If you love ginger, this granola is for you.
I’m all in when it comes to quick breakfast ideas. Yogurt topped with granola and fresh fruit is one of my favorite quick breakfasts. And when it comes to granola, this ginger almond cashew granola is tops for me.
This recipe is my version of the Trader Joe’s ginger almond & cashew granola, which I absolutely love. But since we don’t have a store near our house, when I’m craving this spicy ginger granola, I’ll make it at home instead!
Homemade granola is easy to make. For this granola recipe, I mix up cinnamon and ginger with maple syrup, then stir rolled oats in and bake in the oven. I add in cashews, coconut and almonds at the end of the baking time, then once it’s done, mix in candied ginger for those extra pops of ginger flavor.
This granola was a favorite of mine early in pregnancy when most foods made me feel queasy. The extra ginger in this granola recipe helped settle my nausea and was just about the only thing I could eat for breakfast!
I kept the sugar lower in this granola recipe so you can mix in fruit (blueberries or peaches are perfect here) or drizzle a little extra honey or maple syrup on top to sweeten to your liking.
Enjoy!
Ginger Almond Cashew Granola
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: about 4 1/2 cups 1x
- Category: Breakfast
- Method: bake
- Cuisine: breakfast
Description
This easy homemade granola recipe with ginger, almonds and cashews is delicious when sprinkled over greek yogurt for a quick breakfast meal. With cinnamon and toasted coconut, this granola is sure to make your mornings even better.
Ingredients
3 cups rolled oats
3/4 cup cashews, chopped
1/4 cup maple syrup
2 Tbsp coconut oil
1/2 tsp vanilla
1/4 tsp salt
1/8 tsp cinnamon
1/2 tsp ground ginger
1/2 cup unsweetened coconut flakes
1/4 cup sliced almonds
1/3 cup crystallized or candied ginger
Instructions
- Heat oven to 300F.
- Place oats and cashews on a large baking tray.
- In a mixing bowl, combine maple syrup, coconut oil, vanilla, salt, cinnamon, and ground ginger. Mix together until combined.
- Pour the maple syrup mixture over the oats, stirring to coat the oats and cashews.
- Place in the preheated oven and bake for 30 minutes, stirring every 10 minutes.
- After 30 minutes of baking time, remove pan from oven, and add coconut flakes and sliced almonds. REturn pan to the oven for another 5-10 minutes until coconut and almonds are lightly toasted.
- Remove from the oven, and mix in crystallized/candied ginger.
- Allow to cool.
- Store in an airtight container.
Nutrition
- Serving Size: about 1/4 cup
- Calories: 133
- Sugar: 4 g
- Sodium: 34 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Trans Fat: 0 mg
- Carbohydrates: 15.5 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
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