Christmas gingerbread coconut granola.
Today’s task… workout then prep all the food that I can. My first menu item was this gingerbread granola for Christmas breakfast. It’s the one breakfast food in our house that everyone will eat. Some will top their vegan yogurt with it… some will eat it solo or mixed with cashew milk (even vegan egg nog). The aroma is absolutely heavenly and screams Christmas. This also makes the perfect hostess or food gift in case you’re in a pinch.
No time to waste today so let’s get started…
3.25 cups of rolled oats (just regular not quick cooking or thick cut)
1 cup of thicker cut (wide) coconut strips
1 cup sunflower seeds
1/2 cup of walnuts
1/4 cup pumpkin seeds (pepitas)
1/4 cup of hemp hearts
1/4 cup of whole flax seeds
1 cup of dried fruit of your choice (I used dried tart cherries)
One 2 inch nub of fresh ginger (peeled and grated)
1 tablespoon of ground cinnamon
2 good pinches of sea salt (I used pink Himalayan)
1/2 cup of coconut oil
1/3 cup of maple syrup
1/4 cup of black strap molasses
An additional pinch of salt
Preheat your oven to 275 degrees. Line your baking sheet with parchment paper.
In a large mixing bowl, combine the oats, coconut, seeds, hearts, fruit, cinnamon, ginger and salt. Stir to combine. In a bowl, add your oil, syrup and molasses. Whisk to combine and microwave for 1 minutes. Whisk again and then pour over the oat mixture. Stir to coat completely. Pour the coated mixture onto the prepared baking sheet. Bake for 60 minutes, stirring every 20 minutes. Once one hour has concluded, remove and let the granola cool for 25-30 minutes. As it cools, the mixture will firm up. Store in an airtight container for up to 2 weeks.
Wrap up time before I head off to cook some more 🙂
Sunday: 9 outdoor miles
Monday: HIIT/lifting workout
Tuesday: 8.01 outdoor miles (bitter cold)
Wednesday: Eliminated my rest day for a run. 8.6 outdoor miles
Thursday: 1h 20m weightlifting/HIIT & short swim 1000m
— Knead to Cook