Christmas granola

In years past, Christmas has always meant a solid week of flour-covered countertops, chocolate under my nails and an oven permanently heated to 375 degrees. In other words, cookie baking. However, in this first year of grown up, working girl life split between northern and southern California, I had to figure out a less time-consuming way to spread holiday cheer. The solution? Granola.

The beauty of granola is that it is so darn versatile. Snack on it out of the bag, eat with milk like cereal, sprinkle on top of yogurt, use as an ice cream topping... you get the idea. You can also put just about anything in it, which makes it perfect for anyone's tastes. I decided on maple-pecan-cranberry and chocolate gingerbread granola for my gift giving this year, but I'm excited to see what other fantastic combinations I can develop.

Once you've decided what to put in it, granola is super easy to make. Mix everything dry together and mix everything liquid together - then combine those two and bake! Done. If you like super chunky granola like me, then don't stir too much during baking. If you like little pieces, stir away to break up the mixture.

Note: The recipe I have posted for the chocolate gingerbread granola is very spicy - just like eating intense gingerbread! I loved to put it on top of vanilla ice cream with some chocolate sauce... But if you're in the mood for something milder, cut the spice quantities in half.

Chocolate Gingerbread Granola
Adapted from How Sweet It Is

2 C rolled oats
1/3 C shredded coconut
1/2 tsp salt
1/2 tsp vanilla extract
1/3 C honey
1/3 C molasses
1 tsp cinnamon
1 tsp ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/2 C chocolate chips, chopped

Directions: Preheat 375 degrees and line baking sheet with parchment.

Combine cinnamon, ginger, cloves and nutmeg in a small bowl. Combine oats, coconut, chocolate and salt in a large bowl, then stir in spice mixture. Combine vanilla, honey and molasses in a small bowl and pour over dry mixture. Stir until totally moistened - add honey 1 tsp at a time if needed.
Spread uncooked granola onto the baking sheet and bake for 20 minutes, stirring every 5 minutes or so. The chocolate will melt and spread over the granola pieces as it cooks. The granola is done when it is golden and toasty - don't let it burn!



Pecan Cranberry Granola
From Healthy Food For Living

1 1/2 C rolled oats
1 1/2 C puffed rice cereal
6 Tbsp unsweetened applesauce
1/4 C pure maple syrup
1/2 tsp vanilla extract
1 tsp cinnamon
1/4 tsp salt
1/2 C chopped pecans
1/2 C dried cranberries

Directions: Preheat oven to 325 degrees and line baking sheet with parchment.

Whisk together applesauce, maple syrup, vanilla, cinnamon and salt in a small bowl. Stir together rolled oats and rice cereal in a large bowl, and pour liquid mixture over. Stir to moisten completely, then spread onto prepared baking sheet.

Bake for 30 minutes, then add chopped pecans and stir to combine. Bake for another 10-15 minutes until granola is golden and crunchy. Stir in dried cranberries and let cool completely.

Happy holidays!