Warm & Toasty Ginger Granola
Brown wood counter top with two glass bowls of granola with a spoon and a light blue napkin and a white container of milk.
Warm, Toasty, and Perfect for Late Winter
Granola is one of those recipes that feels almost too easy for how satisfying it is. The scent alone — warm cinnamon and ginger mingling with toasted oats and almonds — fills the house in a way that makes everything feel softer and slower.
This is the time of year when winter starts running out of steam but spring hasn’t quite arrived. That’s when we lean into grain-forward breakfasts and start reaching for the jams and preserves we tucked away last summer. A bowl of yogurt topped with this granola and a spoonful of homemade jam? Absolute perfection.
Ingredients (makes about 8 cups)
½ cup (150 g) honey
¼ cup (50 g) raw sugar
½ cup (113 g) unsalted butter, melted
1 tablespoon (10 g) ground cinnamon
1 tablespoon (8 g) ground ginger
1 tablespoon (10 g) vanilla paste
1 tablespoon (10 g) kosher salt
2 cups (200 g) sliced almonds
2 cups (200 g) candied ginger, finely chopped
3½ cups (300 g) rolled oats
Method
Preheat the oven to 350°F (176°C). Line a sheet pan with a Silpat or parchment paper. A Silpat works especially well here since the honey makes the mixture quite sticky.
In a large mixing bowl, whisk together the honey, raw sugar, melted butter, cinnamon, ginger, vanilla paste, and salt until fully combined.
Add the sliced almonds, chopped candied ginger, and rolled oats. Stir thoroughly so that everything is evenly coated.
Spread the mixture evenly onto the prepared sheet pan in a thin layer.
Bake for 15 minutes. Remove the pan, stir the granola, and return it to the oven for another 15 minutes, or until evenly golden brown and fragrant.
Stir again immediately after removing from the oven to prevent large clumps from forming, then allow the granola to cool completely on the pan. It will crisp up as it cools.
Serving & Storage
Enjoy as a snack by the handful, spoon it over full-fat yogurt with a dollop of jam, or pour cold grass-fed milk over it for a deeply satisfying breakfast.
Store in an airtight container at room temperature for up to 2 weeks.
