This granola is the perfect addition to your breakfast or snack, pairing wonderfully with smoothies and yogurt. Home-made granola is crispier and crunchier and incorporates a variety of nuts and seeds.
Gingery Breakfast Granola Recipe
The toasted ginger provides a subtle spiciness, balanced by maple syrup and cinnamon. Toasted ginger and shredded coconut provide a light crisp texture, which beautifully contrasts the extra crunchy nuts and seeds. By toasting the oats, nuts and seeds beforehand you create a nuttier, more aromatic granola – just be sure to store it in an airtight container to preserve its crunchy texture and fully spiced flavor.
3 cups rolled oats
1 tablespoon sesame seeds
¼ cup pumpkin seeds
¼ cup pecans
¼ cup walnuts
¼ cup almonds
¼ cup sunflower seeds
½ cup shredded coconut
2 teaspoons cinnamon, ground
¼ cup organic ginger slices, roughly chopped
½ cup maple syrup
Pinch of salt
Preheat oven to 300 degrees Fahrenheit.
Toast oats, nuts, and seeds on a sheet pan for 7-10 minutes until golden.
Add shredded coconut and chopped ginger and toast for an additional 2-4 minutes until lightly toasted.
Pour the mixture into a large bowl. Sprinkle in cinnamon and salt. Pour in maple syrup.
Use a spoon or rubber spatula to stir the mixture well until everything is evenly coated and dispersed.
Pour granola onto parchment lined sheet pan in an even layer.
Bake for 20-30 minutes, stirring once every 10 minutes.
Allow to cool completely and store in a sealed container.
If you enjoy larger chunks of granola, just break it up less once it is cooled. People of all ages will enjoy this fragrant granola. Paired simply with milk, it is a flavorful cereal breakfast.
Calories 426, Carbs 60.1 grams, Cholesterol 0 milligrams, Fat 17.3 grams, Fiber 7.9 grams, Protein 11.8 grams, Saturated Fat 4.1 grams, Sodium 40 milligrams, Sugar 20.2 grams