Gingerbread Granola Compote

Gingerbread Granola Compote

Gingerbread Granola Compote
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Serves: 12 servings
Serving Size = 1 cup each

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

Directions

  1. Heat oven to 300 degrees.  
  2. Mix oats, almonds, walnuts, and flax seeds in one bowl.
  3. Mix all remaining ingredients (brown sugar through cranberries) in a second bowl. Combine the two until the sugars coat all the oats.  
  4. 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. 
  5. Top with Applesauce.
  6. Take out and allow to cool. Store in an airtight container.  Leftover granola will be used for Thursday's breakfast.

Nutrition Facts

  • Nutrition per serving % daily value
  • Calories: 340 17%
  • Fat: 15 g 23%
  • Carb: 46 g 15%
  • Fiber: 6 g 24%
  • Protein: 7 g 14%
  • Sugar: 23 g
written by
Amy Roskelley

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