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After one of you fabulous followers reached out to request a new flavor, the spark of inspiration led me straight to the kitchen—and let me tell you, I am buzzing with excitement to share this latest creation with you! Introducing my Lemon Ginger Granola, a recipe that may just be my new favorite. It’s not just the taste—it’s the way the zesty lemon bursts through with each bite, perfectly complemented by a warm hint of ginger, making every mouthful irresistibly fresh. I’ve thrown in dried blueberries for that extra punch of flavor, but if you can’t find them, dried cherries work wonderfully too. Trust me, this granola is so good that I had to stop myself from eating it all before I could even snap a photo!
This isn’t just any granola; it’s a vibrant addition to your spring and summer pantry that promises to keep your taste buds dancing and your body fueled. Whether you’re sprinkling it over yogurt, blending it into your morning smoothie, or grabbing a handful on the go, this Lemon Ginger Granola is set to become a staple in your home. So, why wait? Preheat that oven and let’s make your new go-to granola together – your taste buds will thank you!
Start by preheating your oven to 320°F if using convection or 325°F for a regular oven. In a large mixing bowl, combine oats, coconut, nuts, seeds, and a teaspoon of ground ginger. Next, add the drained blueberries to the mix, ensuring that all ingredients are well distributed. This will form the crunchy, nutritious base of your granola.
In a small pot, combine olive oil, tahini, maple syrup, vanilla, and the remaining teaspoon of ginger. Warm the mixture over medium heat, stirring continuously until everything blends into a smooth, homogenous mixture. Pour this wet mixture over the dry ingredients in your bowl. Mix thoroughly, making sure every oat, nut, and seed is nicely coated. Enhance the granola with fresh lemon zest, using a microplane to evenly distribute it throughout the mixture.
Spread the granola mixture evenly across two baking trays, pressing it down lightly with a spatula to avoid it being too thick or too thin, which ensures an even bake. Place the trays in the oven and bake for 20 minutes, then rotate the pans 180 degrees to promote uniform cooking and bake for an additional 10 minutes. Once done, allow the granola to cool completely on the trays; this step is crucial as it helps the granola achieve its iconic crunch and clump. Transfer the cooled granola into an airtight mason jar and store at room temperature for up to a month.
I can’t wait for you to try my Lemon Ginger Granola! It’s not just about indulging your taste buds—it’s also about making choices that support your health, especially when it comes to managing blood sugar. This granola is packed with fibre from oats and flax seeds, which help to moderate blood sugar spikes. Plus, the nuts add a good dose of protein, making each serving both satisfying and nutritious. This bright and zesty granola is the perfect way to treat yourself without compromising your health.
If you’re wondering how to make the best granola, want tips on how to maximize your clumps and choose the right ingredients then head over to my granola blog where I dive deep into all things granola. Click here
If you liked this recipe, be sure to try some of my other popular granola recipes
Gluten-Free Cinnamon Toast Crunch Granola
Food Photographer and Recipe Developer based in Toronto, Canada.
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21 Responses
Hello, thanks and I look forward to giving this a go. What can I substitute for tahini, please?
Hi there, you could substitute tahini with any seed or nut butter!
its simply delicious
Not too sweet
I love it
Hey Aurora! Thank you so much for your review, I am so happy that you enjoyed this granola recipe 🙂
Hi Teri-Ann,
The instructions (text and recipe card) don’t mention when to add the groats. I assume this should be added to the bowl with the oats, nuts and seeds?
Hey Bernice, thanks for pointing that out! You’re absolutely right and I hope you try this recipe if you didn’t already!
Absolutely love your gluten free granolas. Thank you
Thank you so much Belle! I am so happy you’re enjoying them 🙂
Delicious! I love lemon and this is perfect!
Wow I just made this and amazing. The pop of lemon was so surprising. It really came thru. Thanks for this unusual recipe. I have tried the cardamom one and now this recipe. Love em so far!
Hey Maritsa! I am so happy that you enjoyed this recipe. I really do love an unusual granola as there are so many basic ones out there! Thanks so much for taking the time to review 🙂
do I need to add Groats??
If you don’t like groats you can swap them for anything else that you do like!
This recipe is outstanding. I made exactly as written except I substituted sunflower seeds for the oat groats since that’s not something I have on hand. The ginger, lemon, and tahini are such a great combo. I thought the use of ground flax seed was really interesting and seems like that was useful for binding the ingredients together.
Nutrition-related feedback: this used a lot more maple syrup and a lot less dried fruit than my usual granola recipe, and it somehow tasted both more dessert-y and less sweet. Huh. It’s also higher fat than my standard granola recipe, which has a very similar nut-to-oat ratio. I wonder if you could use egg white instead of ground flax to encourage clump formation? I’ll keep experimenting with this one.
Hey Sofie, thanks so much for taking the time to share your modifications and share your feedback on your experience 🙂
Beautiful flavour & crispiness! I left out blueberries as sadly didn’t have them on hand. Added juice of 1/2 lemon. I adore the lemon… makes me think of lemon meringue pie. Thank you!!
Hey Luc, I am so happy you enjoyed this recipe, even without the blueberies!! Thanks so much for taking the time to rate, review and share your experience 🙂
Muchas gracias por estas deliciosas recetas de granola, me encanta cuidarme y cuidar de mi familia. Soy tu fan y Dios te bendiga siempre. Abracitos
xoxoxoxoxox
Hola Teri-Ann, gracias por tus recetas de granola son deliciosas y originales, y han sido de bendición para mi salud. Dios te bendiga y nuevamente gracias.
Hi Adriana! I am so happy that you’re enjoying my recipes 🙂 Thanks for taking the time to give them a try!