Ginger-Almond Granola
Prep time
Cook time
Total time
This deliciously crisp granola adds a much-needed dose of sunshine to your morning, thanks to a blend of dried fruits and a spicy gingery kick. It's perfect for topping off a bowl of yogurt, either on its own or with an extra handful of fresh fruits.
Serves: 12
  • 4 cups old fashioned oats (not quick or instant)
  • 1 cup blanched sliced almonds
  • ½ cup large flake coconut
  • ¼ cup raw quinoa
  • ¼ cup raw pumpkin seeds
  • 1 tsp ground cinnamon
  • 2 tsp ground ginger
  • ½ tsp salt
  • ½ cup maple syrup
  • 2 tbsp canola oil
  • 1 tsp vanilla extract
  • 1 cup dried fruit (such as apricots, pineapples, berries or raisins)
  • 2 tbsp finely chopped candied ginger
  1. Preheat oven to 350F.
  2. In a large mixing bowl, stir together the oats, almonds, coconut, quinoa, pumpkin seeds, cinnamon, ginger, and salt. Add the maple syrup, canola oil and vanilla extract, and stir until the oats are completely coated.
  3. Spread out in an even layer on a large baking sheet. Bake in preheated oven for 30-35 minutes, or until the oats are golden brown and toasted, stirring a couple of times partway through to make sure the granola browns evenly.
  4. Let cool completely on the baking sheet, stirring occasionally to help along the cooling process. Stir in the dried fruits and candied ginger, then transfer to an airtight container for storage.
Recipe by Crumb: A Food Blog at