Ginger Coconut Granola

hikemor

"The coconut oil and honey is a really tasty alternative to all the sugar in most granola recipes. The crystallized ginger also gives a nice chewy balance to the crunchy texture of this granola. Everyone that tries it asks me for the recipe!"
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Ingredients

40 m servings 386 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 386 kcal
  • 19%
  • Fat:
  • 27 g
  • 42%
  • Carbs:
  • 34.9g
  • 11%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 7 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Combine coconut oil and honey together in a saucepan over medium heat; cook and stir until smooth and melted, about 5 minutes. Remove saucepan from heat.
  3. Mix oats, coconut, almonds, cranberries, pecans, flax seeds, crystallized ginger, cinnamon, and nutmeg together in a separate bowl. Add coconut oil-honey mixture and stir to coat. Spread oat mixture in 1 even layer on a baking sheet.
  4. Bake in the preheated oven, stirring every 10 minutes, until granola is dark brown, 20 to 30 minutes. Cool completely.

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