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.
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
- 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 - make sure you use unsalted nuts! Use a knife or whizz in a blender for a few seconds to chop them into smaller pieces.
- Chia seeds - I suggest to use whole chia seeds rather than milled chia.
- 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, 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! This Brazil nut granola has three main steps:
Step 1
Combine the 'dry' ingredients of nuts, seeds and oats in a large bowl.
Step 2
Melt the coconut oil, maple syrup and ginger in a saucepan on a gentle heat, stirring to combine.
Step 3
Pour the wet ingredients over the dry ingredients and stir very well to combine.
Step 4
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!
🍽 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!
🥣 More fun breakfast recipes
Find so many tasty breakfast ideas here, including my popular oat milk rice pudding, blackberry quinoa porridge and my apple pie porridge. Some recent recipes to enjoy:
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've tried the recipe!
📖 Recipe
Ginger Brazil Nut Granola
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.
- ginger, which scores 1. There is a note that 'small amounts are well tolerated'.
Carrie Marshall / John Kellenberger says
I'm really enjoying your granola recipes, Claire. This sounds great and I can't wait to try it!
throughthefibrofog says
So glad you like them Carrie!