Voila – a great idea for a festive Christmas morning breakfast (um, sans candy cane of course – or not, haha!). This Chocolate Gingerbread Granola is absolutely delicious. I’ve got a few favourite breakfast staples – and between all the oatmeals, frittatas, pancakes, scrambled eggs and smoothies is GRANOLA (granola makes me feel hippyish too, why do I think that’s cool?!!). I gave this granola a holiday twist and health kick by adding anti-inflammatory ginger spice, iron-rich blackstrap molasses and raw cacao with all its flavonoids, iron and magnesium.
- 3 cups buckwheat
- 1 cup goji berries, soaked in water for 15 minutes and then drained
- 1 cup unsweetened shredded or flaked coconut
- 1 cup pumpkin seeds
- 2 tsp cinnamon
- 2 tsp ground ginger spice
- ½ tsp sea salt
- ¼ cup coconut oil
- ¼ cup blackstrap molasses
- ¼ cup maple syrup
- 2 Tbsp almond butter (or sunflower seed butter)
- ¼ cup raw cacao powder
- Heat oven to 300. Line a baking sheet with parchment paper.
- In a large mixing bowl, mix together the buckwheat, goji berries, coconut, pumpkin seeds, cinnamon, ginger and salt.
- In a small saucepan over low heat, melt and whisk together the oil, molasses, maple syrup and almond butter. Stir in the cacao powder.
- Add the wet to the dry ingredients and fold together until fully combined. Pour granola onto the lined baking sheet.
- Bake for 25 to 30 minutes. Let cool completely. Break the granola into chunks and store in large mason jars or zip locks, in the fridge.
Eat clean, run strong, be well… Cheers,
Sarah J Cuff, RHN