Candied Ginger, Coconut & Quinoa Granola

This recipe intrigued me because of the use of Crystallized Ginger, which I actually had in my cabinet from some random trip to the grocery store a few months ago. I had picked up Food & Wine’s Dec 2014 magazine and found this “Candied Ginger, Coconut & Quinoa Granola” and thought why not try it?! The results were fantastic, and I feel like this was another super-easy (and healthy) granola recipe. The flavors were completely unique to any granola I’d ever had. I’m not so sure any non-ginger fans would like this, but it’s definitely unlike any other granola I’d ever had or made. 

I left out the dried berries it called for in order to reduce the sugar content, but I suggest to add the dried fruits (1/4 cup dried cranberries and 1/4 cup dried cherries) at the end. I only added the crystallized ginger the original recipe called for — click to view the original recipe from Food & Wine. The author, Amanda Rockman, suggests to serve with ricotta or yogurt and fresh berries. Greg mixed some in his Greek yogurt for a snack earlier, and I’ve just been randomly grabbing handfuls as the day goes by.

Stick it all in a large Zip-Lock bag for munching on during the week. 

Here’s what you need:

What you need: rolled oats, quinoa, sunflower seeds, sliced almonds, shredded coconut, light brown sugar, ground cinnamon, ground ginger, kosher salt, applesauce, honey, canola oil, crystallized ginger

Combine all of your dry ingredients (excluding crystallized ginger) in a large bowl (rolled oats, quinoa, sunflower seeds, sliced almonds, shredded coconut, light brown sugar, ground cinnamon, ground ginger, and kosher salt). 

Combine your wet ingredients in a small bowl (applesauce, honey, canola oil or coconut oil).

Hint: Pour oil before honey, so it slides right off of your spoon.

Pour liquid over dry ingredients and mix well.

Spread on a parchment-paper-lined baking sheet and cook for 30 minutes, stirring often.

Rem0ve from oven and let cool. Now, add the chopped crystallized ginger and dried fruits (if using). Serve alone or with yogurt and berries.  

Candied Ginger, Coconut & Quinoa Granola

2015-04-14 12:05:05

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Prep Time

10 min

Cook Time

30 min

Total Time

40 min

Prep Time

10 min

Cook Time

30 min

Total Time

40 min

Ingredients

3/4 cup rolled oats

1/2 cup quinoa

1/3 cup pumpkin seeds

1/3 cup sliced almonds

1/3 cup shredded coconut

1/4 cup light brown sugar

1 tsp. ground cinnamon

1 tsp. ground ginger

1 tsp. kosher salt

1/2 cup applesauce

1/4 cup honey

2 Tbsp. canola oil (or coconut oil)

1/4 cup dried cranberries (optional)

1/4 cup halved dried cherries (optional)

1/4 cup crystallized ginger, finely chopped

Yogurt and berries, for serving

Instructions

1. Preheat oven to 325 degrees F.
2. Combine all of your dry ingredients (excluding crystallized ginger) in a large bowl.
3. Combine your wet ingredients in a small bowl.*
4. Pour liquid over dry ingredients and mix well.
5. Spread on a parchment-paper-lined baking sheet and cook for 30 minutes, stirring often.
6. Remove from oven and let cool. Now, add the chopped crystallized ginger and dried fruits (if using). Serve alone or with yogurt and berries.

Notes

1. *Pour oil before honey, so it slides right off of your spoon.

Adapted from Food & Wine, Dec 2014

Adapted from Food & Wine, Dec 2014

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