Gingerbread Granola Compote
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Ingredients
- 3 cup oats, dry
- 1 cup almonds, sliced
- 1 cup walnuts, chopped
- 1/2 cup flaxseed, ground
- 1/2 cup brown sugar
- 1/3 cup molasses
- 1/3 tablespoon olive oil
- 3 teaspoon vanilla extract
- 3/4 teaspoon salt
- 2 teaspoon cinnamon
- 2 teaspoon ginger, ground
- 3/4 teaspoon nutmeg
- 1/2 teaspoon cloves, ground
- 3 cup cranberries, dried
Toppings
- 1 cup applesauce, unsweetened
Instructions
- Heat oven to 300 degrees.
- Mix oats, almonds, walnuts, and flax seeds in one bowl.
- Mix all remaining ingredients (brown sugar through cranberries) in a second bowl. Combine the two until the sugars coat all the oats.
- Spread granola onto two cookie sheets (no spraying necessary). Bake in the oven for 20 minutes. Stir ingredients, then return to oven for 15 mins, check often to be sure it doesn’t over bake or burn. Expect some darkening from the molasses.
- Top with Applesauce.
- Take out and allow to cool. Store in an airtight container. Leftover granola will be used for Thursday’s breakfast.
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Nutrition
Calories: 488kcal | Carbohydrates: 82g | Protein: 11g | Fat: 16g | Saturated Fat: 2g | Sodium: 159mg | Fiber: 10g | Sugar: 48g
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