Coconut Ginger Granola

Coconut Ginger Granola

Granola: one of the most addicting snacks on the planet, and this Coconut Ginger Granola is no exception…so you have been warned.  It is the big cluster type of granola (am I the only one that buys granola just to pick out the big clusters?).  Which is one of the many reasons why I LOVE it!  It also reminds me of tropical places; beaches, sand, palm trees, waves, and sunny skies.  Coconut tends to do that to me, and this is the time of year when I start wishing (almost daily) that I was laying on a beach somewhere warm…since I can’t drop everything and head to Hawaii – like now – I make this granola to drown my woes.  

Coconut Ginger Granola

Although this granola is addicting, you can feel good about including it as a daily breakfast or snack.  It is made with whole grains, healthy fats, and no refined sugar.  Me and my husband like to eat it for breakfast, and my kids like to eat it plain as a snack, but feel free to get creative.  It taste fabulous on yogurt, overnight oats, and ice cream (if you need a sweet treat).

Coconut Ginger Granola

Coconut Ginger Granola

 

Coconut Ginger Granola
Serves 16
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Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
Ingredients
  1. 3 1/2 cups old fashion oats
  2. 1 cup almond, chopped
  3. 3/4 cup spelt flour
  4. 1/2 cup unsweetened coconut
  5. 1/3 cup crystalized ginger, chopped (optional)
  6. 1 1/2 tsp baking powder
  7. 1/2 tsp salt
  8. 1 tsp ginger
  9. 3/4 cup almond butter
  10. 1/4 cup coconut oil, melted
  11. 2/3 cup brown rice syrup
  12. 1 tsp vanilla
  13. 1 tsp pure coconut extract
  14. 1/4 cup milk
Instructions
  1. Preheat oven to 275 degrees
  2. Combine the dry ingredients into a large bowl
  3. In a separate bowl combine the wet ingredients
  4. Pour the wet ingredients into the dry ingredients and mix thoroughly
  5. Spread out on a baking pan lined with parchment paper
  6. Bake 15 minutes and then turn the baking pan around
  7. Bake another 15 minutes
  8. Allow to cool for 2-3 hours and then crumble into clusters
  9. Store in an airtight container
Notes
  1. Whole wheat flour maybe substituted for the spelt flour
Nutritional Information
  1. Calories: 248 Fat: 15 grams Carbs: 24 grams Protein: 7 grams
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  1. Pingback: ginger – the fireball shot you won’t regret tomorrow morning | everyday puree

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