Cranberry Ginger Granola
Get ready to elevate your breakfast routine with this irresistibly flavorful Cranberry Ginger Granola! Packed with nutrient-rich rolled oats, crunchy raw almonds, and sunflower seeds, this homemade granola combines the tart sweetness of dried cranberries with the zing of finely chopped crystallized ginger for a unique twist. A touch of maple syrup, warm spices like cinnamon and ground ginger, and a hint of vanilla deliver a perfectly spiced, lightly sweetened coating that crisps up to golden perfection in the oven. Toasted coconut flakes add a subtle tropical flair, making this granola both wholesome and indulgent. Perfect for topping yogurt, sprinkling over smoothie bowls, or enjoying by the handful, this recipe is an easy way to bring bold, delicious flavors to your everyday snacks or breakfasts. Plus, it's ready in just 35 minutes and can be stored in an airtight container for up to two weeks, making it ideal for meal prep!
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Recipe Information
Ingredients
- 3 cups Rolled oats
- 1 cup Raw almonds
- 1 cup Raw sunflower seeds
- 1 cup Dried cranberries
- 0.333 cup Crystallized ginger (finely chopped)
- 0.5 cup Coconut flakes
- 0.333 cup Maple syrup
- 0.333 cup Coconut oil (melted)
- 2 tablespoons Brown sugar
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the rolled oats, almonds, sunflower seeds, and coconut flakes. Stir to evenly distribute.
In a small saucepan over low heat, combine the maple syrup, melted coconut oil, brown sugar, ground cinnamon, ground ginger, salt, and vanilla extract. Stir until the sugar is dissolved and the mixture is smooth.
Pour the warm syrup mixture over the dry ingredients in the bowl. Using a spatula, mix until all the dry ingredients are evenly coated.
Spread the granola mixture evenly onto the prepared baking sheet, pressing down slightly to create clusters.
Bake in the preheated oven for 20-25 minutes, stirring halfway through to ensure even toasting. Keep an eye on it to prevent burning.
Remove the granola from the oven and allow it to cool completely on the baking sheet (it will crisp up as it cools).
Once cooled, mix in the dried cranberries and chopped crystallized ginger.
Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
4733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.6 g | 349% | |
| Saturated Fat | 109.1 g | 546% | |
| Polyunsaturated Fat | 17.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1290 mg | 56% | |
| Total Carbohydrate | 504.3 g | 183% | |
| Dietary Fiber | 79.3 g | 283% | |
| Total Sugars | 262.2 g | ||
| Protein | 105.0 g | 210% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 730 mg | 56% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 3490 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
