Over the past few years, I’ve continued to tweak and adjust my granola recipe. Sarah recently asked me for a ginger and pecan version and enjoyed the opportunity to make some adjustments.


  • Rolled Oats -- 400g
  • Pecans -- 2 Handfuls
  • Coconut Flakes -- 2 Handfuls
  • Olive Oil -- 6 Table Spoons
  • Honey -- 6 Table Spoons
  • Candied Ginger -- 2 Handfuls

I find this makes roughly two weeks of granola; adjust quantities to your own tastes and needs.


  1. Pre-heat the oven to 250ºF.
  2. Crunch the coconut flakes and pecans into smaller, irregular pieces by hand.
  3. Combine the oats, nuts, and coconut flakes and spread them evenly over a baking tray.
  4. Mix the honey and olive oil in a bowl until you have a uniform syrup.
  5. Pour the honey and olive oil mix evenly over the oats, nuts, and coconut flakes.
  6. Using a spatula, ensure an even coating of honey and oil.
  7. Bake for 1 hour 20 minutes, turning every 20 minutes, breaking up larger chunks when they form.
  8. Allow the granola to cool and then mix in the candied ginger.