Jenny’s Homemade Vanilla Ginger Coconut Granola

homemade granola
Homemade vanilla granola with my signature ingredient - candied ginger.
homemade granola

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.

Pulse slivered or whole almonds
Don’t process the pistachios too much

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.

Califa Farms Oatmilk
Barista Blend Oatmilk

Homemade Granola – Not Just For Breakfast

Kale and Avocado Salad with Coconut Granola

Granola makes a great topping for salads! Click here to check out my Kale and Avocado Salad with Coconut Granola recipe.

homemade granola

Jenny’s Homemade Vanilla Ginger Coconut Granola

Homemade vanilla granola with my signature ingredient – candied ginger.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Breakfast, Snack
Keyword: granola
Servings: 8
Calories: 589kcal

Ingredients

  • 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)

Instructions

  • 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, 1 tsp vanilla extract and 1 tbsp agave nectar. 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 (the granola won't crisp properly if you have too much on one tray). Bake 25-30 minutes (20 minutes using convection) until golden. Remove from oven and sprinkle with flaked coconut, bake 5 more minutes.
  • 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.

Notes

This recipe makes about 3 cups of granola.  I estimate about 1/2 cup per serving size.

Nutrition

Serving: 0.5cup | Calories: 589kcal | Carbohydrates: 59g | Protein: 11g | Fat: 37g | Saturated Fat: 21g | Trans Fat: 1g | Sodium: 10mg | Potassium: 433mg | Fiber: 8g | Sugar: 25g | Vitamin A: 64IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 3mg
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Published by Jenny G

I'm sipping coffee in the morning, reading a cookbook for fun. Always planning my next trip and what I'll eat when I get there. Hoping to inspire others who share my love of cooking and eating, and to celebrate the wonderous diversity of food. I love to explore the world so I'll share my best itineraries and travel tips. Of course, sometimes I'd rather be snuggled up with a glass of wine and a good book so let's discuss those here too. And don't forget to feed the birds!

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