Ginger Maple Walnut Granola
This granola is full of pantry-staple items that come together easily for a delicious breakfast or snack!
Homemade granola is a favorite in my house.
Granola is cheap, easy, and so incredibly customizable, it’s no wonder this is the third recipe I’m sharing. Whether you like crunchy flakes or piece-y clusters, all you need are some basic pantry staples and a bit of time to achieve this perfectly golden, nutty snack. Top yogurt with it or eat it straight-up by the handful—I won’t judge.
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Start with rolled oats.
Old-fashioned rolled oats are the best for making granola. They are slightly thicker than instant oats, which lends a great texture to the finished product.
Let’s go nuts.
Maple-walnut is a classic combination, and for good reason. The earthy sweetness of maple syrup is such a great complement to rich walnuts, but use the nuts you have! Pumpkin seeds (pepitas), hazelnuts, or pecans would all work well here.
Spice it up.
The true story behind this granola is simple: I ran out of dried fruit. I almost always have some assortment of dried mango, apricots, raisins, or blueberries on hand, but during the days of social distancing and limited grocery runs, I managed to run out of all that. Luckily, The Ginger People recently sent me an amazing gift box of goodies, and so I chose to use cut pieces of sweet, spicy crystalized ginger to bring that little bit of chew and sweetness normally added by fruit.
As it bakes in the oven, the crystalized ginger becomes further caramelized. Once I tasted it, I knew this recipe was a winner. You’ll probably be seeing more ginger content from me soon…
And, a special thanks to Coombs Family Farms for sending me a gift box of their delicious organic maple syrup. I grew up on this New England staple, and was very grateful to receive it!
Ginger Maple Walnut Granola Recipe
Ingredients
3 cups (281 g) old fashioned rolled oats
1 cup (95g) raw walnuts, chopped
1/2 cup (72 g) crystalized ginger, chopped into 1/4 inch pieces
2 teaspoons (2 g) ground ginger
3/4 teaspoon (3 g) salt
1/2 cup (92 g) neutral oil or melted shortening
1/3 cup (85 g ) maple syrup
For more “clustery” texture:
2 tablespoons (25 g) brown sugar, optional
1 egg white, optional
Method
Preheat oven to 300°F. Line a large baking sheet with parchment paper. Set aside.
In a large bowl, stir oats, walnuts, crystalized ginger, ground ginger, and salt until well combined. Set aside.
In a small bowl or liquid measuring cup, combine oil, maple syrup, and brown sugar, if using. (note: using brown sugar will aid in the “clumping” of granola, leading to more clusters)
Pour oil mixture over the granola and stir to thoroughly coat the granola.
Optional: if using the egg white, whip in a small bowl until frothy and white, about 1 minute. Pour foamy egg white over the granola and coat. (note: using egg white will also aid in the clustering and crunch of granola)
Spread the oat mixture evenly over the baking sheet, lightly pressing down to compact pieces slightly. Bake until golden brown all over, 45-55 minutes.
Remove granola from oven, and allow to cool completely on sheet before gently breaking apart. Store in an airtight jar for up to a week.
