Unrefined Living

maintaining a healthy balance of the mind, body, and plate

Chocolately Cranberry and Ginger Spiced Granola

1 Comment

So, you might say I have a slight infatuation with granola.  I do.  I admit it.  But, it’s so yummy and fun to make I can’t help myself.  It also gives me a valid excuse to make a smoothie or nana ice cream so I can top it with my granola.  Not that I ever needed an excuse before…

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Anyway, I made this batch for the holidays and I am just now getting around to talking about it.  It’s been such a busy holiday season.  I am not even sure where the holidays went, or 2014 for that matter.  Oh, before I forget, HAPPY NEW YEAR!!

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Ok, ok, back to baking.  If you haven’t tried making your own granola yet, then put this on your 2015 to do list.  You probably won’t buy store brands after learning how easy and tasty (and healthy) making your own can be.  Unfortunate for Whole Foods and Trader Joe’s 😉

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I adapted my recipe from Cookie and Kate, hope you enjoy as much as I do.  And quick side note, feel free to increase the chocolate sauce measurements…if you are a chocoholic!

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 What you will need:
  • 3 cups rolled oats
  • 1 cup buckwheat groats
  • 3/4 cup walnuts
  • 3/4 cup pecans
  • 1/3 cup pumpkin seeds
  • 1 tsp sea salt
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 molasses
  • 1/2 cup coconut oil
  • 1/4 cup cacao powder (plus 1 tbsp more for thicker sauce)
  • 1/3 maple syrup
  • 3/4 tsp vanilla
  • 1/3 chopped dried cranberries
  • 1 cup flaked unsweetened coconut
  • (Optional) carob or chocolate chips

Preheat oven to 350 degrees F.  Line a baking sheet with parchment paper or silicone mat.  In a large bowl combine oats, nuts, salt, cinnamon, and ginger, and mix well.  Add in molasses.

Heat coconut oil in double boiler or microwave until melted (microwave is about 30 seconds on high).  Add raw cacao (or cocoa) powder, maple syrup, and vanilla to create a chocolatey sauce.  Pour chocolate sauce into bowl with other ingredients and mix well.

Spread granola mix evenly onto baking sheet and bake for about 10-15 minutes checking once to make sure edges aren’t burning.  The granola may need a nudge.  Then add the coconut and cranberries and bake for another 7-10 minutes, again keeping an eye on it to prevent from burning.  Remove from oven and let cool completely.  If the center seems slightly wet it’s ok, it will continue to cook as it cools, and it should get crunchier.  You might also like to add some carob or chocolate chips to your granola.  Chocolate makes everything better!

Store in an air tight container (mason jars work well), and will last for a few weeks.

Enjoy granola as a yogurt topping, or add to banana ice creamsmoothies, or smoothie bowls.  You might also enjoy adding granola to a bowl of warm milk as a warm cereal alternative.  Or just eat straight from the jar!

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One thought on “Chocolately Cranberry and Ginger Spiced Granola

  1. I never try making my own granola because it looks like there are so many things you need to do to get it together. This looks so easy. Yayyyyyyyy

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