It’s the day before Thanksgiving—let us give thanks for the day before Thanksgiving. Thanksgiving eve, if you will. The day before Thanksgiving means the day before a long weekend for most people and the day before feasting and spending time with loved ones. ….it’s probably a little too early in the morning to be so mushy, huh?
One thing it’s not too early for? GINGERBREAD. You all said so in this post so I feel it’s appropriate to post all things gingerbread 😀 True story: one time last year I made a very, very similar recipe but never got around to perfecting it. Shameful, I know. This year I set aside some time to do so, and boy did I perfect it—this stuff is grrrrreat! (said in the Tony the Tiger voice).
You can eat it plain, you can eat it atop yogurt or you can eat it with milk like cereal. Speaking of cereal.. cereal is something I used to eat every single day for probably 18 years straight. Then, one day, I fell in love with eggs and sort of stopped eating it. I can honestly say that I rarely crave cereal anymore. But but but… as soon as I poured milk into the bowl of granola I immediately remembered why I spent so many mornings chomping down on cereal (literally chomping because I sometimes accidentally chew like a cow). Just ask my college roommate who had the pleasure of listening to me chew for four years straight. I think I’ve got my chewing under control now.
The only thing better than gingerbread is chocolate gingerbread and that’s a fact. Crunchy, chunky, chocolate gingerbread granola, and that’s exactly what you’ll get with this recipe. Feel free to double, triple or quadruple the recipe so you have granola for days rather than eating it all in one sitting like I did….. #noshame
Happy happy happy Thanksgiving eve, all!
Chocolate Gingerbread Granola
- 2 cups oats
- 2 tsp cinnamon
- 1 1/2 tsp ginger
- 1/4 tsp all spice
- Pinch of nutmeg
- 1/4 cup coconut oil melted
- 1/4 cup maple syrup
- 1 tbsp molasses
- 1/2 tsp vanilla
- 1/4 cup chocolate chips
- Preheat oven to 350°.
- Pour oats into a large bowl and add cinnamon, ginger, all spice, and nutmeg.
- In a microwave safe bowl, melt coconut oil until it is a liquid.
- Add coconut oil, syrup, molasses, and vanilla to oats; stir well.
- Grease a baking sheet with nonstick spray or coconut oil.
- Spread oats out on baking sheet and bake for 10 minutes.
- Remove from oven and add chocolate chips; bake for an additional 2 minutes.
- Remove from oven and enjoy!
Q: How often do you eat cereal?