Fall

Cranberry Ginger Granola

September 27, 2017
Photo by Lemon & Biscuits
Author Notes

A few years ago, my aunt came to Maine for Christmas. Being a food-oriented family, she brought us homemade chocolate sauce and granola. Both were amazing, but I'm still just obsessed with the granola. This might not be exactly her recipe, but it's pretty close! A delicious fall-flavored granola, perfect on yogurt or even ice cream. It's wonderful as written, but easy to adjust to suit your tastes. Try different oils, nuts, spices, or fruits. There are endless possibilities. —Lemon & Biscuits

  • Makes 4.5 cups
Ingredients
  • 2 cups old fashioned oats
  • 1/2 cup unroasted pumpkin seeds
  • 1/2 cup sliced almonds
  • 1/2 cup shredded coconut
  • 1/2 cup dried cranberries
  • 1/2 cup crystallized ginger
  • 1/2 cup coconut oil
  • 1/2 cup agave syrup
  • 10 cardamom pods (or 1 tsp ground)
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon allspice
  • 1/8 teaspoon salt
In This Recipe
Directions
  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!

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