We love granola at Upbeet: granola sprinkled over yogurt and fresh fruit, granola as a topping for steel oats, and by the handful as an occasional snack. All of us make our own variations of oats toasted in the oven with a variety of nuts and seeds, and a light coating of oil, sweetener and flavourings. After cooling, we sometimes add dried fruit. Cary’s current favourite additions to her basic recipe are cranberries and a small amount of finely chopped crystallized ginger. This crunchy granola packaged in reusable airtight jars makes a great gift at this time of year. Try this recipe and then tweak to suit your tastes. Look for a comparison of different granola recipes in the New Year.

Granola with Cranberries and Ginger
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  1. 4 cups large flake oats
  2. 1 ½ cups whole almonds
  3. 1 c unsweetened large flake coconut
  4. ⅔ cup sunflower seeds
  5. ⅓ cup pumpkin seeds
  6. ⅓ cup maple syrup
  7. 2 Tablespoons brown sugar
  8. 1 teaspoon vanilla
  9. ¼ cup coconut oil
  10. 2 pinches coarse salt
  11. 1 cup dried cranberries
  12. ¼ cup chopped crystallized ginger
  1. Set oven to 300°F. Line two baking trays with parchment paper.
  2. Mix the oats, nuts, coconut and seeds in a large bowl.
  3. In a small saucepan, warm the coconut oil, syrup and sugar. Add vanilla and remove from heat.
  4. Pour this mixture over the dry ingredients and stir well.
  5. Spread the granola evenly onto prepared baking trays and place in the oven.
  6. Bake for 20 minutes and then reverse the order of trays in the oven. Stir the granola at this point if it appears to be browning more at the edges.
  7. Bake for a further 20 minutes or until lightly brown.
  8. Cool on trays before stirring in cranberries and ginger and packaging in airtight containers.
  1. This granola is delicious a few tablespoons at time sprinkled over yogurt and fruit or as a topping for unsweetened oatmeal, even as a sweet snack. It is not recommended as a replacement for unsweetened wholegrain breakfast cereal.
Upbeet Nutrition http://upbeetnutrition.ca/

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