CRANBERRY GINGER GRANOLA
Make and share this Cranberry Ginger Granola recipe from Food.com.
Provided by Kimberlily
Categories Breakfast
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Combine all ingredients except cranberries & ginger. Stir well (it may seem there is not enough liquid to cover everything).
- Bake at 250°F for about an hour, stirring in 10 minute intervals, until crunchy.
- Allow granola to cool, then add fruit and stir to combine.
- Store in air-tight container. Tasty with yogurt.
Nutrition Facts : Calories 377.8, Fat 20.7, SaturatedFat 1.9, Sodium 5, Carbohydrate 43.6, Fiber 6.5, Sugar 16, Protein 8.7
HOMEMADE GRANOLA WITH GINGER
This delicious homemade granola has loads of nuts for protein and is made with maple syrup.
Provided by Jennifer Rash
Time 2h20m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Mix rolled and quick-cooking oats, pecans, walnuts, almonds, and pepitas together and spread out on a sheet pan.
- Bake in the preheated oven for 10 minutes. Remove from the oven and transfer to a large mixing bowl. Reduce oven temperature to 225 degrees F (110 degrees C).
- Mix maple syrup, coconut oil, crystallized ginger, turmeric, ground ginger, cinnamon, salt, cardamom, and pepper together in a smaller bowl and pour over the oats and nuts. Mix thoroughly, then pour mixture back onto the baking sheet.
- Bake in the oven for 30 minutes. Turn oven off and leave granola in for 1 hour.
- Remove from the oven and let cool to room temperature, about 30 minutes.
Nutrition Facts : Calories 182.7 calories, Carbohydrate 23.2 g, Fat 9 g, Fiber 2.8 g, Protein 4 g, SaturatedFat 3.6 g, Sodium 112.6 mg, Sugar 6.8 g
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- Preheat the oven to 325 and line a baking sheet with parchment paper or spray it with nonstick cooking spray.
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GINGER CRANBERRY GRANOLA - MAPLE AND THYME
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Cuisine AmericanTotal Time 38 minsCategory BreakfastCalories 350 per serving
- In a large mixing bowl, combine oats, hazelnuts, almonds, salt and ground ginger. In a small mixing bowl, combing sugar and freshly grated ginger. Rub together so that the sugar becomes infused with the ginger flavor. Add to the oat mixture and mix to combine. In a large glass measuring cup, combine coconut oil, maple syrup and vanilla. Stir until well combined. Drizzle the liquid ingredients over the oat and nut mixture. Mix well. Spread combined granola onto prepared sheet pan. Bake for 28 minutes, mixing half way through baking time.
- Leave the granola to cool completely. Once cooled, mix in the chopped crystalized ginger and dried cranberries. Store cooled granola in an air tight container for 2-3 weeks.
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