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Ginger Granola Clusters Recipe

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4.1 from 8 reviews

These Ginger Granola Clusters are a crunchy, flavorful snack packed with rolled oats, nuts, seeds, and a zing of crystallized and ground ginger. Sweetened naturally with maple syrup and coconut sugar, they’re perfect for breakfast or an anytime energy boost. Baking at a low temperature creates crispy clusters that can be easily broken into shards or chunks for snacking.

  • Total Time: 1 hour 15 minutes
  • Yield: 14 servings

Ingredients

Dry Ingredients

  • 2 1/4 cups (225g) rolled oats
  • 1 1/2 cups (about 200g) nuts and seeds (any mix you like)
  • 1/3 cup (16g) unsweetened coconut flakes
  • 1/4 cup (50g) millet
  • 3 tablespoons (30g) crystallized ginger, finely chopped
  • 1 tablespoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon Diamond Crystal kosher salt (or 1/4 teaspoon sea salt)
  • 1/3 cup (50g) coconut sugar or granular jaggery
  • 2 tablespoons (16g) ground flax seeds

Wet Ingredients

  • 2 large egg whites
  • 1/4 cup (60ml) maple syrup
  • 1/4 cup (60ml) oil (neutral such as sunflower, safflower, or coconut oil)
  • 1 1/2 teaspoons pure vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 275ºF (135ºC) with a rack in the center position. Line a half sheet baking pan with parchment paper to prevent sticking.
  2. Combine Dry Ingredients: In a medium bowl, mix the rolled oats, nuts and seeds, coconut flakes, millet, crystallized ginger, ground ginger, cinnamon, and salt until evenly combined.
  3. Mix Wet Ingredients: In a large bowl, whisk the egg whites, maple syrup, oil, coconut sugar (or jaggery), vanilla extract, and ground flax seeds until fully combined and slightly syrupy.
  4. Combine Wet and Dry: Add the dry oat and nut mixture to the wet ingredients and stir thoroughly with a silicone spatula to ensure all dry ingredients are coated in the syrupy mixture.
  5. Spread Granola Mixture: Pour the granola mix onto the prepared baking sheet. Quickly spread the mixture evenly across the pan using the spatula.
  6. Flatten Mixture: Press and flatten the granola into a single, thin layer, covering the whole surface of the pan without large gaps for even baking and cluster formation.
  7. Bake and Rotate: Bake for 55 to 60 minutes, rotating the pan halfway through at about 30 minutes to ensure even browning and crisping.
  8. Cool Completely: Remove from oven and let the granola cool fully on the pan before breaking it into clusters or shards. Cooling ensures it becomes crunchy.
  9. Store: Transfer the cooled granola to an airtight container. It stays fresh and crunchy for 2 to 3 weeks, perfect for snacking or topping yogurt and salads.

Notes

  • Use millet as a unique grain component that adds texture and nutrition; if unavailable, substitute with other small grains or seeds.
  • Finely chopping crystallized ginger disperses flavor evenly throughout the granola.
  • Egg whites help bind the ingredients and add protein; they also contribute to the crunchy texture after baking.
  • Coconut sugar or jaggery adds a caramel-like sweetness and can be swapped with brown sugar if needed.
  • Cooling completely before breaking ensures the granola hardens perfectly into clusters rather than crumbling.
  • To make this recipe vegan, substitute egg whites with a flax egg or aquafaba but expect texture differences.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://dishiary.com/ginger-granola-clusters-recipe/