This delicious homemade vanilla ginger coconut granola is a pantry staple. I absolutely love the little zingy surprise of finely chopped candied ginger and the freshness of toasted coconut.
Bake Once – Eat For Weeks!
My homemade granola preps in 10 minutes with a little help from the food processor. I pulse the pistachios a few times, move them to the mixing bowl. Then pulse the almonds. Throw everything else in except the ginger and coconut, mix well. Bake 25-30 minutes (be prepared for your kitchen to smell amazing) and cool completely. Add the final touches. Split the homemade granola between 3 medium mason jars for pantry storage. In a sealed mason jar, the granola stays fresh for weeks.
I eat my granola like breakfast cereal (with milk). Recently discovered oat milk which has become my go-to for iced coffee, and it is way better than plain milk on this granola. I use just enough to get a little moisture with each bite. Don’t love milk? Try mixing my homemade granola with plain or vanilla Greek yogurt. And if you can get fresh summer blueberries, throw a few of those on top.
Homemade Granola – Not Just For Breakfast
Granola makes a great topping for salads! Click here to check out my Kale and Avocado Salad with Coconut Granola recipe.
- 3 cup old fashioned oats
- 3/4 cup pistachios, roughly chopped
- 1/2 cup almonds, finely chopped
- 1/3 cup light brown sugar
- pinch kosher salt
- 1/2 cup coconut oil
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1/2 cup flaked coconut
- 2 tbsp candied ginger, finely chopped
- 2 tbsp dried cranberries (optional)
- Preheat oven to 325 degrees.
- In a large mixing bowl, combine the oats, nuts, brown sugar and salt. Stir gently to combine.
- Melt coconut oil in small saucepan over low heat. Add 1 tbsp maple syrup and 1 tsp vanilla extract to the melted oil . Remove from heat, pour over oat mixture and stir gently with spatula to coat well.
- Line a flat baking sheet with parchment paper, Spread half the oat mixture out as flat as possible. You will be baking in 2 batches or use two trays and rotate halfway through baking (the granola won't crisp properly if you have too much on one tray). Bake 25-30 minutes until golden. Remove from oven and sprinkle with flaked coconut, bake 5 more minutes. NOTE: I do not recommend using your convection setting for granola. I have torched too many batches in very little time.
- Remove from oven and immediately add the candied ginger and cranberries (if using) to the tray, using a spatula to lightly work them in. Re-spread into a flat layer to cool. Slide your parchment paper off the baking tray, place a new piece of parchment and repeat with 2nd half of batch. Let granola cool completely before storing.