If you’re an oats person, I HIGHLY recommend you start stepping up your oats game with some granola. It doesn’t have to be homemade, but hot dayum will the crunch change your life (and your oats!) for the better.
This ginger coconut granola uses turmeric, warm spices, rich maple syrup, coconut flakes and coconut butter to give it this unique, almost spicy, blend of salty-sweetness. And it’s such an easy, quick and affordable breakfast to have on had. You can store it in an airtight container at room temp for up to a week, so it’s the perfect snack to have on hand for the early morning or even late at night (I mean, I mixed this with popcorn the other day and it was *chefs kiss*)
Watch the recipe video here:
Coconut Ginger Granola
I love to keep my granola interesting, and this one is inspired by the amazing flavors in South East African cuisine. Coconut, ginger and turmeric marry together wonderfully and give a warm and slightly spiced flavor to this granola that makes it unique but equally addictive!
Ingredients
- 1 ½ cup rolled oats
- ½ cup coconut flakes
- 1 ½ tbsp grated ginger
- 1 tbsp sugar
- ½ tsp cinnamon
- ½ tsp ginger powder
- ¾ tsp turmeric
- ¼ tsp salt
- ¼ tsp nutmeg
- ½ tsp vanilla extract
- ¼ cup maple syrup
- ¼ cup coconut butter melted
Instructions
- Preheat your oven to 375F
- In a small bowl, mix the grated ginger and sugar.
- In another separate larger bowl, mix together all the ingredients until well combined. Add in the ginger and mix again.
- Flatten the mixture out until it is about 1 cm thick on a parchment lined baking sheet.
- Bake at 375F for 20-30 minutes or until golden brown!
- Once cooled, break into chunks, however large or small you prefer.
- Store in an airtight container for 5-7 days.
