Granola is one of those riffable base recipes that allows for seasonal swaps with nuts, fruit, and sweeteners. This coconut ginger granola is toasty, bright, and pairs especially well with summer berries. Punch up the spiciness by adding some fresh grated ginger or a few twists of black pepper. Swap out the almonds and sunflower seeds for hazelnuts and pepitas for a fall vibe. With granola, experimentation is encouraged.

This recipe comes to us from our friend Carlin St. John of Get Together PDX. Specializing in recipe development and catered events, Get Together PDX provides fantastic food and thoughtful details to create special gatherings and dining experiences. Follow @gettogetherpdx and contact Carlin with inquiries at gettogetherpdx@gmail.com.

Ingredients:

• ½ cup honey

• ⅓ cup grapeseed oil

• ½ cup New Deal Ginger Liqueur

• 2 TBSP brown sugar

• 3 cups rolled oats

• 1 cup sliced almonds

• ½  cup sunflower seeds

• 1 cup unsweetened flaked coconut

• 1 ½  tsp ground ginger

• 1 tsp kosher salt

• Blueberries, toasted coconut flakes, dried fruit, and yogurt for serving

Method:

1. Preheat the oven to 300 degrees.

2. Add the honey, oil, Ginger Liqueur, and brown sugar to a small pot set over medium-high heat. Stirring frequently, bring the mixture to a boil then reduce to medium-low and simmer until the honey has dissolved and the mixture is starting to thicken, about 10 minutes.

3. Combine the oats, almonds, sunflower seeds, coconut, ground ginger, and salt in a large bowl. Stir to combine.

4. Pour the honey ginger syrup over the oat mixture and mix well so it’s evenly coated.

5. Spread the oat mixture onto a large sheet pan in an even layer.

6. Bake, stirring every 15-20 minutes, for 40-60 minutes or until the granola is well browned and the almonds and coconut are well toasted.

7. Serve over yogurt with fresh blueberries and toasted coconut flakes.