side angle view of a small bowl with a serving of healthy orange ginger granola with cashew milk and diced mango with gold spoon.

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5 from 1 review

An easy granola recipe with flavors of ginger, orange and coconut. Makes a great healthy snack or breakfast, and travels well too!


Units Scale
  • 2 1/2 cups rolled oats
  • 2/3 cup raw almonds
  • 1/2 cup raw sunflower seeds
  • 1/3 cup coconut (flakes or shredded)
  • 3 tablespoons sesame seeds
  • 3 tablespoons hemp hearts, ground flax seeds or chia seeds
  • 1 heaping teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • pinch of salt
  • zest of 12 oranges or 45 cuties, chopped fine or left as is
  • 2/33/4 cups pure maple syrup


Preheat oven to 275 degrees F. Line a rimmed baking sheet with parchment or silicone mat, or lightly grease with coconut oil.

Combine: Mix all of your dry ingredients together in a large mixing bowl. Pour the maple syrup overtop and mix well to coat.

Layer: Spread the granola in a single layer on baking sheet.

Bake: Place sheets in oven and cook for 30 – 40 minutes, stirring every 10 minutes or so to ensure even toasting.

Let cool: Once done, remove from oven, let cool completely, granola will stiffen as it cools.

Makes 4 cups.

Store: Keep leftovers in an airtight container for up to a month.


Let this be a template, add/subtract anything you like. If you’re missing an ingredient you may add extra of something else you do have on hand. I like lots of zest and added the zest of a few cutie oranges.

RECOMMENDED EQUIPMENT: I love my Silpat or these parchment liners for lining this rimmed baking sheet.