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 in this recipe.
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.
Vanilla Ginger Coconut Granola – Breakfast of Champions
I eat granola like breakfast cereal (with milk). I 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. If you have fresh summer blueberries, throw a few of those on top too.
Don’t love milk? Try mixing my homemade granola with plain or vanilla Greek yogurt. Ellenos Yogurt is the absolute perfect partner for homemade vanilla ginger coconut granola.
Homemade Vanilla Ginger Coconut 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.
Mix It Up
Express your own personality through your granola and use it as an opportunity to experiment. I often swap out cashews for the almonds.
This weekend I found a small amount of hemp hearts that were dying in my pantry so I threw those in too. Pepitas (pumpkin seeds) can be a fun addition especially if you like your granola as an afternoon snack more than a breakfast treat. Other dried fruits like cranberries are fun for texture and color.
Practice Patience
Homemade vanilla ginger coconut granola comes together very quickly. While your granola is baking in the oven, practice your patience by dicing up the candied ginger. This takes me about 7 minutes.
Waking up to a beautiful jar of homemade vanilla ginger coconut granola is a great way to start the day.
Equipment
- 2 medium to large baking sheets
Ingredients
- 3 cups 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
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 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 (if your baking sheet is small or medium, you may need to use 2). Spread half the oat mixture out as flat as possible. If you are using 2 trays, rotate shelves 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 to the tray. Allow granola to cool completely. Let granola cool completely before storing in airtight containers. Granola stays fresh on the counter for a month, maybe slightly more if you have good airtight storage.
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