Cherry ginger granola

Breakfast is always my most challenging meal.  My rational mind tells me that eating a healthy and filling breakfast will support me and my body throughout the day.  I then get wrapped up in whatever I have going on and suddenly its 2pm and I haven’t eaten all day! This constant cycle of waking up not hungry, then working, and then bingeing because I am starving can be exhausting. One of my goals for 2021 is to eat more balanced and better-timed meals so I don’t continue to subject myself to this cycle.

I find that consistently eating breakfast at a set time daily helps me avoid that midday hunger fueled dash to the kitchen. I also now wake up hungry, which never happened when I wasn’t eating breakfast consistently! I’ve really been enjoying granola because it doesn’t feel like too much food and is very versatile. It helps curb my sugar cravings while providing me the necessary protein and carbs to fuel to rest of my day. I typically make a batch of this at the start of the week and am perfectly content enjoying it with cashew milk yogurt and berries every morning.

This is my standard, working granola recipe. I change out the nuts, seeds, and dried fruits occasionally depending on what I have available. Typically, I like to keep the ratio of 3 cups of oats to 3 cups of add-ins (such as nuts, seeds, and dried fruits) to 1 total cup of liquid, split evenly between sweetener and oil. For this specific recipe, I add ground ginger to up the flavor and spice but that can be omitted. You can also switch the maple syrup for another liquid sweetener like agave or honey and switch the sunflower oil for another neutral oil.

cashews and sunflower seeds
sheet pan

Cherry Ginger Breakfast Granola


  • 3 C rolled oats
  • ½ C uncrystallized candied ginger, roughly chopped
  • ½ C dried cherries
  • 1 C cashews, roughly chopped
  • ½ C sunflower seeds
  • ½ C hemp hearts
  • ½ C sunflower seed oil
  • ½ C maple syrup
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground ginger
  • 1 teaspoon sea salt

Preheat oven to 350 degrees and line a large baking sheet with parchment paper. In a large bowl mix oats, ginger, cherries, cashews, sunflower seeds, hemp hearts, salt, and ginger until fully combined. Add oil, maple syrup, and vanilla and mix thoroughly until all the granola is covered.

Spread mixture evenly onto the baking sheet. For bigger granola clusters, use a wooden spoon to press the granola into pan. Bake for 25 – 30 minutes or until oats have begun to turn golden brown, mixing halfway through. Granola keeps for up to 2 weeks and yields about 16 cups.

spread it
yogurt and granola

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