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    Home » Recipes » Breakfast

    Published: Mar 28, 2021 · Modified: Sep 27, 2022 by Claire · This post may contain affiliate links. As an Amazon associate I earn from qualifying purchases · 2 Comments

    Ginger Brazil Nut Granola

    Jump to Recipe Print Recipe

    This ginger brazil nut granola is so flavourful, easy to make, and perfect for sprinkling over a smoothie bowl. A vegan, gluten-free (using suitable oats) and low histamine breakfast idea.

    ginger brazil nut granola in a brown bowl with a spoon it it next to a blue cloth and brazil nuts in a glass jar.

    Granola is such a treat, and always feels a little more like dessert than breakfast to me. My maple coconut granola and chia seed granola, as well as my low histamine muesli, always feel perfect for summer breakfasts.

    This brazil nut granola is packed with nuts and seeds, with a touch (OK, maybe a fair amount . . . ) of maple syrup for that delectable sweetness. I know it will go down well with kids and adults alike!

    Jump to:
    • ⭐ Why you'll love this recipe
    • 🌰 Ingredients
    • 📖 Variations to the recipe
    • 🔪 Step by step instructions
    • 🍽 How to serve this brazil nut granola
    • 💭 Recipe tips
    • 🥣 More healthy breakfast recipes
    • 📖 Recipe
    • 💬 Comments

    ⭐ Why you'll love this recipe

    • Perfect sweetness. Maple syrup makes everything taste great, and this brazil nut granola is no exception. Even so, I think it is a little less sugary than those you will find in the store and is refined sugar free.
    • A hint of spice. The ginger really adds a nice kick of heat, and feels a bit 'grown up' in its flavours.
    • Easy to make. A super simple recipe that doesn't require too much hands-on time.

    🌰 Ingredients

    This a 'few ingredient' recipe, using pantry staples. The main ingredients you will need are:

    • Oats - use gluten-free if required. The Bob's Red Mill organic gluten-free oats are good.
    • Brazil nuts - packed with healthy nutrients. The Terrasoul brazil nuts are organic (and, importantly, unsalted). Use a knife or whizz in a blender for a few seconds to chop them into smaller pieces.
    • Chia seeds - a good source of omega 3 and protein (Healthline).
    • Ginger powder - this gives a lot of flavour and sets this granola apart from others. The Simply Organic ginger powder is good.
    • Maple syrup - for that all important sweetness.
    • Pumpkin seeds - for a lovely crunch, and so healthy too. Be sure to use unsalted ones!

    📖 Variations to the recipe

    You can easily increase the amount of ginger if you like a bit of extra spice.

    🔪 Step by step instructions

    Granola is such a simple breakfast to make, and home-made is always better than the often very sugar-heavy ones at the store! It has three main steps:

    Step 1

    Combine the 'dry' ingredients in a bowl.

    brazil nuts, chia seeds, pumpkin seeds and coconut in a glass bowl.

    Step 2

    Melt the coconut oil, maple syrup and ginger in a saucepan on a gentle heat, stirring to combine. Then pour over the dry ingredients and stir very well to combine.

    maple syrup and coconut oil melting in a pan on a stove top being stirred with a spoon.
    granola mixture in a clear bowl.

    Step 3

    Spread the mixture evenly on a baking tray and bake for 15-20 minutes, stirring once halfway through. Watch out for any signs of burning of burning after 15 minutes - it can turn quickly!

    ginger brazil nut granola on a baking tray lined with parchment paper.

    🍽 How to serve this brazil nut granola

    As this has a lot of brazil nuts in, you probably want to use this more as a sprinkle for a smoothie bowl rather than having a big bowl by itself. It is usually recommended to eat no more than between one and three brazil nuts a day due to the selenium content (Healthline).

    The granola would be perfect on the blueberry smoothie bowl or to sprinkle on my peach and ginger chia pudding.

    💭 Recipe tips

    • Mix the wet and dry ingredients very thoroughly so they all combined.
    • Spread the mixture in an even layer on your baking tray so it cooks as evenly as possible.
    • Always watch for any signs of burning towards the end of the cooking time as it can turn fast!
    ginger brazil nut granola on a baking tray lined with parchment paper.

    🥣 More healthy breakfast recipes

    Find tasty breakfast ideas, including my popular oat milk rice pudding, blackberry quinoa porridge and my apple pie porridge. Some recent recipes to enjoy:

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    I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating ⭐⭐⭐ if you tried the recipe!

    📖 Recipe

    ginger brazil nut granola in a brown bowl with a spoon in it next to a blue cloth and jars of coconut and Brazil nuts.

    Ginger Brazil Nut Granola

    Claire
    An easy to make breakfast recipe that is full of goodness with lots of nuts and seeds. Adjust the ginger to taste preference, for the level of heat you like! Makes approximately 4 cups.
    5 from 2 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Total Time 35 minutes mins
    Course Breakfast
    Cuisine American, British
    Servings 8 servings
    Calories 272 kcal

    Ingredients
      

    • 2 cups oats gf if required
    • ½ cup brazil nuts broken into smaller pieces
    • ½ cup pumpkin seeds
    • ¼ cup desiccated coconut
    • 2 tablespoon chia seeds
    • 1-2 teaspoon ginger powder adjust quantity to taste
    • ¼ cup coconut oil
    • ¼ cup maple syrup
    • pinch salt

    Instructions
     

    • Preheat the oven to 180C / 360F and line a baking tray with parchment paper.
    • Combine the dry ingredients - oats, nuts, seeds and coconut - in a bowl.
    • In a saucepan, gently heat the coconut oil, maple syrup and ginger until it has melted. Stir well to combine. Then pour into the bowl with the dry ingredients, and stir well so the oats, nuts and seeds are coated in the coconut oil / maple syrup mixture.
    • Spread the mixture on the baking tray in an even layer. Bake for 20-25 minutes, removing and stirring halfway through. Keep an eye on it after 15 minutes as it can turn quickly and burn.
    • Remove from the oven and allow to cool, then enjoy!

    Notes

    • Adjust the amount of ginger to taste. Using a teaspoon will give a slight hum of heat, but increase for extra spice!
    • Spread the granola in an even layer on the baking tray so that it cooks evenly and to help prevent burning.
    • Stir at least once halfway through the cooking time.
    • Always keep an eye on granola while cooking as the edges can burn easily.
    • Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
     
    Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine
    All ingredients score 0 on the SIGHI list, with the exception of:
    • ginger, which scores 1. There is a note that 'small amounts are well tolerated'.

    Nutrition

    Calories: 272kcalCarbohydrates: 24gProtein: 6gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.01gSodium: 4mgPotassium: 202mgFiber: 4gSugar: 6gVitamin A: 2IUVitamin C: 0.2mgCalcium: 55mgIron: 2mg
    Tried this recipe?Mention @lowhistaminekitchen or tag #lowhistaminekitchen!
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    Reader Interactions

    Comments

    1. Carrie Marshall / John Kellenberger says

      April 06, 2021 at 2:32 am

      I'm really enjoying your granola recipes, Claire. This sounds great and I can't wait to try it!

      Reply
      • throughthefibrofog says

        April 06, 2021 at 7:45 pm

        So glad you like them Carrie!

        Reply

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    Hi, I’m Claire. After a diagnosis of MCAS I began to follow a low histamine diet, which has helped me manage my symptoms. Here I hope to show that a restrictive diet can still be full of flavourful meals, and help you enjoy being creative in the kitchen.

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