Cinnamon Ginger Granola - a delicious, healthy low sugar granola rich in clean protein and healthy fats for good, long lasting energy. And of course...simple to make! #vegan #plantbased #healthy #granola #lowsugar #recipe

Cinnamon Ginger Granola


Packaged granola is one of those sneaky "healthy" foods that are often packed with sugar. 

A simple way to still get that delicious granola crunch? Make it at home with this quick, low sugar recipe. 

It is full of: 

  • thyroid supporting selenium from the brazil nuts
  • healthy fats for good energy from the walnuts & chia 
  • clean protein & fibre from the oats
  • immune boosting zinc & iron from the pumpkin seeds
  • anti-inflammatory antioxidants from the cinnamon & ginger
  • lightly & naturally sweetened with pure maple syrup

Make a double batch - it keeps in the fridge for up to two weeks and even longer in the freezer and is great with a little coconut yogurt or plant base milk (unsweetened of course). 



Makes about 10 1/3 cup servings

  • 1/2 cup brazil nuts
  • 3/4 cup walnut halves & pieces
  • 1 1/4 cup gluten free rolled oats
  • 2 Tbsp chia seeds
  • 1/2 cup pumpkin seeds
  • 2 tsp ground cinnamon
  • sprinkle of fresh ground sea salt
  • 2 Tbsp olive oil
  • 1/4 cup pure maple syrup 
  • 2 tsp ground ginger
  • 2 tsp pure vanilla extract

Tips & Nutrition

You can sub in different nuts and seeds for what you have on hand or prefer and keep the measurements the same. 

This is delicious on top of plant based yogurt (coconut is my fav), with almond milk, sprinkled on top of a smoothie or simple on its own. 

It will keep in a glass airtight container in the fridge for up to 2 weeks or in the freezer for up to 2 months.


Preheat the oven to 300 and line a rimmed baking sheet with parchment paper. 

Put the brazil nuts in a high speed blender or food processor and chop them for a few seconds so they are broken into small pieces. Be careful not to over blend as we don't want them to be a powder or a butter.

If you only have whole walnuts you can put them in with the brazil nuts to break them up. 

Put the chopped brazil nuts, walnuts, oats, seeds, cinnamon and sea salt in a large mixing bowl and stir to combine. 

In a small sauce pan add the olive oil, maple syrup, ground ginger and vanilla extract. Heat on low and stir well until it is well combined. 

Pour the warm liquid mixture over the dry mixture and stir well until all the dry ingredients are coated. 

Spread the mixture evenly over the lined baking sheet and bake for 20 minutes. Rotate the pan and bake for an additional 25 minutes or until the granola is golden brown. Let cool for 15 minutes. 

Store in an airtight glass container in the fridge for up to 2 weeks or freeze for up to 2 months. 


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