Ginger Almond Granola
At a Glance
- Total
- 50 min
- Servings
- 2.00 quarts
Categories
- Breakfast
- Baking
Dietary
- Vegetarian
Allergens
- Wheat
- Tree nuts
Servings & Nutrition
Original recipe serves 2. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Ginger Almond Granola brings together 5 1/2 cups rolled oats, 1/4 cup sunflower seeds, 1/2 cup untoasted wheat germ in a practical dish for home cooking. It takes about 50 min to prepare and cook. It makes approximately 2 servings.
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Equipment
9x13 baking dish, oven, cooling rack, airtight container
Ingredients
- 5 1/2 cups rolled oats
- 1/4 cup sunflower seeds
- 1/2 cup untoasted wheat germ
- 1/2 cup sliced almonds
- 1/2 cup coarsely chopped walnuts
- 1/2 cup unsweetened coconut
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup oil
- 2/3 cup mild honey
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Instructions
Preheat oven to 350 F and grease 9x13 baking dish.
Combine rolled oats, sunflower seeds, and wheat germ in dish; bake 10 minutes and remove from oven.
Add remaining dry ingredients (almonds through salt) to dish and stir to combine; add wet ingredients (oil through almond extract) and stir until completely combined.
Bake 18-20 minutes, stirring halfway through, until uniformly golden; granola will not be chunky yet, but will "harden up" as it cools.
Remove dish to rack and cool, stirring occasionally to prevent sticking to pan; store in airtight container.
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