Homemade granola is one of the first things I started making from scratch back in 2008, and it quickly became a staple in my kitchen. I’ve made dozens of batches over the years, but this Ginger and Coconut Granola is the one I keep coming back to. It takes just a few minutes to mix up and bake (no chopping required!) and it sets you up for easy, delicious breakfasts all week.

This recipe is super versatile and endlessly adaptable to include your favourite nuts, sweeteners and spices. I really believe the once you try homemade granola, the store-bought stuff just won’t compare. 

Another reason I love homemade granola is that it’s so much cheaper! Store-bought granola is up over $8 a box these days, or sometimes even more! Making granola regularly is a great way to use up any random amounts of nuts, seeds, sweeteners and dried fruit that I find myself with in the testing of other recipes.

I’ve got some substitution suggestions down below to give you some ideas. This recipe is just a starting point. Feel free to get creative with your favourite add-ins!

This Ginger and Coconut Granola smells heavenly as it bakes with the aroma of toasty oats, vanilla and ginger making my whole house smell great. It’s absolutely delicious with crunchy almonds, coconut flakes and pepitas, naturally sweetened with a little honey.

I love it with almond milk, sliced banana and a drizzle of honey, or with yoghurt and fresh raspberries. It’s also fantastic on top of a smoothie bowl or sprinkled over a fruit salad. Heck, I won’t judge if you sneak handfuls from the container!

My tips for the best homemade granola

Here are a few of my favourite ways to make this recipe your own:

• Oats are a staple here, but you can also mix in other grains like buckwheat (buckinis), puffed quinoa or wheatgerm for extra texture and nutrients.
• Change up the nuts! This recipe uses almonds and pepitas but you can literally use any kind of nuts you prefer. Pecans, walnuts, pistachios and hazelnuts are great options! If the nuts are large in size, just give them a rough chop prior to stirring them in.
• Try maple syrup or another sweetener instead of honey. I always have honey in the pantry but I’ve made some absolutely delicious granola with maple syrup or rice malt syrup too. I’ve also used golden syrup in my Gingerbread and Spiced Fig Granola
• You can add dried fruit (cranberries are delicious in this one) or leave them out. Totally your call! Raisins, dried blueberries, chopped dates, figs, apricots would be so yum. Pieces of dried peach or mango would be lovely here as well. I like to add the dried fruit when the granola is completely cooled, just as I’m putting it into a container. If you bake the dried fruit in the oven it can get overly chewy or sometimes burn and have an unpleasant taste. 
• If you want your granola to have nice big clusters, I would suggest adding 1-2 more tablespoons of sweetener or even almond butter. Allow the granola to cool completely on the tray before stirring and breaking up the clusters. 
• Play around with different spices or flavourings! Add cinnamon, cardamom, orange zest, pumpkin spice, warming chai spices. Use your imagination and come up with something unique and delicious!

I hope you love this recipe as much as I do! Make sure to check out the video on my Instagram and leave me a comment if you make it! And if you’re interested in swapping more store-bought items for delicious homemade versions, check out this recipe and more in my new free ebook ‘Things I No Longer Buy’. It’s a mini collection of recipes like this one that I make on repeat and haven’t added to my grocery list in years!

Related Post: Papaya Boats with Grain Free Granola

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Ginger and Coconut Granola

This easy homemade Ginger and Coconut Granola is crunchy, naturally sweetened and perfect for make-ahead breakfasts. Plus, it tastes so much better than store-bought!

Course Breakfast

Keyword Breakfast

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4 cups

Ingredients

• 3 cups rolled oats (310g)
• ½ cup coconut flakes/chips or shredded coconut (40g)
• ½ cup natural almonds (70g)
• 1/4 cup 40g pepitas/pumpkin seeds
• 3 teaspoons ground ginger
• Pinch salt
• 1/4 cup honey
• 2-3 tablespoons coconut oil, melted
• 2 tablespoons macadamia oil or vegetable oil
• 2 teaspoon vanilla extract
• ½ cup dried fruit, optional
• Yoghurt and raspberries, to serve

Instructions

1. Preheat oven to 150ºC (300ºF).
2. Combine rolled oats, coconut, almonds, pepitas ginger and salt in a large bowl. Stir to combine.
3. In a small saucepan (or in a bowl using the microwave) warm the honey, coconut oil, vegetable oil and vanilla, whisking occasionally until combined. Pour over the dry ingredients and stir well.
4. Spread the mixture evenly over a rimmed baking sheet lined with non-stick baking paper. Bake for 20-25 minutes or until golden, stirring at the halfway point to ensure granola cooks evenly.
5. When it’s golden brown, remove from the oven. Allow to cool for a few minutes and then stir to create clusters. Cool completely. Transfer to a large bowl, jar or zip-lock bag and stir in dried fruit if using. Store in an air-tight container and serve with milk or yoghurt. It was absolutely delicious with vanilla yoghurt and fresh raspberries!