Cranberry Ginger Granola – a delicious recipe with oats, pumpkin seeds, almonds, shredded coconut, cranberries, ginger. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Warm the oil, syrup, and spices in a small pan. If using cardamom pods, crush them first to open them up.
2
Combine the oats, pumpkin seeds, almonds, and coconut in a large bowl.
3
Stir in the oil/syrup mixture, straining it if you used cardamom pods. Mix together until it's combined. You don't want to soak the oats, so add the wet ingredients in two or three parts to coat well each time.
4
Bake at 300 until golden brown, stirring occasionally. This will take roughly an hour, but remember that it will continue to bake a bit longer once you pull it out of the oven so you don't want to let it get too dark.
5
Let cool, then add in the cranberries and chopped ginger.
6
Store in an airtight container.
7
Enjoy!
563
kcal
Calories
42
g
Fat
40
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 2 cups old fashioned oats, 1/2 cup unroasted pumpkin seeds, 1/2 cup sliced almonds, 1/2 cup shredded coconut, and more.
Yes, Cranberry Ginger Granola falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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