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Ginger spiced granola

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Thanks to Rose Weiner & Zester Daily for this fabulous gingeriffic recipe. You can find more amazing ginger winter warmers here: http://zesterdaily.com/recipe/battle-the-winter-blahs-with-these-4-ginger-recipes/

Prep time: 15 minutes

Cooking time: 50 minutes

Total time: 65 minutes

Yield: 6 cups


4 cups oats (substitute other grains, like oat bran or quinoa)

1/4 cup each of your favorite nuts, roughly chopped (I use almonds, walnuts and pecans)

1/2 cup shredded unsweetened coconut

2 teaspoons cinnamon

1/2 teaspoon salt

2 tablespoons chopped Bunda Ginga ginger bites

1/4 cup each of dried fruit (figs, raisins, cranberries, apples, cherries — or a combination)

1/2 cup coconut oil

1/4 cup molasses (optional)

1/3 cup maple syrup (substitute agave or honey)

2 tablespoons brown sugar

1 teaspoon vanilla


1. Combine oats, nuts, coconut, 1 teaspoon of the cinnamon, salt, ginger and dried fruit in a large bowl.

2. On medium-low heat, combine coconut oil, molasses, maple syrup, brown sugar, vanilla and 1 teaspoon cinnamon in a saucepan. Stir until sugar dissolves. Pour sauce over dry ingredients and combine.

3. Lay out granola on parchment-lined baking sheet and bake at 275 F for 20 minutes; turn the pan; bake 20 to 30 minutes more until golden brown.

We recommend adding more ginger which you can do so at these steps: Add 1/4 teaspoon ground ginger to the dry ingredients or shave fresh ginger into the saucepan mixture and then use seasonal berries available locally like Perfection Fresh blueberries, Tinaberries strawberries for a yummy, local delight. 

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