Happy Friday! This week’s “Friday Faves” features a twist on a classic snack: homemade granola. This version is oil-free, naturally sweetened with applesauce and includes dried cherries and ginger for a flavorful boost.
Homemade granola is easy to make, packed with wholesome ingredients and so much better than store-bought options. And you can double the recipe to enjoy all weekend. Let’s get baking!
Oil-Free Ginger 🫚 Granola Recipe
Ingredients:
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- 3 cups rolled oats (gluten-free if needed)
- ½ cup chopped nuts (almonds, walnuts, or pecans)
- ½ cup seeds (pumpkin or sunflower seeds)
- 1 tsp ground ginger (or more to taste)
- ¼ tsp sea salt
- ½ cup unsweetened applesauce
- ¼ cup pure maple syrup
- 1 tsp vanilla extract
- ½ cup dried cherries
Instructions:
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- Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, combine oats, nuts, seeds, ground ginger and salt.
- Combine wet ingredients in a small bowl.
- Add wet ingredients to the dry and make sure all is evenly coated.
- Spread on the baking sheet: Spread the mixture in an even layer on a parchment lined baking sheet.
- Bake: Bake for 25-30 minutes, stirring halfway through to ensure even toasting. Keep an eye on it to prevent burning!
- Cool: Let the granola cool completely on the baking sheet. It will crisp up as it cools.
- Add cherries: Once cooled, stir in dried cherries and for a burst of sweetness.
Store your granola in an airtight container for up to two weeks in the refrigerator—it makes for a perfect breakfast or snack!
Why It’s a Friday Fave:
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- Oil-free and naturally sweetened with applesauce.
- The dried cherries and ginger add a unique, delicious twist.
- Perfect for sprinkling over a plant-based smoothie bowls, with plant-based milk or just eating by the handful!
Give this recipe a try this weekend and let me know how you love it.
I started out several years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
