It’s great to have a go-to granola recipe to call on. There’s just something about granola: the smell, the crunch, the taste, the comfort… my only problem is that I have no self-control when it’s fresh out of the oven. Especially this ginger-spiced one, which is easy to make, utterly delicious and super healthy. I love to sprinkle it on almost anything. My husband often finds me in the pantry, munching on some straight from the jar! Serve with coconut yoghurt for a simple and satisfying breakfast.
Hippie Lane The Cookbook
Images and recipes from
Hippie Lane The Cookbook
by Taline Gabrielian
(Murdoch Books RRP $39.99)
5 medjool dates, pitted
125 ml (4 fl oz/½ cup) maple syrup
2 tablespoons coconut oil
60 ml (2 fl oz/¼ cup) orange juice
180 g (6 oz/2 cups) gluten-free rolled (porridge) oats
1 teaspoon ground ginger
1 tablespoon ground cinnamon
1 teaspoon vanilla powder
1/8 teaspoon Himalayan salt
35 g (1¼ oz/½ cup) shredded coconut
40 g (1½ oz/¼ cup) pepitas (pumpkin seeds)
25 g (1 oz/¼ cup) pecans
6 dried pears, left whole or roughly chopped
• Preheat the oven to 170ºC (325ºF).
• Place the dates, maple syrup, coconut oil and orange juice in a food processor and blend until smooth.
• In a large bowl, combine the oats, ginger, cinnamon, vanilla and salt. Add the date mixture and mix together well, until the oats are well coated and glossy.
• Transfer the mixture to a baking tray, spreading it out evenly. Bake for 15–20 minutes, keeping an eye on it so it doesn’t burn.
• Add the coconut, pepitas, pecans and pears, tossing the mixture to ensure it toasts evenly. Bake for a further 15–20 minutes, or until the granola has browned, tossing once or twice if needed.
• Remove from the oven and leave to cool for at least 20–30 minutes.
• Store in an airtight container in the pantry. The granola will keep for up to two weeks.