When I made this granola a couple of weeks ago, I thought it might be a bit premature to start talking about gingerbread recipes, but when we got SNOW last week week I realized it's not too early at all! Last Wednesday evening, the Dinner Series crew was enjoying our annual pre-Thanksgiving meal together, and when we dispersed for the evening, we went outside to find cars covered with snow. I guess it is November in New England after all, so it's about time for the wintery weather to come in, but it's always hard to adjust to that new normal. The days are shorter, the weather colder, and the elements all a bit more difficult to brave - but the good news? We get to make gingerbread and cranberry recipes galore, and that's certainly something to be excited about!
I've made plenty of granola recipes before, but never a gingerbread one, and man was I missing out! This granola is sweetened with molasses, which gives it a really deep, earthy flavor. I added 2 tablespoons of honey to the original recipe, just for a tad bit of added sweetness, and I think the final product came out perfectly sweet - balanced, but not overwhelming. I also substituted coconut oil for the canola oil, just for a change.
This granola is really a joy to eat, perfect atop a bowl of plain greek yogurt, or with milk in place of your morning cereal. I used a combination of walnuts and pecans, raisins and dried cranberries, and all of the flavors and textures played really well together. All of the spices give it a definite hint of the holidays, which is personally my favorite part about this recipe!
The granola can be stored at room temperature for a couple of weeks, stored in an airtight container. Shown here, we have it stored in iittala Purnukka jars, both large and small, and those work as a great vessel for storing the granola. Also great for serving - the iittala Teema Soup/Cereal Bowl, with an iittala Artik Dinner Spoon. The collection has a minimalist style, which allows the granola to really stand out and be the star of the show.
What is your favorite gingerbread recipe?