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Ginger Granola Clusters Recipe

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4.2 from 55 reviews

Delightfully crunchy and flavorful Ginger Granola Clusters featuring a wholesome blend of oats, nuts, seeds, and warming spices like ground and crystallized ginger. Baked low and slow to achieve perfect crispness, this granola is perfect for snacking or topping yogurt and smoothies.

  • 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) neutral oil (sunflower, safflower, or coconut oil)
  • 1 1/2 teaspoons pure vanilla extract

Instructions

  1. Preheat and prepare baking pan: Preheat your oven to 275ºF (135ºC). Position an oven rack in the middle and line a half sheet baking pan with parchment paper for easy removal and cleanup.
  2. Combine dry ingredients: In a medium bowl, mix together the rolled oats, nuts and seeds, unsweetened coconut flakes, millet, finely chopped crystallized ginger, ground ginger, cinnamon, and salt until evenly 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 together until thoroughly blended and syrupy.
  4. Mix dry into wet: Add the oat and nut mixture into the wet ingredients bowl. Stir well with a silicone spatula to ensure every dry ingredient is coated with the wet syrupy mixture.
  5. Spread granola on pan: Pour the combined granola mixture onto the prepared baking sheet. Quickly spread it evenly across the surface, flattening it into a thin, uniform layer with your spatula without large gaps to ensure even baking.
  6. Bake the granola: Place the baking sheet in the preheated oven and bake for 55 to 60 minutes. Rotate the pan halfway through (after about 30 minutes) to promote even cooking and browning.
  7. Cool and cluster: Remove from the oven and allow the granola to cool completely on the baking sheet. Cooling is essential for crispness. Once cooled, break the granola into large clusters or shards suitable for snacking.
  8. Store properly: Transfer the cooled granola clusters to an airtight container to maintain their crunch. Stored properly, they will stay fresh and crunchy for 2 to 3 weeks.

Notes

  • You can substitute different nuts and seeds as preferred for personalized flavor and texture.
  • Ensure crystallized ginger is finely chopped to distribute flavor evenly.
  • Egg whites help bind the granola clusters; do not skip for best results.
  • Millet adds a nice crunch and nutritional boost but can be omitted if unavailable.
  • Use neutral oil to avoid overpowering flavors; coconut oil adds subtle coconut notes.
  • Cooling completely is crucial for the granola to harden and become crunchy.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 55 to 60 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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