15-Minute Skillet Gingerbread Granola | Busy But Healthy


15 Minute Skillet Gingerbread Granola_1

Since I’ve now discovered how quick and easy skillet granola is, I can’t wait to come up with more flavors. My first creation, the 15-Minute Pumpkin Spice Skillet Granola was delicious, so I had to try another. This combination is amazing! I love pumpkin spice, and I also love anything gingerbread. This granola was to die for. So sticky, sweet and made these huge, delicious clusters of granola goodness.

15 Minute Skillet Gingerbread Granola_3

While granola is typically a breakfast staple, this batch didn’t even make it to the breakfast table. We were all sneaking pieces from the jar, and I sent a couple samples out for taste testing. It was about 2 days later that I realized it wasn’t going to last the week!

15 Minute Skillet Gingerbread Granola_4

This 15-Minute Skillet Gingerbread Granola would be great for any granola lover in your life. It would make a super cute homemade gift, and no one will be the wiser that it took literally 25 minutes (including prep time) to prepare.

15 Minute Skillet Gingerbread Granola_2

If you haven’t tried homemade granola before, I urge you to give this a try. If you love gingerbread, I can pretty much guarantee you’ll love it. I don’t recommend leaving out the crystallized (candied) ginger, as I think its what makes this recipe so yummy. Plus, if you have some leftover crystallized ginger, I highly recommend you try making my No-Bake Gingerbread Protein Balls as they contain it too! 🙂

15-Minute Skillet Gingerbread Granola



Recipe type: Breakfast

  • 2 cups large flake oats (old fashioned oats)
  • ¼ tsp salt
  • ⅓ cup raw almonds, chopped
  • 3 Tbsp crystallized ginger, chopped into small pieces
  • ¼ cup + 1 Tbsp honey
  • 3 Tbsp molasses
  • 3 Tbsp coconut oil, melted
  • 1 tsp vanilla
  1. In a large bowl, mix together all the dry ingredients (oats, salt, almonds & ginger).
  2. In a smaller bowl, whisk together all the wet ingredients (honey, molasses, melted coconut oil, vanilla).
  3. Mix the wet into the oat mixture and stir until evenly coated.
  4. Meanwhile, warm up a large skillet on the stove over medium heat.
  5. Place the granola in the skillet and allow to cook, turning frequently. I found a spatula works best.
  6. After about 10 minutes you’ll see the consistency change and mixture will appear less wet. It will remain sticky looking though. Cook another 5 minutes and turn frequently to prevent burning.
  7. Remove from heat, mixture will still appear a touch wet and sticky. Spread mixture out over a baking sheet lined with parchment paper or non-stick foil.
  8. Allow to cool and mixture should break easily into clusters and small pieces.

* Crystallized ginger is also known as candied ginger.

Serving size: ¼ cup Calories: 116 Fat: 4.6 g Saturated fat: 2.4 g Carbs: 18 g Sugar: 8.9 g Sodium: 40 mg Fiber: 1.4 g Protein: 2 g Cholesterol: 0 mg



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