GINGERBREAD GRANOLA AND YOGURT
When you make your own yogurt regularly the mix-ins and toppings become an art unto themselves. We hope you enjoy our gingerbread granola recipe below! If you've never made yogurt before, follow our recipe here.
Gingerbread granola is a great way to add some cheer to your holiday season breakfasts and makes a tasty, unique gift that stands out from the plentiful cookies this time of year. I dare say it can even stand in as a dessert along with some pan-fried cinnamon apples!
This easy recipe makes 10 cups in just 30 minutes so you can make a lot of gifts fast. You will have plenty to share and your home will smell delicious! Gingerbread granola is way easier to make than cookies and a nice surprise for teachers, neighbors and your own family. (Watch our short Instagram video reel of the process. Watch for the sleeping doggie!).
Yield 10 cups (adapted from Minimalist Baker's excellent recipe)
Prep: Preheat your oven to 350DF and cover 2 cookie sheets with parchment paper.
STEP 1. Melt the coconut oil, if using, and whisk remaining liquids into it.
- 1/2 cup coconut oil (I prefer refined) or mild olive oil
- 2/3 cup maple syrup
- 4 tablespoons molasses
- 2 teaspoons vanilla extract
STEP 2. Toss all of the dry ingredients thoroughly in an oversized bowl or even a stock pot if that's what you have.
- 6.5 cups rolled oats
- 3.5 cups mix of slivered almonds and chopped walnuts/pecans (you can switch to seeds if you'd prefer)
- 6 tablespoons coconut sugar
- 0.5 tsp sea salt
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
(Smelling good already right?!)
STEP 3. Pour the warm liquids carefully all over the dry ingredients and stir thoroughly in order to cover all the dry ingredients with the wet. This will make your granola evenly sweet and crunchy.
STEP 4. Spread the granola onto the cookie sheets evenly.
STEP 5. Bake for 10 minutes and check it.
It will still look a little wet in places. Stir it all around then bake for another 7 minutes before checking it again. If it doesn't look dry yet, bake for another 3-5 minutes. Don't worry if it's not completely crispy though, it will crisp up and get dry more as it cools.
That's it! Let it cool completely (though you have to taste some while it's warm!) and it's ready to put in jars or bags. If you want to be extra like us, use a chalk or white paint market on brown paper bags to draw gingerbread houses. Enjoy the natural scent!