Ginger Brazil Nut Granola

5 from 2 votes

An easy to make breakfast recipe, this ginger Brazil nut granola is full of flavor and perfect for topping a smoothie bowl! Makes approximately 4 cups.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast

Cuisine: American, British

Diet: Vegan, Vegetarian

Servings: servings

Calories: 272kcal

Author: Claire

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