Ginger Granola Clusters

5 from 5 votes

Servings: 14 servings

Author: Lisa Lin

This is one of my favorite granola recipes because it has lovely ginger flavor and yields big and crunchy granola clusters. The key to making this granola extra crunchy is baking it at a lower temperature for a longer period. It will stay crunchy for weeks! This recipe yields 7 to 8 cups, and it’s loosely adapted from Amanda Paa’s sourdough discard granola recipe.

Prep Time25

Cook Time1

Equipment

Ingredients

2 1/4 cups (225g) rolled oats
1 1/2 cups (about 200g) nuts and seeds, use any mix you like
1/3 cup (16g) unsweetened coconut flakes
1/4 cup (50g) millet, (see note 1)
3 tablespoons (30g) crystallized ginger, finely chopped (see note 2)
1 tablespoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon Diamond Crystal kosher salt, or use 1/4 teaspoon sea salt
2 large egg whites, (see note 3)
1/4 cup (60ml) maple syrup
1/4 cup (60ml) oil, any neutral oil like sunflower or safflower, or coconut oil works
1/3 cup (50g) coconut sugar or granular jaggery, (see note 4)
1 1/2 teaspoons pure vanilla extract
2 tablespoons (16g) ground flax seeds

Instructions

Preheat the oven to 275ºF (135ºC) and make sure an oven rack is in the center position. Line a half sheet baking pan with parchment paper and set aside.
In a medium bowl, add the oats, nuts and seeds, coconut flakes, millet, crystallized ginger, ground ginger, cinnamon, and salt. Mix everything and set aside.
In a large bowl, whisk together the egg whites, maple syrup, oil, sugar, vanilla, and ground flax, until combined.
Add the oat and nut mix to the wet ingredients and stir to coat the dry ingredients with the syrupy mixture. I like to use a silicone spatula here.
Pour the granola mix onto the lined baking sheet and quickly spread the mixture throughout the pan.
Use the spatula to flatten the mixture into a single, thin layer. The granola should cover the entire surface of the sheet pan without any big gaps in the middle.
Bake the granola for 55 to 60 minutes, rotating the sheet pan after 30 minutes to ensure even baking. Let the granola cool completely. The cooling process is very important to getting the granola extra crunchy. Once cool, break the sheet of granola into clusters. For a snacking granola, break them up into large shards.
Store the ginger granola in an airtight container. It will stay crunchy for at least 2 to 3 weeks!

Video

Notes

Millet: I like adding ancient grains because they add a distinct crunch to the granola. You can also use amaranth or buckwheat groats. If you don’t have any of these grains readily available, feel free to substitute with more oats, nuts, or coconut.
Crystallized Ginger: If you want stronger ginger flavor, use 4 tablespoons (40g) of candied ginger. The Ginger People is my favorite brand because their crystallized ginger has the strongest flavor.
Egg White Alternatives: If you are allergic to eggs, another good alternative is sourdough discard. You'll need 75 grams, about 1/3 cup. In fact, sourdough discard yields granola that holds together slightly stronger than egg whites. If you don’t have sourdough discard, you can use only ground flax. Mix 6 tablespoons of ground flax with the wet ingredients and let the mixture sit for 5 to 10 minutes so the flax gets a chance to hydrate. You’ll get some clusters, but the granola will be quite crumbly, especially around the edges. That’s because ground flax doesn’t create as strong of a bond as egg whites or sourdough discard.
Jaggery & Sugar Alternatives: I like using jaggery the most because it has a lovely caramel-like flavor. Jaggery is boiled down from sugarcane juice and/or palm sap and is commonly used in the Indian subcontinent. You can find granular jaggery in Indian grocery stores, Diaspora Co., or Burlap & Barrel. You can also use Chinese red or black sugar, dark brown sugar, or more maple syrup.

Nutrition

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