Ginger Spice Crunchy Granola
Start your mornings with a flavorful crunch by making this Ginger Spice Crunchy Granola—a delightful blend of old-fashioned rolled oats, nuts, seeds, and shredded coconut, all infused with warm spices like cinnamon, ginger, and nutmeg. Sweetened naturally with maple syrup and complemented by the zing of crystallized ginger, this granola strikes the perfect balance between sweet, spicy, and nutty. It's baked to golden perfection, creating those irresistible clusters that snack dreams are made of. Customizable with dried cranberries or raisins, this wholesome, easy-to-make granola fits perfectly with yogurt, milk, or as an on-the-go snack. With a quick prep time of just 10 minutes, it’s your new go-to for healthy, homemade granola packed with seasonal spice.
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Recipe Information
Ingredients
- 3 cups Old-fashioned rolled oats
- 1 cup Raw almonds (chopped)
- 1 cup Raw pecans (chopped)
- 1 cup Shredded unsweetened coconut
- 0.5 cup Pumpkin seeds
- 2 teaspoons Ground cinnamon
- 1.5 teaspoons Ground ginger
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Ground cloves
- 0.5 teaspoons Salt
- 0.5 cup Avocado oil (or melted coconut oil)
- 0.5 cup Maple syrup
- 0.25 cup Crystallized ginger (finely chopped)
- 0.5 cup Dried cranberries or raisins (optional)
Instructions
Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper or a non-stick baking mat.
In a large mixing bowl, combine the rolled oats, chopped almonds, chopped pecans, shredded coconut, pumpkin seeds, cinnamon, ground ginger, nutmeg, cloves, and salt. Stir to evenly distribute the spices and seeds.
In a separate smaller bowl or measuring cup, whisk together the avocado oil (or melted coconut oil) and maple syrup until well combined.
Pour the wet mixture over the dry ingredients in the large bowl. Stir thoroughly to ensure every dry ingredient is evenly coated.
Spread the granola mixture evenly onto the prepared baking sheet, pressing it down lightly with a spatula to create clusters.
Bake in the preheated oven for 25-30 minutes, stirring halfway through to ensure even toasting. Watch carefully during the last five minutes to prevent over-browning.
Remove the granola from the oven and let it cool completely on the baking sheet. It will crisp up as it cools.
Once cooled, stir in the finely chopped crystallized ginger and dried cranberries or raisins if using.
Store the granola in an airtight container at room temperature for up to two weeks. Serve with yogurt, milk, or as a snack on its own.
Nutrition Facts
Calories |
649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 133 mg | 6% | |
| Total Carbohydrate | 56.9 g | 21% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 26.6 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 485 mg | 10% | |
*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.
