Here’s another, slightly different granola recipe for you to try. I wanted to make a ginger-flavored granola – and at the third attempt, I think this one is a winner! Three different types of ginger are used in this recipe: fresh, ground and crystalized. I think it’s a great way to start the day, and really wakes up your tastebuds! The addition of fresh ginger is really what makes this recipe pop. Try it out and see what you think!It may seem like quite a lot of ginger in total, but the baking really tames the harshness and the flavor is very mellow. I use 1/2 cup crystalized ginger, but you can use less (or more!)and this amount is just enough to get a piece in most mouthfuls. The fresh ginger is melted with the coconut oil and maple syrup, and the smell is out of this world as it melts. 2 full, packed tablespoons are used (about the size of your thumb). I grate it with a microplane, but feel free to chop it into fine pieces if you prefer. I use a good quality, organic ginger powder from my local Wholefoods market. Ginger is a very powerful antiemetic and has been shown to have anti-inflammatory, anti-diabetic and antibiotic properties. A great spice to keep in your pantry.
Next, set the oven to heat up, and group the granola items together – put the oats, nuts, cinnamon and powdered ginger into a large mixing bowl. Put the apricots, sultanas and ginger in a different bowl, and then combine the coconut, seeds and salt and put to one side. Put the oil, syrup, fresh ginger and vanilla extract in a saucepan and heat gently until melted together. Pour the oil mixture over the oats, mix, spread on a baking sheet and pop into the oven for the time specified below.
My husband likes soy milk on his granola, I often enjoy mine with almond milk. It’s a really great cereal, that stays crunchy in whatever milk you use. It’s also a high-energy mix that can easily be packaged up and taken on hikes for a quick energy pick-me-up!
I really hope you try this yummy granola and enjoy it as much as we do!
To convert measurements to UK equivalents, I really like this website!
- 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
- Heat the oven to 350F/175C/GasMark 4.
- Line a large cookie /baking sheet with parchment paper/silicon sheet.
- In a large mixing bowl, combine the oats, cashews, almonds, ground cinnamon and ground ginger.
- In a separate bowl, mix the apricots,sultanas/golden raisins and crystalized ginger, and put to one side.
- Mix the Coconut, sunflower seeds and salt together and put to one side.
- In a saucepan, gently heat the coconut oil, maple syrup, vanilla extract and fresh ginger, until the coconut oil has melted.
- Pour the coconut oil mixture over the oat and nut mixture and mix until everything is completely coated in the oil.**
- Spread the mixture on the cookie/baking sheet so that it is in a single layer. Use two sheets if necessary.
- Bake in the center of the oven for 15 minutes.
- Remove from the oven and stir the mixture.
- Return to the oven and bake for a further 15 minutes.
- 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.
- 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.
- Remove the tray from the oven, do not stir, but use the back of a wide spatula to press down all over the mixture.***
- Now allow to cool on the tray - do not stir during the cooling period.
- 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.
** 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.