Cranberry Ginger Granola
I tend to go wild with my granola adding a ton of things for crunch, taste and nourishment. I like a granola that’s hearty enough to tide me over until lunch but still packs in a lot of flavor so that I’m stoked to eat a large bowl for breakfast. In this particular recipe I’ve added dried tart cranberries and crystallized ginger for some “pizazz” along with plenty of nuts, seeds and oats for a nice balance of flavor and texture. I love how amazing the entire house smells while granola slowly bakes in the oven. It’s reason enough to whip up a batch every week and this recipe was a good reminder to do so more often! This granola is great eaten straight off the baking sheet while it’s still warm but a proper breakfast bowl is where it’s at! I hope you all enjoy this recipe as much as we do. It tastes best when enjoyed with a cup of coffee and your favorite breakfast date.
Cheers from Tumbleweed Farm.
Cranberry Ginger Granola
Prep Time: 10 minutes Cook Time: 40 minutes Serves: 6
- 3 cups old fashioned rolled oats (certified gluten free if necessary)
- 1 cup raw almonds
- 1/2 cup raw sunflower seeds
- 1/2 cup raw pumpkin seeds (pepitas)
- 1/2 cup flax seeds
- 1 cup unsweetened coconut flakes
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 1/2 cup pure maple syrup
- 1/3 cup extra-virgin olive oil
- 2 teaspoons vanilla extract
- 3/4 cup dried cranberries
- 1/2 cup chopped crystallized ginger
Preparation
- Preheat the oven to 300F.
- In a large bowl combine the oats, almonds, sunflower seeds, pumpkin seeds, flax seeds, coconut, spices and salt. In a smaller bowl, whisk together the maple syrup, olive oil, and vanilla. Pour the wet ingredients into the bowl with the dry and mix until well combined.
- Spread the mixture evenly onto two rimmed baking sheets. Bake for about 40 minutes, tossing the granola halfway through baking and rotating the pans. The granola is done when it's golden brown and well toasted.
- Remove the granola from the oven and stir in the dried fruit until well incorporated. Set aside to cool before storing the granola in an airtight container on the counter for up to 10 days.
Notes
*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Cooking times will vary from kitchen to kitchen
I love granola with different flavors (raisins can only go a certain distance). Cinnamon, nutmeg and ginger for me is Christmas in a bowl and I’m a festive junkie lol. Thanks for the recipe
Amy | http://www.yankified.com
YUM and YES!! Ginger everything, and the coconut flakes seal the deal I want to try this combination!
this sounds delicious, I love home-made granola 🙂
Rachael xx.
theteacozykitchen.blogspot.co.uk
Ok, so I know it is now spring and this is much more of a wintry dish, but I made this tonight and it was EPIC. The colours and flavours are both so beautiful. Thanks for the fabulous recipe that I am pretty sure will be repeated… like, in a few days after I uncontrollably consume the full batch…