Ginger Granola
Prep time
Cook time
Total time
An easy recipe for ginger granola, featuring three different kinds of ginger! Perfect for breakfast or an on-the-go snack!
Recipe type: Breakfast
Serves: 3½ cups
  • 1½ cups (120g) rolled oats
  • ½ cup (30g) sliced almonds
  • ½ cup (50g) pecan halves
  • ⅓ cup (20g) pumpkin seeds
  • ⅓ cup (20g) unsweetened flaked coconut
  • 3 tablespoons millet
  • 3 tablespoons buckwheat groats
  • 2 tablespoons The Ginger People Crystallized Ginger Bits
  • 2 teaspoons ground cinnamon
  • 1 teaspoons ground ginger
  • ⅓ cup (45g) unsalted butter, melted (or coconut oil)
  • ⅓ cup (80ml) The Ginger People Ginger Syrup
  1. Preheat oven to 275F (135C). Line a large baking sheet with baking paper. Set aside.
  2. In a large bowl, mix the oats, almonds, pecans, pumpkin seeds, coconut, millet, buckwheat groats, Crystallized Ginger Bits, cinnamon and ginger together.
  3. Add the melted butter and Ginger Syrup to the bowl and stir until all the dry ingredients have been thoroughly coated with the butter and syrup.
  4. Spread the granola on the baking sheet into a thin, even layer. Note, if you want clusters, make sure that the granola is somewhat stuck together; don't leave big gaps in the layer.
  5. Bake for 25 minutes, then rotate the pan. If you want clusters, DO NOT stir the granola. Bake for another 20 to 30 minutes, or until the granola is golden brown. Keep an eye on it, as it once it starts to brown, it'll go quickly.
  6. Remove from the oven and let cool on the tray for 30 minutes. Break the granola up and enjoy it with milk, yoghurt, ice cream, or however you like! It's just as delicious as a quick, crunchy snack, too!
Recipe by sweetest kitchen at