I’m starting the new year with a satisfying bowl of rich creamy yogurt and crunchy oh-so-good for you Ginger Molasses Granola.
What a great year 2017 was. So many memorable moments.
It was the year we got to meet our sweet little Cora “Beany.” Poppy started walking/running/climbing, the hub’s took an amazing paternity leave, and I wrapped up a healthy pregnancy.
We took several great trips with the girls as well as some much needed kid-less trips, just the hubs and I.
We spent time with our families, time at the beach, lake, splash pads, parks, and back grounds.
We roasted, grilled, fished, hunted, smoked and baked delicious treats. Tried new restaurants, raided countless bakeries and devoured an insane amount of donuts.
We watched Poppy learn to run, climb, talk, draw and fall madly in love with her baby sister. We also witnessed Beany grow from a tiny infant to a strong smiley always happy 4 month old who loves to cuddle and admire her big sister.
I’ve watched my hubs be the best dad to our 2 sweet little girls. And boy do they love their dada.
We started the year as a growing family of 3 and ended it as a deliriously happy family of 4. 2017 was one of my favorite years ever.
So I’m started the new year on a healthy note with one of my favorite morning treats. Granola. And in honor of the winter season, I’m making GINGER MOLASSES GRANOLA.
Ginger, cinnamon, nutmeg and cloves give this granola a warmth and spice. While the molasses lends a dark sweetness that is so festive, wintery and comforting. Add it to creamy yogurt or enjoy it with milk and man oh man! Get ready for a party in your mouth.
As I sit here reminiscing about 2017 next to a smiling baby and the flickering light of my favorite candle, I know I am so fortunate and grateful for this life and the people in it.
Cheers to 2018, all good things and delicious granola.
Roughly 8 cups
The egg white in this recipe is optional. What it does is allow the granola to clump up even more creating delicious crunchy clusters of granola. This granola will save for a 2 months in a sealed container or bag.
Ingredients
- 2 cups rolled oats (gluten-free if desired)
- 1 cups raw nuts (almonds, pecans or walnuts)
- 1/2 cup sunflower seeds
- 1/2 cup pumpkin seeds
- 1 cup unsweetened coconut flakes
- 1/4 teaspoon sea salt
- 2 teaspoons ground cinnamon
- 1 ½ teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/4 cup coconut or olive oil
- 1 egg white (skip if Vegan)
- 1/3 cup maple syrup
- 1/4 cup blackstrap molasses
Instructions
- Mix oatmeal, nuts, seeds, coconut flakes, salt, cinnamon, ginger, cloves and nutmeg into a large bowl.
- Add maple syrup, coconut oil, and molasses.
- Beat egg white until frothy (if using). Mix well into granola mixture.
- Spread out the granal on a large baking sheet lined with parchment paper or a silicone baking mat for easy clean up. If you don’t mind cleaning an extra pan, spread granola directly on the cookie sheet.
- Bake at 300F degrees for 35-45 minutes or until golden brown. Start checking granola after 30 minutes. For clumpy granola, do not stir while baking. For looser granola stir halfway through.
Originally posted 2018-01-01 07:17:42.
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