Merry Christmas!! It’s less than a month away so I can officially say that now right? I’ve been holding off because I know so many of you had Thanksgiving to celebrate yet.
I think Canadians tend to start celebrating Christmas before Americans. Can you blame us? Our Thanksgiving is at the beginning of October and Christmas is the next big thing. What are we expected to do with all that extra time?
We have a tradition in our house of decorating for Christmas on the 24th of November. Of course, I start listening to Christmas music (my current favourite is Michael Bublé) far before that, but I have to hold off on decorating because I don’t want all those warm fuzzy feelings to be worn out by the time Christmas gets here.
I wanted to do the same for the blog so I forced myself to wait before sharing these yummy recipes with you. Now let the Christmas recipes begin!
Just the word “Gingerbread” conjures up warm fuzzy feelings in my soul. I can just hear the Christmas carols, see a fire flickering in a dimly lit room with the smell of spices wafting in the air and a mug of hot cocoa warming you up from the inside out. It’s amazing how food (or even the thought of food) can do that.
This Gingerbread Granola is a great way to start off the day with a Christmas-y feel. Molasses, cinnamon, cloves and ginger – all the flavours are there. But this is one gingerbread that you don’t have to hold back on. It’s healthy and wholesome with no added sugar. It’s also a breeze to throw together.
The perfect start to a cold and snowy day.
- ⅓ cup molasses (not blackstrap)
- 2 tablespoons canola oil
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 3 cups rolled oats
- 1 cup shredded coconut
- 1 cup walnuts, pecans or hazelnuts, chopped
- ½ cup raisins
- Whisk together molasses, oil, salt, cinnamon, ginger and cloves until well blended. Stir in oats, coconut and nuts until evenly coated. Spread onto two large rimmed baking sheets. Bake at 325ºF for 25-30 minutes, stirring occasionally, until oats are golden brown (if cooking both sheets at once, swap positions half way through baking time). Remove from oven and stir in raisins. Let cool completely before storing in an airtight container.