Lemon Ginger Granola
Dive into the delightful blend of zesty lemon and warm ginger with my Lemon Ginger Granola! This gluten free recipe turns everyday ingredients into a refreshing treat perfect for any time of the day. Sweetened naturally with maple syrup and dried blueberries, this granola is not only a joy to eat but also a healthful choice. It's easy to make and stores well, making it an excellent addition to your pantry for a quick breakfast or a nutritious snack.
Equipment
- oven, microplane
Ingredients
- 3 cups gluten free oats
- ½ cup desiccated unsweetened coconut
- 1 cup each raw almonds and walnuts roughly chopped
- ½ cup pumpkin seeds
- ¼ cup ground flax seed
- ½ cup raw or toasted buckwheat groats
- ½ cup dried blueberries soaked in warm water for 15 minutes
- 2 tsp ground ginger divided
- ¾ tsp salt
- ½ cup each olive oil, tahini, maple syrup
- 1 tsp vanilla
- zest of 1 lemon
Instructions
- Preheat oven to 320 convection or 325 regular.
- In a large bowl add oats, coconut, nuts, seeds and 1 tsp ginger.
- Drain blueberries and add to the bowl.
- In a small pot add oil, tahini, maple syrup, vanilla and remaining tsp of ginger.
- Stir over medium heat until mixture is homogenous.
- Add wet to dry. Stir WELL to ensure all dry ingredients are coated.
- Use a microplane to zest lemon over granola. Stir to coat.
- Divide granola onto 2 baking trays. You do not want the mixture to be too thin or thick. Press it down using your spatula.
- Bake for 20 minutes and then turn the pans 180d. Bake again for 10 more minutes.
- Allow granola to cool completely before using a spatula to lift granola off of pans.
- Store in an airtight mason jar for up to 1 month in the pantry at room temperature.