Sometimes the holidays mean a little bit more when you look at the year you’ve had. I am going into this Christmas with a little more joy, gratefulness and appreciation than in years past. Our family has been through the death of a beloved uncle and a cancer diagnosis for my pops, so when we all get together next week, my heart will be anticipating many moments of connection, only I will feel them more deeply this year.
Food, friends and family all go together so well! Making dinner on a daily basis has kind of gotten old for me at this point. I mean, think about it. I’ve made dinner every night for 25 years. That’s approximately 9,125 meals! Wow, that’s a lot! But, when I cook for my family and friends, when I prepare food in anticipation that we are going to sit down, spend time together and truly connect, well, then I don’t mind so much.
This Gingerbread Granola will be one of the dishes served on Christmas morning, alongside some Greek yogurt or almond milk. I just love it! It smells so festive when it’s baking, exactly what you imagine the holidays to smell like. I think you will love it for your own breakfast, or as a gift to bless someone else with. My clients all received a jar of it this year 🙂
Onto the recipe!
Gingerbread Granola
I love this recipe because it is sweetened with pure maple syrup, is full of healthy fats and tastes great in yogurt, with almond milk or on its own as a snack!
Ingredients
- 2 cup large flak rolled oats
- 1 1/4 cup chopped pecans
- 1 1/4 cup chopped walnuts or slivered almonds
- 1/2 cup pumpkin seeds
- 1/2 cup sunflower seeds
- 3 tsp cinnamon
- 1 tsp ground ginger
- 1/4 tsp nutmeg
- 1/8 tsp ground cloves
- 1/4 tsp sea salt
- 1/3 cup coconut oil
- 1/3 cup maple syrup
- 2 tbsp molasses
- 1/2 tsp vanilla extract
Instructions
Preheat oven to 325 and line large baking sheet with parchment or silpat. Combine all wet ingredients in small sauce pan over low heat, and melt together. Mix all dry ingredients into a large bowl. Combine wet and dry and mix thoroughly. Place on cookie sheet and bake for 12 minutes. Then stir and bake for an additional 13 minutes. I always test the nuts to see if they crunch 🙂 Store in air tight container for up to 2 weeks.
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