All of the warm and cozy spices of the holiday season are in full force in this Gingerbread Granola. It’s like putting a little Rudolph sweater on your yogurt. Well, not exactly, but you know what I mean. No one likes lint in their yogurt.
there are so many ways to enjoy granola
Granola is amazing for so many reasons! It can serve as breakfast with some milk and fruit, a yogurt or smoothie topping or a snack sprinkled on apple slices and peanut butter. Try that last one….it’s delicious around 3pm when hunger strikes. Another great way to eat granola is to top these Overnight Oats with a little sprinkle of crunchy granola for a delicious mix of texture. Your mouth will never get bored!
I do get a little picky about my granola, to be honest, because I don’t like ones that are all oats with a smattering of nuts. I also don’t like paleo type granolas that are all nuts and seeds. I like what I call the Goldilocks of granola- half oats, half nuts and seeds and all deliciousness.
You can customize gingerbread granola
The great thing about granola is that you can personalize it to your liking. Would you like more oats, for instance? Sub out one cup of the nuts. You can even get crazy and add in some dried fruit after it bakes. Maybe you only have cinnamon in your spice cabinet? No problem, just increase your cinnamon to 2 teaspoons and leave out the rest (besides salt).
The other way I am picky about granola is the cluster size. I prefer the oats and nuts to be ground or chopped up quite a bit rather than left whole. Geez, as I write this, I am starting to think I might be a bit high maintenance.
try gingerbread granola on yogurt
You may have seen me on Instagram extolling the virtues of my favorite nondairy yogurt called Cocojune. It is the BEST nondairy yogurt I have had and I have tried them all. So if you are looking for a nondairy yogurt, go get yourself some. I found it locally at Sprouts.
- food processor
- 1 cup oats gluten free if desired
- 1 cup walnuts
- 1 cup cashews pecans or almonds
- ½ cup unsweetened coconut chips or unsweetened shredded coconut
- ½ cup pumpkin seeds
- 3 Tbsp coconut oil
- ¼ cup honey or maple syrup
- 1 tsp Cinnamon
- 1 tsp Ginger
- ½ tsp Cloves
- ½ tsp Nutmeg
- Pinch of salt and freshly ground black pepper
- Preheat oven to 325. Prepare a sheet pan with parchment paper.
- Combine oats, nuts, pumpkin seeds and coconut strips in bowl of food processor and pulse until coarsely ground, but not a fine powder, about 10 pulses. Pour into mixing bowl.
- On stove top over medium heat, combine coconut oil, honey and all spices in small sauce pan and heat until combined, whisking together. Alternatively, you can also microwave oil and honey until warm and melted.
- Pour spice liquid over the oats mixture in mixing bowl and stir until thoroughly combined. Lay mixture out on prepared sheet pan, spreading out into an even layer.
- Bake for 20-22 minutes, stirring once after 15 minutes. Remove from oven and let cool completely. The granola will seem soft when you pull it from oven but will crisp as it cools. Break apart and crumble to your preference and store in container with lid.