Gingerbread Granola: Perfect for Your Breakfast Bowl

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.

READ Ebb and flow: mini volcanoes on the beach

Fancy even more colorful breakfast bowls? Then look here:

knew? Every Friday morning we sweeten your breakfast with our EAT CLUB newsletter. Sign up if you want top-class tips and tricks from the kitchen and are always on the lookout for new food trends and creative recipes.