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    Home » Vegan recipes » Breakfast recipes

    Ginger granola with apricot and coconut

    Last Modified: Jun 4, 2020 by Becky Striepe

    Disclosure: This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Privacy Policy for more details.

    Recipe Video Print

    Start the morning with some sweet, slightly-spicy, Ginger Granola. It’s lovely as a snack or dished up over your favorite vegan milk or yogurt!

    white serving bowl of vegan homemade ginger granola on a blue table with yogurt-granola parfaits in the background

    If you’ve never made your own granola, you are going to be shocked at how easy it is. And this simple, vegan ginger granola recipe is a great place to start!

    I love making granola at home. It’s a pretty hands-off process, and you can have a lot of fun with different flavor combinations. Think of this recipe as just the start of your granola-making adventures!

    Jump To:
    • Choosing the right oats
    • About the ginger
    • The key to granola success
    • About the mix-ins
    • How to serve and store
    • Ginger granola recipe

    overhead photo of a blue table with bowls of rolled oats, cashews, coconut, and maple syrup with a small cup of oil and a piece of gingerroot

    Choosing the right oats

    The key to good granola is using the right oats. I'm not here to sell you on a particular brand of rolled oats, but I do want to be sure you use the correct type of oats.

    For this granola recipe, you are going to use rolled oats. Quick oats, steel cut oats, or instant oats will not work.

    If you're not sure if you have the right oats, look at the cooking directions on the back of the package. If it says to cook for five minutes, you have the right oats.

    About the ginger

    The ginger is the star of this recipe, but I know that right now it can be hard to find fresh ginger in some areas. My local grocery store was out of it for several weeks!

    In a pinch, you can make this granola using dried ginger in place of fresh. The recipe card below lists it as an alternative.

    If you do use dried ginger, please keep in mind that dry spices can go stale. If you've had the same, open container of dried ginger in your pantry for months, it's probably stale and won't give your granola the flavor you want.

    Even unopened spices can go stale, so just keep this in mind if you are using ground ginger for this recipe.

    overhead photo of uncooked oats and cashews spread out evenly on a large baking pan

    The key to granola success

    Making granola successfully is all about stirring. There's a lot of stirring.

    Before you put the granola on the baking pan, you want to make sure that you thoroughly coat the oats and cashews in your ginger-maple sauce.

    Once the granola is on the pan, spread it out, so there's as much surface area as possible. Then, during the baking process, stop several times to stir the cooking granola.

    hand using a spoon to stir granola on a baking sheet during the baking process

    Stirring during cooking does two things:

    1. It prevents the oats around the edges from burning.
    2. It makes sure the oats in the middle get nice and crisp.

    I just can't stress stirring enough.

    overhead photo of cooked granola with apricots and shredded coconut, before stirring

    About the mix-ins

    The recipe below uses cashews, dried apricots, and shredded coconut. You've got some options here!

    • If you don't do cashews, you can use any nuts or seeds that you like instead. Raw or cooked will work, but I do recommend unsalted.
    • Dried apricots not your thing? No worries! Use any chopped, dried fruit you like. Dried cranberries (no chopping needed), dried pineapple, or dried peaches would all be lovely in this recipe.
    • You can omit the coconut, if you don't care for it. Feel free to add extra dried fruit, if you like, or simply leave the coconut out.
    glass mixing bowl of homemade ginger granola with apricots, cashews, and coconut

    How to serve and store

    I love this granola over vegan yogurt. It's also lovely with your favorite plant-based milk, like cereal, or straight up as a snack.

    serving suggestion: glass serving dish with layers of yogurt and homemade ginger granola

    Store your granola in an airtight container, like a lidded Pyrex bowl or a mason jar, in a cool, dry place. It will keep for months, but it will start to taste stale after around five to seven days.

    If you plan to keep your granola for longer than a week, The Kitchn says that you can freeze it! It will keep in the freezer for up to three months.

    glass mixing bowl of homemade ginger granola with apricots, cashews, and coconut

    Ginger granola recipe

    This ginger granola recipe only has seven ingredients, and it’s the perfect mix of sweet, spicy and nutty, with sweet apricots and a touch of shredded coconut for good measure.
    Prevent your screen from going dark
    Print Pin Rate
    Course: Breakfast, Snack
    Cuisine: Vegan
    Keyword: apricot granola, coconut granola, ginger granola
    Prep Time: 10 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 10 minutes
    Servings: 6
    Calories: 350kcal
    Author: Becky Striepe

    Ingredients

    • 2 tablespoons sunflower oil - or other neutral-tasting cooking oil
    • 6 tablespoons maple syrup
    • 1" piece fresh ginger - or 1 teaspoon ground ginger (See note.)
    • 1 ½ cups rolled oats
    • 1 cup unsalted cashews
    • ½ cup shredded coconut - unsweetened
    • ½ cup coarsely chopped dried apricots

    Instructions

    • Preheat the oven to 250° F
    • Combine the oil, maple syrup, and ginger in your blender or food processor.
    • In a large bowl, toss together the maple syrup mixture with the oats and cashews. Spread the mixture out onto an ungreased baking sheet.
    • Bake for 60-90 minutes, stirring every 15 minutes, so your granola cooks evenly. When you stir, make sure that the oats around the perimeter of your pan get pushed to the middle, because otherwise they will burn. Your granola is done when it's dry and toasty. How long it will take depends on your oats, how humid your kitchen is, and how evenly/thinly you spread the mixture on the baking sheet.
    • Toss the cooked granola together with the coconut and dried apricots, and cool completely. Store in an airtight container in the pantry until you're ready to eat.

    Video

    Notes

    Fresh ginger really is best in this recipe, but if you can't find it right now, two teaspoons of ground ginger will do in a pinch.
    The cooked granola will keep for about a week in the pantry.

    Nutrition

    Calories: 350kcal
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    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

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    About Me

    Glue and Glitter
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

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