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.