Cranberry Ginger Granola
Prep time
Cook time
Total time
This is a wonderful, light tasting granola, perfect for a lazy fall or winter morning, and makes a great gift too. You can use any nuts or seeds that you like in this recipe.
Author: Cathy Russell, Creative Nutrition
Recipe type: Breakfast
Serves: 20 servings
Ingredients
- 3 cups rolled oats
- 1 cup oat bran
- ¼ tsp celtic sea salt
- ½ cup shredded unsweetened large flake coconut (unsulphered)
- ½ cup raw sunflower seeds
- ¼ cup raw pumpkin seeds
- ¼ cup coconut oil
- ⅔ cup brown rice syrup
- 1 tbsp grated fresh ginger root
- ¾ cup dried fruit juice sweetened cranberries
Instructions
- Preheat oven to 325F. Lightly oil a large rimmed cookie sheet or line with a silpat liner. Combine the oats, bran, coconut, sunflower seeds and pumpkin seeds in a large bowl. Melt the coconut oil gently in a small sauce pan, add the brown rice syrup and grated ginger. Whisk together to combine. Add melted oil, ginger and syrup to the bowl of dry ingredients, and mix until coated, getting in their with your hands if necessary. Transfer to the cookie sheet, evenly distributing granola and bake for 25 minutes, removing from the oven to stir a couple of time for even baking. Remove from oven, mix in cranberries and allow to cool.The longer you leave it in the pan cooling, the bigger the granola clusters will be. This granola will store in an airtight container for a month or more, if it last that long. Makes about 6 cups
Recipe by at https://www.cathyrussellcreativenutrition.com/cranberry-ginger-granola/