Tuesday, April 1, 2014

Gingerbread Granola

So uh...hello again.  Poor blog.  I'm not apologizing, however - life, real life, comes first and foremost always, no? 

While writing up the recipe for this post I felt badly about not updating on life (you know, for all of those readers still hanging around *crickets*).  Perhaps in another post?  I'm just dipping my toes into the blog waters at this point...see how she feels, trying things on for size again.

In any case, hai!  Granola!  I feel bad about granola.  It's like the redheaded step child of foods I like.  When I have it, I'm all over it, a regular yogurt-n-granola-for-breakfast-lunch-snack-nighttime snack-fiend.  Bring it on.  When I don't have it, I don't feel like making it and therefore do not have a fiendish addiction to it.  I'm so fickle.

This granola?  Even Matt (who doesn't typically like yogurt) thought this was delicious.  It's the maple syrup, doncha know.  And of course those gingerbready spices.  I was at first concerned about all of that olive oil - I would suggest using a very light and subtle oil although once baked and tasted you don't really know it's there.  We typically choose Greek yogurt, for the thicker texture and tangy flavor.  Top it off with this crunchy goodness and you are set.  Om nom.

Gingerbread Granola
A Beautiful Mess

2 cups oats
1 cup almond slivers
1/3 cup olive oil
1/3 cup maple syrup
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp allspice
1/4 tsp nutmeg
1/4 tsp cloves

Combine oats and almond slivers in a large bowl.  Add olive oil and maple syrup and stir to combine.  

Combine spices in a separate bowl and toss with granola.  

Bake at 350F for 15-18 minutes or until golden and crunchy!

I'm caving, but just barely.  Here's the most recent shot of my beautiful family:

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