Updated: Jan 24
Think toasted nuts, seeds and oats, deliciously spiced by warming ginger, cinnamon, and nutmeg. It smells amazing and is lovingly bound together by rich syrupy blackstrap molasses and maple syrup.
I have had so many requests for this recipe and rightly so; it is delicious. We serve this at our Art of Living Well Retreat to a morning chorus of ummm's and OMG this is yum. It pairs beautifully with coconut yogurt and sliced banana which is how it goes down on the retreat.
This recipe is Vegan, gluten free, dairy free, easy to make and makes a decent size batch, so your mornings will be sorted.
The thing that elevates this particular granola is the addition of crystallised ginger and as I am all about the culinary nutrition, lets take a closer look at two of the ingredients in this granola.
This natural and unrefined sugar is full of antioxidants and has a host of minerals and vitamins. It is particularly high in iron and also contains magnesium and manganese known to help relive cramping. Some health practitioners recommend mixing a tablespoon a day into hot water to help with anemia, low iron levels and pre-menstrual symptoms.
It has a rich dark syrupy taste and as well as making it into a tea, it can be enjoyed in baked goods, porridge, smoothies, or with apple cider vinegar for a potent tonic.
There are so many ways to add ginger into your diet and you really should. Have it fresh in tea, juice it, put it into curry, bake with it, the list is endless. It also comes in many forms too, fresh, dried, pureed, crystallised, and stem.
Used medicinally for thousands of years in Chinese and Indian medicine, Ginger has a host of therapeutic properties
It is most often used to treat nausea, morning sickness, digestive issues and for pain relief helping with muscle tensions and conditions like osteoarthritis due to its anti-inflammatory properties.
Whn using crystallised ginger, try to find organic and one made with raw cane sugar if possible and for all other dried fruits, go unsweetened and unsulphered.
There you go, a healthy tasty granola and the great thing is you can chop, change and vary the nuts, seeds and dried fruit depending on what you have to hand and what you fancy. I have included what I use but let me have your suggestions.
This is perfect anytime of the year but particularly in the Autumn due to the warming autumnal spices.
Ginger Bread Granola
Preparation time: 10 minutes
Cooking time: 20 minutes
3 cups of gluten-free Oats
1 cup nuts (I used Pecans and whole blanched Hazelnuts)
¼ cup seeds (I used Pumpkin and Sunflower seeds)
¼ cup dried fruit (I used organic unsulphured Apricots - chopped)
¼ cup organic crystallised Ginger chopped
1 ½ tsp Cinnamon
1 tsp ground Ginger
½ tsp ground Nutmeg
¼ tsp ground All Spice
½ tsp of sea/Himalayan salt
1/3 cup Coconut Oil melted
3 tablespoons of Maple Syrup
3 tablespoons of Black Strap Molasses
1 tsp Vanilla Extract
1. Preheat oven to 175 C and line a baking tray with parchment paper
2. Gently melt the coconut oil in a saucepan over a low heat and remove. Add all of the other wet ingredients and spices to the coconut oil to make a syrup like consistency
3. In a large bowl mix together the oats, nuts and seeds
4. Using a spatula, pour the wet ingredients into the dry mixture bowl and combine until thoroughly coated
5. Spread the mixture evenly onto the baking tray
6. Bake for 10 minutes and then stir
7. Bake for another 10 minutes or until golden brown (depending on your oven it may take a little longer but keep checking every few minutes as it can burn quickly)
8. Leave to cool and then add in the dried fruit and ginger
9. Store in a mason jar or air tight container
· With plant-based milk
· A dollop of coconut yogurt
· Sprinkled over porridge
· Topped over baked apples
· As it is for a quick snack