Cranberry Ginger Granola

Rich and I eat a lot of granola. I end up buying a large bag of Nature’s Path granola every two weeks, if not more often. So about a week ago I decided I should probably start making granola instead of buying it all the time.

Back in February Rich and I went to Montreal to hang out with some old friends and be a bit touristy. While there, we ate at Crudessence twice, and I picked up their cookbook. Originally I’d planned to make one of their granola recipes, but well, it’s hard to make granola in a dehydrator when you don’t own a dehydrator (imagine that!). So I took their Cranberry Ginger granola recipe as inspiration and ran with the flavour idea. Then I realized Jae Steele has a similar granola in her book, Get it Ripe. Those two recipes, plus one from David Lebovitz, were the inspiration behind the final product I ended up with.

Cranberry ginger granola

Hope you like it as much as I do.

Cranberry Ginger Granola

Get gluten-free oats and oat bran if you want to make this 100% gluten-free. As written, it is already vegan.

3 cups rolled oats
1 cup oat bran
1/2 cup shredded coconut
1/2 cup chopped almonds
1/4 cup chopped pumpkin seeds
1/4 cup coconut oil (melted slightly if it is hard)
2/3 cup brown rice syrup
1/3 cup fined chopped candied ginger
3/4 cup dried cranberries

Preheat oven to 300C. Lightly oil two cookie sheets.

Combine all ingredients except the ginger and cranberries. Mix well to make sure the oil and brown rice syrup are well distributed throughout the granola.

Spread the mixture onto your cookie sheets; you want a pretty thin layer so it will cook evenly and crisp up nicely.

Bake in your preheated oven for 35-45 minutes, stirring once or twice during the baking process. Stirring makes sure everything browns evenly, however, you don’t want to stir it too much or you won’t get the lovely clumps of granola that Rich loves.

Once your oats are a lovely golden brown, remove from the oven and let cool for 10 minutes, then stir in your ginger and cranberries.

Allow to cool completely, then store in an airtight container. Properly stored, this should keep about a month. That is, if you don’t eat it all before then.

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Comments

  1. You are a very resourceful person! You got a lot of good ideas from different recipes and combined it all in this one. It’s worth trying out.

  2. Sarah (subscribed) said August 31, 2012, 12:57 pm:

    Hello,
    I live close to the Junction. I love the chocolate shop on that street! We walk down at least once every few weeks for some icecream in the summer and some hot chocolate in the winter! And we always rent movies from Big Daddies!
    I recently discovered Hot Beans as well. They make some awesome food!

    I am looking for vegan Toronto based guest posts for this year’s Vegan MoFo. Would you be interested in guest posting on my small blog (www.wingedsnail99.blogspot.com)
    Maybe you would like to do a post about the best Junction spots?

    Thanks!