Crunchy, hearty and slightly sweet, this gingery coconut milk granola makes for a delicious and no-fuss breakfast.
When I first started making my own granola, I would awake in the morning and offer my boyfriend a breakfast that I lovingly referred to as “granoley bowley.” It’s a big bowl filled with granola and other breakfast goodies. Granola + bowl = granoley bowley. Get it? Yes! I’m the biggest dork on the planet!
He didn’t like this at first. “Did you just say granoley bowley? That’s not cool. You really shouldn’t call it that.”
Lately, however, he’s started waking up in the morning and inquiring “Do we have the stuff to make granoley bowley?”
I was totally willing to drop the whole “granoley bowley” thing, but then he went and adopted it. I’ll take that as a win, and by win, I mean my granoley bowleys are so awesome they will persuade individuals (even those who wouldn’t normally be inclined to do so) to adopt dorkey cutesy names for their food.
In my never ending quest to expand on the concept of the granoley bowley, I’m constantly exploring new flavors. This will continue probably until I’ve run through every potential granola flavor in existence. My granola powers are vast. I’ll share the best with you, including this one. The coconut milk flavor is subtle here,but gives the mix a nice richness, while the ginger adds just the right bite to wake you up.
Wanna make this into a granoley bowley? You probably don’t, or at least you don’t want to call it a granoley bowley, but you will. Trust me. Just pile your granola atop some vanilla vegan yogurt or drench it in almond milk. Throw in some fresh fruit and you’re ready to bowl.
Ginger Coconut Milk Granola
- 3 cups oats
- 3/4 cup shredded coconut
- 1 cup sliced almonds
- 1/4 cup brown sugar
- 1 tbsp. powdered ginger
- 1/4 tsp. salt
- 2/3 cup coconut milk
- 2 tbsp. coconut oil
- 2 tbsp. maple syrup
- 1 cup roasted and salted cashews
Preheat oven to 275°.
Line 2 baking sheets with parchment paper.
Mix oats, coconut, almonds, brown sugar, ginger and salt in a large mixing bowl.
Mix coconut milk, oil, and maple syrup together in a small bowl. Add to oat mixture and stir until completely blended.
Divide mixture onto cookie sheets and spread out into even layers.
Bake 45-50 minutes, until slightly brown around the edges.
Allow to cool and stir in cashews.
Store in an airtight container.