GINGERBREAD GRANOLA
10-ingredient, 30-minute gingerbread granola sweetened with molasses and tossed with cinnamon, ginger, and cloves for that perfect gingerbread flavor.
Provided by Minimalist Baker
Categories Breakfast
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (162 C).
- 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 a large baking sheet and bake for 18-22 minutes, stirring near the halfway point to ensure even cooking. The coconut oil will help this granola crisp up nicely, but be sure to watch it carefully as it browns quickly.
- Once the granola is visibly browned (about 19 minutes for me), 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.
Nutrition Facts : ServingSize 1 half-cup servings, Calories 296 kcal, Carbohydrate 35 g, Protein 7 g, Fat 15 g, SaturatedFat 5.6 g, Sodium 51 mg, Fiber 5 g, Sugar 13 g
FIG AND GINGER GRANOLA
This granola recipe makes a versatile base for the two variations that follow, using just a few simple swaps.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 2h15m
Yield Makes 7 1/2 to 8 cups
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees. Mix together oats, coconut, both nuts, maple syrup, oil, brown sugar, pepitas, and 1 teaspoon salt (or to taste). Spread mixture in an even layer on a rimmed baking sheet. Bake until darkened, 50 to 60 minutes, stirring every 15 minutes for the first 30 minutes and then every 5 to 10 minutes after that. Let cool completely.
GINGERBREAD GRANOLA
Irresistible spiced granola with the flavors of gingerbread, including molasses, ginger and cinnamon. Sweetened with maple syrup and dried cranberries, this granola is gluten free as long as you use gluten-free oats. Recipe yields 8 cups granola.
Provided by Cookie and Kate
Categories Breakfast
Time 40m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees Fahrenheit and line a half-sheet pan with parchment paper. In a large mixing bowl, combine the oats, nuts, salt, cinnamon and ground ginger. Stir to combine.
- Stir in the oil, maple syrup, molasses and vanilla. Turn the granola out onto your prepared pan and use a large spoon to spread it in an even layer. Bake for 10 minutes, then remove from the oven and top with coconut flakes (if using). Stir up the mixture to make sure the granola cooks evenly.
- Return the pan to the oven for 8 to 11 more minutes, or until the granola is lightly golden on top. It will continue to crisp up as it cools.
- Top the granola with the chopped cranberries and candied ginger. Let the granola cool before breaking it into pieces and enjoying.
- Store the granola in an airtight container. It should stay fresh for 1 to 2 weeks. Store in the refrigerator for longer shelf life.
Nutrition Facts : ServingSize 1/2 cup, Calories 310 calories, Sugar 15.9 g, Sodium 145.7 mg, Fat 12.7 g, SaturatedFat 7.4 g, TransFat 0 g, Carbohydrate 44 g, Fiber 5.2 g, Protein 7 g, Cholesterol 0 mg
HOLIDAY GRANOLA WITH HOMEMADE CANDIED GINGER
Make and share this Holiday Granola With Homemade Candied Ginger recipe from Food.com.
Provided by Alyssia Mind Over
Categories Breakfast
Time 1h25m
Yield 3 1/2 cups
Number Of Ingredients 15
Steps:
- To make candied ginger, start by peeling ginger and slice into pieces 1/8" thick using a mandolin.
- Place in a large pot and cover with water. Add pinch of salt.
- Bring to boil and simmer for 30 minutes.
- Remove 1/2 cup of the ginger water and strain the ginger of the rest of the water.
- Place the strained ginger in a pot with sugar and the reserved ginger water.
- Bring to a boil. Reduce heat to medium and simmer uncovered until the sugar syrup looks dry, has almost evaporated, and begins to crystallize (about 45 minutes). Transfer to a cooling rack and spread out and separate individual pieces.
- Allow to cool completely. Stores up to 2 weeks in airtight container.
- To make holiday granola, start by preheating oven to 300ºF.
- Mix dry ingredients together. Add coconut oil and maple syrup and mix until well combined.
- Spread onto a baking sheet lined with parchment paper.
- Bake 20 minutes, rotate the pan, and then bake another 20 minutes until golden brown.
- Allow to cool for 30 minutes before breaking into pieces.
- Store in an airtight container at room temperature.
Nutrition Facts : Calories 1075.9, Fat 35.4, SaturatedFat 20.8, Sodium 103.5, Carbohydrate 178.2, Fiber 19.5, Sugar 82.4, Protein 23.2
YOGURT PARFAIT WITH GRANOLA, RASPBERRIES, AND CANDIED GINGER
Not only is this picture-perfect parfait delicious, it's also a refreshingly light way to start the morning. Try our recipe for Homemade Granola.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 10m
Number Of Ingredients 6
Steps:
- Mix together granola, cherries, and candied ginger. Place yogurt in a large resealable bag, and snip off end. Pipe a 1-inch-thick layer of yogurt into the bottom of a 4-quart trifle dish (7 1/2 inches in diameter, 5 inches deep). Scatter 1 1/2 cups raspberries over yogurt, and drizzle with honey. Sprinkle with 3 cups granola mixture. Repeat layering once, and top with a layer of yogurt. Mound 1 cup raspberries in center. Garnish with thinly sliced candied ginger (optional), and drizzle with honey. Serve immediately.
HOMEMADE GRANOLA WITH GINGER
This delicious homemade granola has loads of nuts for protein and is made with maple syrup.
Provided by Jennifer Rash
Time 2h20m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Mix rolled and quick-cooking oats, pecans, walnuts, almonds, and pepitas together and spread out on a sheet pan.
- Bake in the preheated oven for 10 minutes. Remove from the oven and transfer to a large mixing bowl. Reduce oven temperature to 225 degrees F (110 degrees C).
- Mix maple syrup, coconut oil, crystallized ginger, turmeric, ground ginger, cinnamon, salt, cardamom, and pepper together in a smaller bowl and pour over the oats and nuts. Mix thoroughly, then pour mixture back onto the baking sheet.
- Bake in the oven for 30 minutes. Turn oven off and leave granola in for 1 hour.
- Remove from the oven and let cool to room temperature, about 30 minutes.
Nutrition Facts : Calories 182.7 calories, Carbohydrate 23.2 g, Fat 9 g, Fiber 2.8 g, Protein 4 g, SaturatedFat 3.6 g, Sodium 112.6 mg, Sugar 6.8 g
GRANOLA WITH CANDIED GINGER
Lots of nuts for your morning protein. There's no sugar, other than the candied ginger. If you don't like ginger, leave it out and use sweetened coconut instead of regular. This granola is nice because you can toast it on the stovetop instead of baking it.
Provided by flynnie
Categories Breakfast
Time 15m
Yield 6-8 , 6 serving(s)
Number Of Ingredients 9
Steps:
- Toast oats, almonds and walnuts in a wok or deep skillet for about 5 min over low heat. Stir often.
- Add raisins and coconut. Toast 3 min, stirring.
- Add flax seeds, wheat germ, candied ginger and powdered ginger. Stir constantly to prevent burning.
- It's done! Serve with fresh fruit and yogurt or milk.
Nutrition Facts : Calories 592.5, Fat 27, SaturatedFat 6.5, Sodium 48.4, Carbohydrate 72.7, Fiber 15.3, Sugar 8.7, Protein 21.3
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