Lemon Ginger & Coconut Granola
This chunky lemon ginger and coconut granola is packed with simple, delicious ingredients like rolled oats, walnuts, lemon zest, crystallized ginger, and coconut flakes. It’s super easy to make and perfect to keep on hand for a yummy breakfast. This recipe is vegan and can easily be made gluten-free.
Homemade granola is always such a treat! It’s super customizable, tastes absolutely amazing, and smells so good fresh from the oven. It also happens to be SO easy to make.
I love making a batch of granola on weekends, storing it in some glass jars, and adding it to breakfasts during the week. Who am I kidding – I also love snacking on it STRAIGHT from the jar. These big granola chunks/clusters are so perfect for that.
This lemon ginger and coconut granola is made with only 10 simple ingredients. It’s got a light touch of lemon and the crystallized ginger has such a nice, soft texture to bite into – plus it gives a bit of a kick!
This granola recipe is also vegan and can easily be made gluten-free by using certified gluten-free rolled oats. I hope you enjoy it!
Looking for more ways to use oats? Be sure to check out my roundup of easy, healthy recipes using oats for more inspiration!
Ingredients Needed
All you need for this easy granola recipe are 10 simple ingredients:
- rolled oats
- crystallized ginger (if you can find these pre-cut ginger chips, that would cut down on prep time!)
- coconut chips
- lemon (zest)
- walnuts
- almond butter, unsweetened
- maple syrup
- vanilla extract
- coconut oil
- salt
Recipe Modifications & Ingredient Swaps
- Instead of walnuts, you can try making this with another nut like pecans, almonds, or cashews. You could also try using pumpkin seeds!
- I find that almond butter has a nice neutral taste in this recipe, but if needed you can try making it with another nut butter (like peanut, cashew, or walnut) or a sunflower seed butter for a nut-free version.
- Instead of maple syrup, you can also try using honey or another sweetener with a similar consistency. Consistency is important, as it helps bind the granola together (needed for those clusters!)
- The lemon flavour of this granola is not over-powering. If you like things REALLY lemony – you may want to try zesting a third lemon, or squeezing some of the lemon juice into the wet ingredients.
- If you don’t have or can’t find the coconut chips, they aren’t totally essential. They add a touch of coconut flavour, but feel free to skip them if needed!
Is Granola Gluten-Free?
Not all granola is gluten-free, but this recipe can easily be made gluten-free!
None of the ingredients in this recipe naturally contain gluten, but sometimes they will be processed in factories that do make gluten-containing products.
If you need to follow a strict gluten-free diet, simply make sure that the oats and other ingredients you purchase are certified gluten-free. This will be indicated on the product packaging!
Tips For Making This Recipe
- I find it easiest to pour the mixed DRY ingredients into the mixed wet ingredients, rather than the other way around. Otherwise, you will be scraping away at the wet ingredients stuck to the mixing bowl and will likely lose out on a bunch! Make sure you choose a large enough mixing bowl for your wet ingredients to ensure you can accommodate the dry ones 🙂
- When spreading the un-cooked granola onto the baking sheet, make sure you press everything down firmly in a way that the ingredients are stuck together. You want it to be in one big mass of oats, not in loose pieces. It’s easiest to use a smaller baking sheet for this.
- Keep an eye on your granola when it’s in the oven (particularly in the last 5 or so minutes). All ovens are a little different, and you want to make sure the granola doesn’t burn.
- When you remove the granola from the oven, be sure to let it sit and cool for at least 20 minutes before breaking it up with your hands. This will allow the oats to solidify, and is necessary if you want to have chunky granola!
- Be sure to stir in the coconut flakes only at the END of this recipe, when the granola is out of the oven. If you add it beforehand, it will easily burn.
How To Store Homemade Granola
This granola should be stored in airtight containers or jars. You can keep it at room temperature for up to 2 weeks. I doubt it’ll last that long though!!
What To Eat With Lemon Granola
There are so many ways you can enjoy this lemon ginger granola! Some ideas:
- serve it over a bowl of greek yogurt or vegan alternative
- use it to top a simple chia pudding
- sprinkle it on top of a smoothie or make a smoothie bowl
- eat it on its own, as a snack (the large chunks are great for this!)
Nutrition Benefits Of Oats
Rolled oats are a source of:
- dietary fibre, particularly soluble fibre
- plant-based protein
- B-vitamins, like thiamin, folate, and pantothenic acid
- essential minerals, like manganese, phosphorus, magnesium, copper, iron, and zinc
More Breakfast Recipes To Enjoy
- Honey Tahini Granola With Chocolate Chips
- Lemon Blueberry Avocado Smoothie
- Mango Overnight Oats With Chia Seeds
- Ginger Pear Green Smoothie (Vegan)
- Lemon Blueberry Overnight Oats
- 4-Ingredient Banana Oat Pancakes
Did you give this Lemon Ginger Coconut Granola Recipe a try? Let me know by leaving a comment and recipe rating below!
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Get the Recipe: Lemon Ginger & Coconut Granola
Ingredients
Dry Ingredients:
- 2 cups rolled oats
- 1 cup walnuts, raw (unsalted)
- 2 med-large lemons, ZEST ONLY
- 1/4 cup crystallized ginger, chopped in small pieces
- Pinch of salt
Wet Ingredients:
- 1/2 cup almond butter, creamy + unsweetened
- 1/4 cup maple syrup
- 3 Tbsp coconut oil, melted (melt in microwave!)
- 1 tsp vanilla extract
Add After Baking:
- 1/4 cup coconut chips, unsweetened
Instructions
- Preheat oven to 350F. Line a smaller baking sheet with parchment paper.
- Add dry ingredients to a mixing bowl and stir to combine.
- In a separate mixing bowl, add wet ingredients and stir to combine well.
- Pour dry ingredients into the mixing bowl of wet ingredients. Mix together until well-combined.
- Pour ingredients onto the lined baking sheet. Spread in an even layer and press down firmly. If you want those big granola chunks, you'll want the ingredients to stick together well!
- Bake in the oven for 20 mins, rotating baking sheet halfway through for even cooking. Remove from oven and let cool for 20 minutes (don't touch!)
- Once cool, break the granola into chunks with your hands. Stir in coconut chips and enjoy!
Notes
- I find it easiest to pour the mixed DRY ingredients into the mixed wet ingredients, rather than the other way around. Otherwise, you will be scraping away at the wet ingredients stuck to the mixing bowl and will likely lose out on a bunch! Make sure you choose a large enough mixing bowl for your wet ingredients to ensure you can accommodate the dry ones 🙂
- When spreading the un-cooked granola onto the baking sheet, make sure you press everything down firmly in a way that the ingredients are stuck together. You want it to be in one big mass of oats, not in loose pieces. It’s easiest to use a smaller baking sheet for this.
- Keep an eye on your granola when it’s in the oven (particularly in the last 5 or so minutes). All ovens are a little different, and you want to make sure the granola doesn’t burn.
- When you remove the granola from the oven, be sure to let it sit and cool for at least 20 minutes before breaking it up with your hands. This will allow the oats to solidify, and is necessary if you want to have chunky granola!
- Be sure to stir in the coconut flakes only at the END of this recipe, when the granola is out of the oven. If you add it beforehand, it will easily burn.
- Instead of walnuts, you can try making this with another nut like pecans, almonds, or cashews. You could also try using pumpkin seeds!
- I find that almond butter has a nice neutral taste in this recipe, but if needed you can try making it with another nut butter (like peanut, cashew, or walnut) or a sunflower seed butter for a nut-free version.
- Instead of maple syrup, you can also try using honey or another sweetener with a similar consistency. Consistency is important, as it helps bind the granola together (needed for those clusters!)
- The lemon flavour of this granola is not over-powering. If you like things REALLY lemony – you may want to try zesting a third lemon, or squeezing some of the lemon juice into the wet ingredients.
- If you don’t have or can’t find the coconut chips, they aren’t totally essential. They add a touch of coconut flavour, but feel free to skip them if needed!
Did you make this recipe?
Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!
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2 Comments on “Lemon Ginger & Coconut Granola”
This was such a great recipe. It has just right amount of lemon flavor, and it’s so perfect for summer.
Hi C! Thank you so much for sharing that! It’s so appreciated and I’m so happy to hear you enjoyed this recipe. Glad the lemon was the perfect amount 🙂