Cranberry Ginger Granola

This granola’s x-factor is the addition of crystallized ginger and cranberries to the finished product.

By / Photography By Miya Kusumoto | March 31, 2017


Preheat oven to 250°. In a large bowl combine the oats, nuts, seeds, coconut, coconut sugar, chia and cinnamon. In a separate bowl, mix the maple syrup, vegetable oil and salt until the mixture is well-blended. Pour the syrup mixture over the dry ingredients and toss the dry ingredients until they are coated. Divide mixture onto two large sheet pans and cook for 1 hour and 15 minutes, stirring every 15 minutes, until the granola is fragrant and an even light brown. Remove from the oven and let cool. Once cool, add the ginger and the cranberries and mix to combine.


Looking for groceries for this recipe? Miya shops locally at Native Sun Jax!





  • 3 cups rolled oats
  • 1 cup slivered almonds
  • 1 cup pecans
  • 1 cup walnuts
  • 1 cup sunflower seeds
  • 1 cup shredded, unsweetened coconut
  • 1/3 cup coconut sugar
  • 2 tablespoons chia seeds
  • 1 tablespoon cinnamon
  • ¼ cup plus 2 tablespoons maple syrup
  • 1/4 cup vegetable oil
  • 3/4 teaspoon kosher salt
  • 1/2 cup crystallized ginger, diced
  • 1/2 cup dried cranberries
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