Ginger Bread Granola


  • ⅓ Cups
    Coconut Oil, melted
  • ⅓ Cups
    Rice Malt Syrup
  • ½ Cups
    Peanut Butter
  • 1 Tablespoon
    Coconut Sugar
  • 2 Cups
    Sunsol Rolled Oats
  • ½ Cups
    Coconut Flakes
  • ½ Cups
  • ½ Cups
    Activated Buckwheat
  • 1 Tablespoon
    Ground Ginger
  • 2 Teaspoons
    Ground Cinnamon
  • ½ Teaspoons
    Ground Nutmeg
  • ½ Teaspoons


  1. 1. Pre-heat fan forced over to 160ºC.

  2. 2. Combine coconut oil, rice malt syrup, peanut butter and coconut sugar in a saucepan and cook over low heat until combined.

  3. 3. In a large bowl, combine oats, coconut flakes, pecans, buckwheat, ginger, cinnamon, nutmeg and allspice.

  4. 4. Add the coconut oil mixture to the oats and stir until combined.

  5. 5. Evenly spread the mixture onto a lined baking tray and cook for 20 minutes, tossing occasionally, until golden brown. Remove from heat.

  6. 6. For chunkier granola, allow the mixture to cool in the pan completely, or for smaller chunks, remove and break up sooner. Serve over your favourite Sunsol muesli, and store in an air-tight container.