the tray from the oven, do not stir, but use the back of a wide spatula to press down all over the mixture.***
  15. Now allow to cool on the tray - do not stir during the cooling period.
  16. Once cool, spoon the granola into an air-tight jar and store in the cupboard for up to 10 days. You may store in the refrigerator for longer storage.
Notes
* If you are using nuts that have already been toasted, then add the nuts at the same time you add the sunflower seeds and coconut.

** To ensure all the oat mixture gets coated in the oil, I always use disposable gloves and massage it in with my hands.

*** Pressing down on the granola before it cools helps it clump together a little more
as it cools. It will never clump into big chunks - so if you want a granola that has larger pieces in it, use honey instead of the maple syrup.

**** I have converted US cups to UK g and ml - I have not tested the UK measurements in this recipe. However, this is not a recipe where precise baking measurements are particularly required, and these measurement conversions should work well.

Nutritional breakdown is approximate and for general information only, and will vary depending on specific brands and measurements used.
Recipe by Veggiemental at https://veggiemental.com/triple-bite-ginger-granola/