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Recipes from Around the World: Coconut Ginger Granola

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

Ingredient Highlights

  1. Ginger has been shown to help relieve nausea and vomiting during cancer treatment and may also have anti-inflammatory properties [i].
  2. 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].
  3. Almonds are extremely nutrient-dense and are a great source of monounsaturated fats, protein, fiber, vitamin E, manganese, magnesium, copper, phosphorus, and riboflavin [iii].
  4. 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

Serves: 12
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


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Combine the rolled oats, shredded coconut, sliced almonds, and dried cranberries in a large bowl.
  3. Chop the pecans and crystallized ginger into small pieces and add to the oat mixture.
  4. Add the flax seeds and cinnamon and mix thoroughly.
  5. 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.
  6. Pour the honey and oil mixture over the dry ingredients and mix thoroughly to coat.
  7. Line a large sheet pan with parchment paper and spread the granola mixture over it in an even layer.
  8. Bake for 25-30 minutes, or until the granola is golden brown.
  9. 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/

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