Honey Almond & Ginger Granola
There is nothing better than the smell of fresh, warm granola wafting through your kitchen in the morning. This Honey Almond & Ginger Granola recipe has the most amazing scent and adds a wonderful spice to your breakfast all week. It’s gluten-free, plant-based, and refined sugar-free, and absolutely delicious. It’s the perfect recipe for that last perfect stretch of summer where the flowers are out, the bees are humming, and the days are still long.
I made this recipe on a whim one Saturday morning and absolutely fell in love. It’s so simple and delicious and is wonderfully nourishing. This went amazingly over everything from acai smoothies to overnight oats and chia puddings and even goes great as a snack.
Using fresh ginger instead of powdered ginger adds so much rich flavor, it’s almost unreal. Taking those extra few minutes to grate your ginger is a mindful step that you can take to add something wonderful to your meal. Ginger is wonderful for aiding digestion, settling your stomach, and boosting your immune system. It really does make this granola refreshing in a way that no other recipe I’ve tried has.
Almonds and honey go so beautifully together – they’re simple, alkaline ways to add more protein and richness to the granola.
Total Time: 40 Minutes
1 ½ cups oats
1 teaspoon cinnamon
2/3 cup roughly chopped almonds
½ cup raisins
2 tablespoon chia seeds
A dash of salt
1 ½ tablespoon fresh ginger, grated
¼ cup honey
3 tablespoons coconut oil
1 teaspoons vanilla extract
Preheat your oven to 250*F
Start by mixing all your dry ingredients together and set aside. Next, start on the wet ingredients, beginning with the ginger. Grab a roughly 1 inch piece of ginger, peel, and grate until you have roughly 1 1 ½ tablespoons of grated ginger, and set aside in a bowl, next, add the honey, melted coconut oil, and vanilla extract. Stir, then pour over the dry ingredients and mix all together.
Place a large piece of parchment paper on the baking sheet and spread the granola mixture evenly on top. Bake for 40 minutes, then let cool and serve. Store in an airtight container for up to 2 weeks.