If you have read my other blog posts you probably already know, I love the combination of ginger and lime. It is so fresh and vibrant and gives a great flavour to almost anything, sweet or savoury. This recipe uses crystallised ginger to give a slightly sweeter candy note but feel free to use real ginger for a spicier and earthier flavour. Simply swap the crystallised ginger for 1tbs of finely chopped or minced fresh ginger and add this into the syrup heating step.
I also prefer a less sweet muesli so I only used 2tbsp of rice malt syrup, but adjust as you need. I prefer to add sweetness through toppings such as fruit. Either way it will be delicious!
- 3tbsp crystallised ginger (finely chopped)
- Zest and juice of 2 limes
- 2-5tbsp of rice malt syrup or equivalent sweetener of choice
- 1/4tsp salt
- ½ cup filtered water
- 1/3 cup coconut oil
- 1/tsp maca
- 1 cup mixed nuts – I used brazil and cashew nuts this time
- 3.5 cups rolled oats
- 2 cups coconut flakes
Pre-heat Oven to 180deg C.
Heat the ginger, rice malt syrup, salt, lime juice and zest with the water in a pot. Stirring constantly, bring to the boil. Reduce to a simmer for about 10min, stirring regularly to enable the mixture to become syrupy and the flavours to infuse into the syrup. Reduce heat and add the coconut oil; stir in until melted.
Take pot off the heat and either add all ingredients (expect coconut flakes) to the pot if your pot is large enough. Otherwise pre-mix the maca, nuts and oats in a large bowl and add syrup to this. Mix well until everything is coated.
Lay granola onto a baking paper lined tray and place in the oven for about 30min until lightly browned and crispy. Be sure to check and toss the granola every 5-10 min to prevent it from burning. Once granola is browned add the coconut flakes and place back in the oven for 5 min or until lightly toasted. Be careful as the coconut burns easily.
Remove from oven, let cool and then store in a sealed jar or container for up to 1 month.