Who says gingerbread is only meant for the Holidays?
.... Not me
While gingerbread is typically thought to be a holiday flavor (i'm looking at you Christmas morning gingerbread pancakes), in my opinion, its always in season. And while, Mum's pancakes are not a year round staple in my house, ginger (and all the flavors of gingerbread, certainly can be).
Its good in a summer cocktail, its good in smoothies in spring, but I have to admit it does make an especially cozy, warming, spicy and comforting addition to cold winter days.
So instead of slamming gingerbread pancakes all winter long, I decided to try to take the flavor profile of one of my most favorite childhood classics and put it into a cleaner breakfast option.
But in all honest honestly, I just really love ginger.
... and ginger isn't just amazing because of its versatility or its flavor profile, ginger actually has a host of health benefits that make it a powerhouse all year round. Ginger can help calm nausea, making it great for an upset tummy. Its a powerful antioxidant, making it great at reducing oxidative stress in our body. Its anti-inflamatory making it great for sore, stiff joints in the colder months and some studies have shown that it can improve brain function and help ward off infections. Like I said, a powerhouse.
And in addition to the ginger, the mix of nuts and seeds in this granola will help boost your protein intake and give you sustainable energy throughout your day.
Its amazing all on its own (i've been sneaking a handful or two every time I walk past the kitchen lately), but it also pairs well with your favorite fruit for a balanced, easy breakfast. And if you're into yogurt, I can't really think of a type that this wouldn't marry nice with.
3 Cups Rolled Oats (I used gluten-free, but any can be used here)
1 Cup Raw Walnuts
1 Cup Raw Hazelnuts
1/4 Cup Hempseeds
1/3 Cup Raw Pecans
1/2 Cup Graham Cracker Crumbs (this recipe uses gluten free, but you can use your favorite)
1 - 1 1/2 Cups Candied Ginger Pieces (chopped)
1 1/4 Cup Pure Maple Syrup
1/3 Cup Plant Based Butter
1 - 2 Tsp Ground Cloves
1 - 2 Tsp Ground Ginger
1 - 2 Tsp Ground Nutmeg
1 Tsp Vanilla Extract
1 Heaping Tbsp Peanut Butter
Pinch of Sea Salt
Preheat the oven to 350.
In a large bowl mix all of the granola ingredients together and set aside.
Next, in a medium saucepan add all of the syrup mixture ingredients and heat until well mixed (don't allow it to boil).
Once heated, pour the syrup mixture over the granola mixture and mix until well coated.
Next, take two parchment lined baking trays and spread the granola mixture evenly between the two.
Bake in the oven for 15 minutes, remove and stir and place back in the oven for another 10-15 minutes, or until the granola is a light golden brown.
Let it cool completely and then store the granola in an airtight container in the cupboard.