Good friends of mine just returned from a transforming three weeks in Peru (my cold toes are reaping the rewards of souvenir alpaca slippers!!!). They departed on New Year’s day, so their living room exists in a preserved holiday state. Rather than rush to take down their expired Christmas tree and decorations, the Urban Farmer and I are pushing for Christmas, Part Deux! In the spirit of expired holiday celebrations, I bring you this Gingerbread Granola recipe!
Apparently when it comes to extending the Christmas spirit long into January, my inner 8-year-old stylist emerges, but this granola deserves its place in your breakfast rotation long after the limelight has faded on gingerbread men and other holiday treats.
If you typically eat your granola plain (?) or with yogurt, I recommend serving this recipe with the organic milk of your choice (cow, almond, etc). The lingering spices yield a chai-like drink at the end. You may even want to add more milk than necessary so as to savor those last flavorful sips.
adapted from the Minimalist Baker
3 1/4 cups rolled oats (GF for gluten free eaters)
2 Tablespoons organic light brown sugar
1/4 tsp sea salt
1/2 Tablespoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cardamom
½ teaspoon ground allspice
¼ teaspoon ground mace
½ Tablespoon fresh ground ginger
pinch of ground cloves
1/2 cup coconut oil
1/3 cup raw honey
4 Tablespoons molasses
1 teaspoon pure vanilla extract
Preheat oven to 325 ℉.
Mix the dry ingredients together in a large bowl.
In a small saucepan over medium low heat, warm the coconut oil, maple syrup, molasses and vanilla extract. Pour over the dry ingredients and mix well.
Spread the mixture evenly onto a large baking sheet and bake for 20-30 minutes, stirring near the halfway point to ensure even cooking and checking frequently for crispness.
Once the granola is visibly browned, remove from the oven and let cool completely on the pan before storing.
Keep in a container that has an air-tight seal and it should keep for a few weeks.