Lemon, Pistachio and Ginger Granola

Lemon, Pistachio and Ginger Granola

In This Article


Recipe and photo by Emma Frisch


  • Lemon – Zest of 3 lemons
  • Lemon Juice – Juice of 3 lemons
  • Ginger – 1 teaspoon, grated fresh ginger
  • Maple Syrup – 3/4 cup
  • Ghee – 1/2 cup (melted)
  • 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
  • Ground Dried Ginger – 2 teaspoons
  • Sea salt – 1 teaspoon
  • Pistachios – 1 cup
  • Wheat germ (optional) – 2/3 cup
  • Chia seeds (optional) – 2 tablespoons
  • Water (optional) – ¼ cup
  • Crystallized ginger pieces – 1 cup diced


  1. Preheat the oven to 275.
  2. In a small pot, combine the lemon juice, lemon zest, fresh ginger and maple syrup. 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 in the melted ghee 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 crystallized ginger to the batch of granola once it has cooled.

For more recipes by Emma Frisch, visit her food blog at www.emmafrisch.com

This recipe is from the 3-Season Diet Challenge – a 12-month guide to eating with the seasons as nature intended. This FREE program takes you through a year of eating seasonally with month-to-month support and guidance. You can start the challenge anytime throughout the year. >>> Learn more and sign up here!

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