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The holidays are here! The wreathes may be hung, the tree may be decorated, and the presents wrapped tightly in a bow, but the menu??? Eek. Something always slips to the wayside, doesn’t it?
Thankfully despite the busy days ahead, I have a recipe that will not only make your home smell deliciously inviting, but it can be made ahead, stored festively, and provide a dash of health to your family during a not so healthy holiday season.
Let me introduce you to this recipe for Gingerbread Granola. Reminiscent of Gingerbread Cookies, this hearty cereal is a fun way to start (or end) your day! In our home, our toddler loves being able to nibble on “crunchies” (while handpicking out the plump raisins to enjoy separately), while the rest of us prefer to serve it over a dollop of Greek yogurt (vanilla for my husband, plain for myself – love the sweet-tart combo!).
- 2 1/2 cups oats
- 1/4 cup pecans, chopped
- 1/4 cup almonds, sliced
- 1/2 cup chopped walnuts
- 1/2 cup flax seed, ground
- 1/4 cup brown sugar
- 1/8 cup molasses
- 3 TBSP olive or canola oil
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1 cup raisins
- Preheat oven to 300F.
- In a medium sized mixing bowl, add oats and nuts.
- In a small bowl, combine the remaining ingredients. Stir to combine.
- Top the oats and nuts with the sugar mixture. Stir until the oats are coated.
- Place onto a rimmed baking sheet.
- Bake 20 minutes before tossing to allow for even baking.
- Bake for another 15 minutes (until oats are beginning to crisp and turn golden brown).
- Serve with milk, kefir, Greek yogurt or crunch along as a stand-alone snack!
- Granola Mason Jars
- I like to store ours in Mason Jars to keep the granola crisp (and to make it easy to find for my boys!).
- 240 calories, 11 grams fat, 1 gram saturated fat, 0 grams trans fat, 45 milligrams sodium, 31 grams carbohydrate, 5 grams fiber, 16 grams sugar (10 grams naturally from the raisins), 5 grams protein, 0% vitamin A, 0% vitamin C, 4% calcium, 6% iron