Happy 2015! Gingerbread is the staple flavor of many winter baking recipes and treats. Starbucks has a Gingerbread Latte, grocery stores sell gingerbread house kits, and most food bloggers write one or more posts on different gingerbread eats. Now to hop on the bandwagon…
Now, I’ve tried the Gingerbread latte and I think its gross. Personally I think all the flavored Starbucks lattes are awful tasting, especially the Pumpkin Spice. Seriously though, who wants a glob of pumpkin pie goop at the bottom of their drink.
Yeah, no thanks.
Back to the topic at hand: Granola.
I love love love granola. Its versatile and typically gluten-free. I eat it with almond milk (or regular milk) like cereal, on top of yogurt to add a little crunch, or even just by itself as a little crunchy snack. Oats are gluten-free but are not labeled GF because there could be wheat contaminants where the oats are processed. Therefore, if you are strict with your gluten-free diet I recommend buying Gluten-Free oats, but if not, I just stick with Quaker Rolled Oats.
This recipe was adapted from The Minimalist Baker. I left out the mixed nuts, molasses and most of the sugar because I didn’t want the granola to be overly sweet. You can add more cane sugar, maple syrup or even honey if you want your granola to be sweet.
As I’m writing this, I can smell the granola baking in the oven. The scent is heavenly and it tastes even better! According to mom, it’ll even taste good on ice cream. The spices blend together perfectly and give the granola just the right amount of gingerbread flavor: not to gingery, yet not to mild.
I calculated the nutritional information for those who are interested too! This granola has (per 1/4 cup):
• 124 calories • 5 grams total fat • 18.6 grams carbohydrates • 5 grams sugar • 2.5 grams protein • 2.1 grams dietary fiber
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