Lemon, Pistachio and Ginger Granola

March 24, 2013

Oh no, I’ve done it again. I fall into the “what new granola flavor can I make” trap every two weeks, when the last batch runs out. With the intention of bringing a “thank you” jar to my ultimate pals in Colorado, this time I went beyond my usual slapstick approach of tossing in new herbs, spices and combinations of dried fruit and nuts. I’m also still tinkering with savory variations proposed by my Mamma, a fiercely loyal ginger-lover like me. And you might know by now that I revel in candied citrus peels! All in all, it’s a happy recipe when the full lemon is used, zest and juice! This version has more sophisticated tones that might pair well with a whiskey cocktail, believe it or not! Still, it marries perfectly with a bowl of fresh fruit and plain yogurt dribbled with vanilla extract.

(Scroll to the bottom for more granola recipes…)

Emma Frisch Lemon, Pistachio and Ginger Granola Recipe Emma Frisch Lemon, Pistachio and Ginger Granola Recipe


Lemon, Pistachio and Ginger Granola

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Units Scale
  • Lemon – Zest of 3 lemons
  • Lemon Juice – Juice of 3 lemons
  • Ginger – 1 teaspoon, grated fresh ginger
  • Brown Sugar – 1/2 cup
  • Honey – 1/2 cup
  • Extra virgin olive oil – 1/2 cup
  • Vanilla extract – 1 teaspoon
  • Oats – 5 cups rolled oats
  • Golden flax seeds – 2/3 cups golden flax seeds, or brown
  • Sesame seeds – 2/3 cup raw, unhulled sesame seeds
  • Ginger – 2 teaspoons, ground
  • Sea salt – 1 teaspoon
  • Pistachios – 1 cup
  • Wheat germ (optional if not gluten-free) – 2/3 cup
  • Chia seeds (optional) – 2 tablespoons
  • Water (optional) – 1/4 cup
  • Crystalized ginger pieces – 1 cup diced


  1. Preheat the oven to 275.
  2. In a small pot, combine the lemon juice, lemon zest, fresh ginger, brown sugar and honey. Bring the mixture to a simmer and stir until the sugar is dissolved, and then cover the pot and continue to simmer for about 7 minutes while you prepare the dry ingredients. Remove the candied lemon mixture from the heat and whisk int he olive oil and vanilla extract.
  3. In a large bowl, combine the oats, flax seeds, sesame seeds, ground ginger, sea salt, pistachios and optional wheat germ and chia seeds. Mix well.
  4. Pour the wet ingredients into the dry ingredients a little bit at a time, and mix together until the oats have a wet sheen to them. If the granola looks a bit dry, stir in a bit of water.
  5. Spread the granola on two baking sheets, packing it down with the back of a spatula.
  6. Bake the granola for 1 hour, rotating the trays between racks halfway through (if you’re oven cooks unevenly, as mine tends to heat more in the back, spin the baking sheets around as well).
  7. When the granola is toasted brown in color, remove it from the oven and let it cool completely before transferring to your mouth, um, I mean granola jar. If you break up the granola before it is cooled, you won’t get those tasty, intact, chunky morsels!
  8. Add the crystalized ginger to the batch of granola once it has cooled.

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