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Ginger Granola Clusters Recipe

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3.9 from 1 review

This Ginger Granola Clusters recipe offers a delightful mix of warm spices, crunchy nuts and seeds, and a touch of sweet maple syrup with crystallized ginger for a flavorful and healthy snack. Baked at a low temperature, the granola achieves a perfect crunchy texture that’s ideal for breakfast or anytime snacking. With wholesome ingredients like rolled oats, coconut flakes, millet, and flax seeds, it’s both nourishing and delicious, making it a fantastic homemade alternative to store-bought granola.

  • Total Time: 1 hour 15 minutes
  • Yield: 14 servings

Ingredients

Dry Ingredients

  • 2 1/4 cups (225g) rolled oats
  • 1 1/2 cups (about 200g) nuts and seeds (any mix you like)
  • 1/3 cup (16g) unsweetened coconut flakes
  • 1/4 cup (50g) millet
  • 3 tablespoons (30g) crystallized ginger, finely chopped
  • 1 tablespoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon Diamond Crystal kosher salt (or 1/4 teaspoon sea salt)
  • 1/3 cup (50g) coconut sugar or granular jaggery
  • 2 tablespoons (16g) ground flax seeds

Wet Ingredients

  • 2 large egg whites
  • 1/4 cup (60ml) maple syrup
  • 1/4 cup (60ml) oil (neutral oil like sunflower, safflower, or coconut oil)
  • 1 1/2 teaspoons pure vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 275ºF (135ºC) and position an oven rack in the center. Line a half sheet baking pan with parchment paper and set it aside.
  2. Combine Dry Ingredients: In a medium bowl, mix together the rolled oats, nuts and seeds, coconut flakes, millet, crystallized ginger, ground ginger, cinnamon, and salt until well combined.
  3. Whisk Wet Ingredients: In a large bowl, whisk the egg whites, maple syrup, oil, coconut sugar (or jaggery), vanilla extract, and ground flax seeds until thoroughly combined.
  4. Mix Wet and Dry: Add the dry oat and nut mixture to the wet ingredients. Stir with a silicone spatula or spoon until all the dry ingredients are fully coated with the syrupy wet mixture.
  5. Spread on Pan: Pour the granola mixture onto the prepared baking sheet and spread it out quickly and evenly using your spatula to cover the entire surface in a thin layer without gaps.
  6. Bake: Bake the granola for 55 to 60 minutes, rotating the pan halfway through at the 30-minute mark to ensure even baking and browning.
  7. Cool and Break: Remove the pan from the oven and let the granola cool completely on the sheet. Cooling is crucial to achieve crisp, crunchy clusters. Once cooled, break the solid granola sheet into clusters or large shards for snacking.
  8. Store: Transfer the ginger granola clusters to an airtight container. They will stay fresh and crunchy for at least 2 to 3 weeks, perfect for convenient grab-and-go snacks.

Notes

  • Millet: Use puffed millet or dry millet grain to add a crunchy texture to your granola.
  • Crystallized Ginger: Finely chop for evenly distributed bursts of ginger flavor.
  • Egg Whites: Helps bind the granola together for cluster formation; for vegan alternatives, aquafaba can be experimented with but results may vary.
  • Coconut Sugar: Alternatively, granular jaggery can be used for a different depth of sweetness.
  • Spices: Adjust ground ginger and cinnamon to taste for more or less spice intensity.
  • Storage: Keep granola in an airtight container to maintain crunchiness for several weeks.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://recipesvibe.com/ginger-granola-clusters-recipe/