Homemade Orange Ginger Pecan Granola is low in fat and great for a healthy diet.
It’s out of hand, really. So, now only do I make my own homemade Greek Style Yogurt, I also make my own Granola to put on top of my homemade Greek Style Yogurt. There was a little Greek stand alone Gyro place by my house in Florida and I stopped in one day to pick up dinner.
I saw many people with bowls of yogurt and delicious looking toppings, including Granola, so, instead of a Gyro, I bought the yogurt.
Oh my gosh, the fresh Greek yogurt with granola, fruit and agave, was so delicious, like a dessert and became my new favorite lunch for a while. I go on kicks. When I like something, I’ll eat it for a few months and then move to the next thing.
I happen to have some of Bob’s Red Mill Rolled Hot Cereal in my house because I bake a lot of Sourdough Bread, so rather than gathering some oats from my local Winco Bins (oh my gosh, if you have a Winco in your area, check out their bins, they have soooo many goodies in bulk), I grabbed a bag and went for it.
You can order bag of Bob’s Red Mill Rolled Hot Cereal from here, or you can grab all your ingredients from a bulk supplier. The bag contains rolled oats, wheat, rye, barley, triticale and a little flaxseed, so gather together four cups and you will be good to go.
After soaking the oats, add them to a Medium Mixing Bowl and toss in the rest of the dry ingredients. Set the dried fruit aside for the moment. Give the oats and stuff a good mix.
Warm the honey and coconut oil on the stove top or in the microwave.
Spread the mixture on a 1/2 Cookie Sheet as flat as possible.
When the tray comes out of the oven, add the dates and push them into the granola and then leave it be until it cools, so that you will have some chunks in the Homemade Orange Ginger Pecan Granola.
I use Reditainer Extreeme Freezer containers a lot because they are cheap, BPA free and offer a nice and tight seal.
This Homemade Orange Ginger Pecan Granola is so versatile. I make it different each time. Sometimes I do raisins and cinnamon with cashews, mixed dry fruit with almonds with candied ginger. Have fun and mix it up.
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk – a MUST have, probably my most used utensil
- LamsonSharp Chef’s Slotted Turner– I totally love this spatula!
- Alpha Armour Salt Box with Spoon
- Bellemain Porcelain Ramekins
- OXO Good Grips Cutting Board
- 3.5 Quart Stainless Steel Mixing Bowl
- Reditainer Extreme Freezer Containers
- Freezer Labels
- 1/2 Cookie Sheet
- Reusable Silicone Baking Mat
- Bob’s Red Mill Rolled Hot Cereal
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Here is the handy printable recipe:
- 4 cups Bob's 5 Grain Rolled Oats
- 1 cup Nuts, chopped (Pecans, Sunflower Seeds)
- 4 Tablespoons Brown Sugar
- ¼ teaspoon Salt
- 1 teaspoon Ground Ginger
- 1 teaspoon Orange Peel
- 1 teaspoon True Orange Ginger
- ¼ cup Unsweetened Shredded Coconut
- ⅓ cup Honey or Agave
- 3 Tablespoons Coconut Oil
- ¾ cup chopped dates
- Preheat oven to 300 degrees.
- Soak oat mix in water for 30 minutes and drain.
- In large mixing bowl add oats, nuts, brown sugar, coconut, salt, ginger and orange peel.
- In small saucepan (or microwave), heat the coconut oil and honey/agave just until melted.
- Pour mixture into dry mixture and combine well.
- Pour mixture onto cookie sheet and spread out.
- Bake for 40 minutes, shaking and mixing, every 10 minutes.
- Remove from oven and sprinkle with dates, pushing them into the mixture.
- Allow mixture to completely cool before breaking it up, to ensure some clusters.