Holiday Granola With Homemade Candied Ginger

READY IN: 1hr 25mins
YIELD: 3 1/2 cups




  • To make candied ginger, start by peeling ginger and slice into pieces 1/8” thick using a mandolin.
  • Place in a large pot and cover with water. Add pinch of salt.
  • Bring to boil and simmer for 30 minutes.
  • Remove 1/2 cup of the ginger water and strain the ginger of the rest of the water.
  • Place the strained ginger in a pot with sugar and the reserved ginger water.
  • Bring to a boil. Reduce heat to medium and simmer uncovered until the sugar syrup looks dry, has almost evaporated, and begins to crystallize (about 45 minutes). Transfer to a cooling rack and spread out and separate individual pieces.
  • Allow to cool completely. Stores up to 2 weeks in airtight container.
  • To make holiday granola, start by preheating oven to 300ºF.
  • Mix dry ingredients together. Add coconut oil and maple syrup and mix until well combined.
  • Spread onto a baking sheet lined with parchment paper.
  • Bake 20 minutes, rotate the pan, and then bake another 20 minutes until golden brown.
  • Allow to cool for 30 minutes before breaking into pieces.
  • Store in an airtight container at room temperature.