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Granola (Ginger and Maple)

  • Author: Meagan


Another new favorite to add to the granola repertoire from, ‘The Bite Me Balance Book’, by Julie Albert and Lisa Gnat, and a terrific way to start a new year!  The crystallized ginger is a must and other than adding more of it, I also went heavy on the nuts and seeds.  What I did is listed below – enjoy!



3 c. large flake oats

1 c. EACH raw pecan pieces, raw cashews AND unsweetened coconut

1/2 c. EACH raw pumpkin seeds (pepitas) AND raw sunflower seeds

1/3 c. EACH chia seeds AND chopped crystallized ginger

1 t. EACH cinnamon AND kosher salt

1/2 t. ground ginger

1/2 c. olive oil AND 1/3 c. maple syrup AND 1/4 c. honey


Preheat the oven to 300 and line a large half-sheet with parchment.  Toss together everything but the olive oil, syrup and honey in a large bowl and then drizzle on the final 3 ingredients.  I make granola so often that you just need to trust that mixing it up this way is fine…it will get remixed and re-distributed each time you stir it while baking.

Lay the granola evenly out across your prepared baking sheet and bake for 20 minutes.  Take it out and stir it carefully, pushing it back into a flat even layer before baking again.  I found 3 sets of 20 minutes to be perfect but you can decide depending on the size of your baking sheet and how golden you like your granola.  Leave it to cool completely before storing, but feel free to enjoy some straight away!