Perfect for snacking, breakfast, or a light dinner option, this ginger and orange spiced granola recipe from Dagmar’s Kitchen is a super quick and easy dish that is packed with mouthwatering ingredients and is a delicious, versatile option for every day. Slow roasting is a great way to get your granola extra crunchy every time and with zesty orange and warming ginger that adds that delicious hint of spice, this tasty recipe will become your favourite to prepare for family and friends.
4 cups instant rolled oats
1 cup thick cut rolled oats
1/2 cup buckwheat flour
6 tbsp unflavoured coconut oil (or olive oil), melted
6 tbsp maple syrup
4 tbsp melon or sunflower seeds
4 tbsp pumpkin sees
2 tsp powdered ginger
1 tsp powdered vanilla
3/4 tsp sea salt
50g raw pistachios (or any other of your choice), shelled
Juice from 1 organic orange
Zest from 2 organic oranges
Preheat oven to 95C (2ooF) and line a baking tray with parchment paper.
Mix your oats, buckwheat flour and seeds in a a large bowl. In another bowl whisk together melted coconut oil, maple syrup, orange juice, sea salt, ginger and vanilla. Combine all of your ingredients and mix with your hands or a wooden spoon. Squeeze the mixture between your fingers to get it more clustered. Spread the granola mixture evenly across the baking tray, place into the oven and roast for approximately two hours. Add your orange zest and pistachios and stir to distribute evenly and roast for two more hours.
Once two hours have passed, switch off the heat and leave the baking tray in the oven to dry completely while the oven cools down. Once completely cooled, store in an airtight jar for up to a month.
When consuming top with your favourite ingredients for a colourful, mouthwatering dish and enjoy!