It can’t be denied anymore: winter is here. At night the temperature drops below zero and the fall leaves adorn little of the trees. The good thing about winter is that you feel comfortable at home. It also means you travel less and therefore cook and bake more at home. You also take longer to eat breakfast, because you are less inclined to step out into the fresh air when the weather turns bad. And what better way to start the day than with something sweet, but not totally unhealthy? That’s where our Gingerbread Granola comes in, or as a friend of mine used to call it: Healthy Chocolate Cross.

If you don’t like the taste of gingerbread at all, you definitely can’t add gingerbread spice to the granola. However, I think it’s really delicious at the start of the Christmas season. Obviously, I use it less and less during the Christmas season as well, as it seems you are constantly confronted with the smell and taste of gingerbread during the Advent season. Healthy chocolate crosses come out of the oven. Healthy because you don’t use granulated sugar, and even though the color might suggest it, not chocolate, but cocoa powder. Maple syrup is used as a sweetener for gingerbread granola. if you choose If you’re interested in sugar alternatives to sweeten, we’ve summarized our favorites here for you.,

You can serve Gingerbread Granola with milk or yogurt. As per your taste. I prefer the local version with Greek yogurt though. Then there’s the pomelo. It brings out some fruity sweetness, but also sports mild bitter notes and perfectly rounds off the flavor of a winter bowl with gingerbread granola.

Fancy even more colorful breakfast bowls? Then look here:

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Winter Bowl: Gingerbread Granola with Yogurt and Pomelo

description

Our Gingerbread Granola brings the spirit of Christmas to the breakfast table.

preparation

1. Preheat the oven to 160 degrees (circulating air). Mix together all the ingredients except yogurt and fruits in a bowl. Spread the mixture evenly on a baking sheet lined with parchment paper and bake in the oven for 22 minutes until everything is nice and crisp.

2. Keep turning in between so that the top part does not get too dark. Then take it out and let it cool.

3. For the Bowl Pour the Gingerbread Granola into a bowl with the yogurt and pomelo and enjoy together.