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.
Author Becky Striepe
2tablespoonssunflower oilor other neutral-tasting cooking oil
1"piecefresh gingeror 1 teaspoon ground ginger (See note.)
1 ½cupsrolled oats
½cupcoarsely chopped dried apricots
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.
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.