Granola is a versatile and nutrient-dense option for breakfast or a snack, especially when made at home with high-quality ingredients! This version is full of fiber and micronutrient-rich nuts and seeds, and features the prominent flavors of coconut and ginger.
Nutritional Content and Health Benefits
- Ginger has been shown to help relieve nausea and vomiting during cancer treatment and may also have anti-inflammatory properties [i].
- Coconut is an excellent source of fiber as well as manganese, copper, and iron. It also contains medium-chain triglycerides as its main fat content, which are easily absorbed and digested [ii].
- Almonds are extremely nutrient-dense and are a great source of monounsaturated fats, protein, fiber, vitamin E, manganese, magnesium, copper, phosphorus, and riboflavin [iii].
- Flax seeds are a great plant source of omega-3 fatty acids and lignans, which have antioxidant properties. They also contain soluble fiber, protein, and are an excellent source of potassium, which is essential for maintaining cell and muscle function [iv]!
Coconut Ginger Granola
Serving Size: 1/2 cup
- 3 cups old-fashioned rolled oats (not instant)
- 1 cup shredded coconut
- 1 cup sliced almonds
- 1/2 cup dried cranberries
- 1/2 cup pecans
- 1/3 cup crystallized ginger
- 1/3 cup flax seeds
- 1/2 tsp cinnamon
- 1/2 cup canola oil
- 1/2 cup honey
- Preheat the oven to 350 degrees Fahrenheit.
- Combine the rolled oats, shredded coconut, sliced almonds, and dried cranberries in a large bowl.
- Chop the pecans and crystallized ginger into small pieces and add to the oat mixture.
- Add the flax seeds and cinnamon and mix thoroughly.
- Combine the canola oil and honey in a microwave safe container and microwave for 1 minute, checking the consistency every 15 seconds, until the honey and oil combine well when mixed. Alternatively, heat the oil and honey in a saucepan over low heat until the honey and oil combine well when mixed.
- Pour the honey and oil mixture over the dry ingredients and mix thoroughly to coat.
- Line a large sheet pan with parchment paper and spread the granola mixture over it in an even layer.
- Bake for 25-30 minutes, or until the granola is golden brown.
- Let the granola sit on the sheet pan at room temperature until fully cool to allow it to crisp.
- Oven temperatures vary, keep a close eye on the granola from 20 minutes on to ensure it does not burn.
- Granola hardens as it cools, so don’t be concerned if your granola is still quite soft when you pull it out of the oven.
- Break up the granola into smaller pieces while it is still warm if you want smaller chunks. Leave it undisturbed for larger chunks.
[i] Singletary K. Ginger: an overview of health benefits. Nutrition Today. 2010;45(4):171-83.
[ii] Coconut meat: Nutrition, benefits, risks, and uses. Retrieved from: https://www.medicalnewstoday.com/articles/coconut-meat#eating-it-raw
[iii] Chen CY, Lapsley K, Blumberg J. A nutrition and health perspective on almonds. Journal of the Science of Food and Agriculture. 2006;86(14):2245-50.
[iv] Flaxseed: Little Seed, Big Benefits. Retrieved from: https://health.clevelandclinic.org/flaxseed-little-seed-big-benefits/