I love ginger. Fresh, pickled, crystallized, preserved and every way in between. But I love it best in gingerbread form: cookies, houses, lattes and now granola!
Gingerbread Granola
I have been playing around with making granola in my slow cooker, rather than in the oven, and it makes it so much easier and gives a more consistently crunchy and evenly toasted cereal.
The best part about making your own granola is that you know exactly what is in it. The other bonus is that you can get all creative and come up with customized flavours. Inspired by my Epicure Gingerbread Spices, and the recent dessert for breakfast trend, I decided to make a healthy and delectable granola.
Gingerbread Granola Detail
Granola is pretty easy to make and the measurements don’t need to be precise and by using a slow cooker, you don’t have to watch it to make sure it doesn’t burn. The pain of dumping most or all of a burnt batch of granola in the garbage is not something I wish on anyone.
Gingerbread Granola Overhead
Recipe for Gingerbread Granola
Makes approximately 6 cups of granola
Ingredients
One of the joys of granola is that is ridiculously adaptable, feel free to increase, reduce or switch up anything!
1 Tablespoon Coconut Oil
1 Tablespoon Molasses
1 Tablespoon Maple Syrup
1 Tablespoon Epicure Gingerbread Spices (or a teaspoon each of cinnamon, cloves and ginger)
1 teaspoon of Kosher Salt
1 cup Buckwheat
2 cups Quick Cook Steel Cut Oats (or Rolled Oats)
1/4 cup Flax Seeds
1/4 cup Sesame Seeds
1 cup Pecans, roughly chopped
1 cup Crystallized Ginger, roughly chopped
Method
1. Turn slow cooker on to Low setting and melt coconut oil with molasses, maple syrup, spices and salt
2. Add remaining ingredients, except Crystallized Ginger
3. Stir until thoroughly mixed
4. Cover with lid, but leave a slight gap for moisture to escape
5. Stir every 30 minutes until crunchy (about 2 hours)
6. Turn off slow cooker. Add in Crystallized Ginger and spread on baking sheet to cool
7. Once cool, store in a mason jar in the fridge for up to 2 weeks
Try it on cottage cheese, Greek yogurt or fruit salad!
I’ve also made Aloha Granola (pineapple, papaya & coconut) and Maple Walnut Granola in my slow cooker. What’s your favourite Granola flavour?
See my list of available samples of Epicure product by clicking here.
Ahhh… the joys of a fruit crisp. The easiest way to turn excess fruit into a baked dessert that fills your kitchen with the aroma of fruit and spices. This crisp started with a stroll through our neighbourhood, only a block away from home Young Fresh Chef and I found a blackberry bush just begging to be unburdened of its bounty. I came back later and filled a container with berries, the squishiest ones somehow ended up in my mouth.
@kitchenettefind Kitchenette Finds 