You'd think a person would get bored of routine, of the same thing day in and day out, like eating granola with greek yogurt and some fruit every day around 8 AM. Not this girl. Routine is one of the only things that let me maintain my sanity when I'm thinking of a day that involves juggling schedules and prepping for this huge order and weaving in and out of people in the grocery store as I frantically answer emails on my phone.
Yes, I like order.
And so I eat fruit and yogurt and granola nearly everyday. I do, however, change up the flavor every so often (because, you know, YOLO). This chilly season has me craving warm spices like crazy and gingerbread granola is absolutely perfect.
I usually eat some sort of berry with my granola but berries at this time of year are rubbish and it's a bit difficult to pair them with the heavy spices that flavor this gingerbread granola. Persimmons are just the cutest little fruits you ever did see and they have a pretty neutral, mostly just sweet flavor that compliments the granola perfectly. Warming them up with some maple sugar and vanilla puts them over the top.
Yes, changing up the fruit and granola game is just about the only change in routine I'd like for now, thank you so very much.
Side note: this granola is also really good with cherries or pomegranates
makes about 5 cups
3 cups gluten free oats
1 1/2 cups raw, chopped nuts (I used walnut)
1/3 cup brown sugar
1 teaspoon ginger
1/2 teaspoon cinnamon
1 teaspoon salt
1/4 cup molasses
1/3 cup coconut oil, melted
1/3 cup candied ginger, chopped
Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper.
In a large bowl, stir together oats, nuts, brown sugar, ginger, cinnamon and salt. In a separate small bowl, stir together molasses and coconut oil. Stir into oat mixture until completely coated.
Spread the granola into an even layer on prepared baking sheet. Place in the oven and cook 20 minutes. Stir the granola. Turn off the oven and leave granola in the oven until the oven is nearly cool. Remove from the oven and stir in candied ginger. Store in airtight container for up to 2 weeks.
2 persimmons, sliced
1 tablespoon maple sugar (or granulated sugar)
1/4 teaspoon vanilla (optional)
greek yogurt, for serving
In a small sauté pan, combine persimmons, sugar, and salt. Turn heat to medium and cook, stirring occasionally, about 5 minutes, until the persimmons have just a bit of color on them. Remove from heat and stir in vanilla.
Serve over greek yogurt with gingerbread granola, if desired.