Lemon Ginger Granola Recipe

Name: Lemon Ginger Granola
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: Serves 1 or more
Ingredients: 3 cups rolled oats; 1/4 cup toasted wheat germ; 1/4 cup walnuts, chopped; 1/4 cup dark brown sugar, packed; 1/4 cup honey; 1/4 cup vegetable oil; Lemon, Rind Of; 1 tablespoon fresh lemon juice; 1/2 teaspoon lemon extract; 1/2 teaspoon salt; 1/2 teaspoon powdered ginger; 1 tablespoon grated fresh ginger; 1/4 cup candied ginger, chopped; 1/2 cup sliced almonds; 1/4 cup pumpkin seeds; 1/4 cup shredded coconut

Wake up your taste buds with this zesty Lemon Ginger Granola! Half the fat, double the flavor – this invigorating recipe delivers a perfectly balanced sweet and tangy crunch. Perfect for breakfast, yogurt topping, or a healthy snack.

Prep Time 20 mins

Cook Time 120 mins

Calories 216.8 kcal

Protein 13g

Rating 3.0 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lemon Ginger Granola

3 cups rolled oats
1/4 cup toasted wheat germ
1/4 cup walnuts, chopped
1/4 cup dark brown sugar, packed
1/4 cup honey
1/4 cup vegetable oil
Lemon, Rind Of
1 tablespoon fresh lemon juice
1/2 teaspoon lemon extract
1/2 teaspoon salt
1/2 teaspoon powdered ginger
1 tablespoon grated fresh ginger
1/4 cup candied ginger, chopped
1/2 cup sliced almonds
1/4 cup pumpkin seeds
1/4 cup shredded coconut

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How to Make Lemon Ginger Granola

Preheat oven to 300°F (150°C). Line a large baking sheet with parchment paper.
In a large bowl, combine rolled oats, sliced almonds, pumpkin seeds, and shredded coconut.
In a separate bowl, whisk together melted coconut oil, honey, lemon zest, grated ginger, and a pinch of salt.
Pour the wet ingredients over the dry ingredients and stir until evenly coated.
Spread the granola mixture evenly onto the prepared baking sheet.
Bake for 45-60 minutes, stirring every 20 minutes, until golden brown and crispy. Keep a close eye on it to prevent burning.
Remove from oven and let cool completely on the baking sheet. Once cooled, break into clusters.
Store in an airtight container at room temperature for up to 2 weeks.