Triple ginger homemade granola recipe.
This granola is full of warming ginger fall flavour. It’s perfect on top of a smoothie bowl, yogurt or your favourite non-diary milk.
It’s been a bit quiet on my page. I’ve been in and out of hospital for the last week so blogging (and cooking) has been slow.
And I really missed my kitchen, experimenting with flavours and ingredients. It makes me feel so relaxed. Time to make some granola and start the day with a healthy & boosting brekkie!
GINGER. That’s what you should expect taste wise from this ginger granola. The zip of ginger is gloriously tempered by a subtitle sweetness. And to be sure you can taste the ginger, I added ginger powder and ginger syrup as well as chopped crystallized ginger.
Because I’m a “bring on the nuts girl”, I added lots of chopped pecans and desiccated coconut. I’m always so disappointed when store-bought granola doesn’t have as much nuts as pictured on the box. Look at this granola, it’s perfect.
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And more, homemade granola is full of flavour without the crazy amounts of added sugar and calories from store-bought brands. This recipe uses just enough sugar and syrup to bind the oats together.
This ginger lover’s granola makes a perfect energy-boosting breakfast or afternoon snack. Or toss some in a salad for added crunch and a subtle gingery sweetness. It’s absolutely wonderful!
Good morning breakfast!
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Ginger Lover’s Granola
vegan, gluten free, soy free
2 ½ cups old fashioned rolled oats (GF if needed)
1 cup pecans, roughly chopped
2 tbsp brown sugar
1 tsp ginger powder
¼ tsp salt
¼ cup neutral oil (I used rapeseed oil)
¼ cup ginger syrup
½ cup desiccated coconut
⅓ – ½ cup crystallized ginger, finely chopped
Preheat the oven to 160° Celsius. Line a large baking tray with parchment paper.
In a bowl, stir together the oats, pecans, brown sugar and salt until well combined.
In another small bowl, combine the oil and ginger syrup. Pour the wet ingredients over the dry and toss to coat well.
Spread the mixture out onto the prepared baking tray. Bake for 20-30 minutes, stirring the granola every 10 minutes, until golden brown, fragrant, and beginning to crisp. The granola will crisp up even further as it cools. Remove from oven and sprinkle the desiccated coconut and crystallized ginger over top. Cool completely and store the granola in an airtight container.
Serve with almond milk/non-diary yogurt and sliced banana, cherries or blueberry (compote). Enjoy your brekkie!
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