Pear and Ginger Granola


5 Large medjool Dates pitted (approx. 80gms)

125gms maple syrup

40mls coconut oil (2 tablesp)

60mls orange juice

180gms rolled oats

1 teasp ground ginger

1 teasp vanilla powder (1 teap vanilla paste)

¼ teasp salt

35gms shredded coconut (1/2 cup)

40gms pepitas (1/4 cup)

40gms  (1/4 cup)

25gms pecans (1/4 cup)

50gms macadamias (1/2 cup)

25gms cashews (¼ cup)

8 dried pears left whole or cut into strips

100gms crystalised or naked ginger


  1. Preheat oven to 170C
  2. Place dates, maple syrup, coconut oil, orange juice and vanilla into a food processor
  3. Blent till smooth
  4. In a large bowl combine oats, ginger, cinnamon, and salt
  5. Add date mixture and mix together well till oats are well coated and glossy
  6. Transfer mixture to a baking tray and spread out evenly
  7. Bake 20 mins
  8. Remove from oven
  9. Add coconut, pepitas, nuts, pears and ginger
  10. Bake a further 20 mins or until granola is brown and crispy
  11. Toss once or twice as needed
  12. Remove from oven to cool
  13. Store in an airtight jar
  14. Granola will keep for 2 to 3 weeks and longer under refrigeration