Spiced Gingerbread Granola

(Natural) sugar and spice and everything nice, that’s what this granola is made of! At Christmas time, I welcome allll the ginger, cinnamon, and molasses flavored foods one can allow. This granola fits the bill and is loaded with equally as many superfoods to power up your antioxidant network at a time when all the crud seems to be spreading like wildfire.

Make our list of superfoods, and check it twice:

Red:
Dried goji berries
Dried cranberries

Green:
Pepitas
Pistachios

White:
Cocoa butter
Slivered almonds
Unsweetened coconut flakes

Goji berries are the most concentrated source of beta carotene in the world. Just a handful a day of these little powerhouses can improve vision within a month(Note: they are a Nightshade). Goji berries and cocoa butter are not the sweetest things that will ever touch your tastebuds, but the sweetness from maple syrup and molasses will cover any bitterness. You might even choose to add in some chopped candied ginger, but that flavor is not for the faint of heart, especially if you plan to gift these to someone who might just be stepping into the world of healthy eating.

There’s just enough sweetness that still makes it a healthy breakfast or snack. I prefer mine in a bowl with some vanilla almond milk and a scoop of peanut butter. There’s a slight chance I’m eating that exact combination as I type this. These make the most festive gift for teachers, church workers, or neighbors, while still passing on the gift of good health too.

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I’ve burnt at least two batches of these, turning a lot of deliciousness into bird food. I speak from experience when I say to watch this stuff closely and cook it low and slow! I suggest adding all the colorful foods (with the exception of the almonds) until after the oats are cooked. I tested one batch that had the pepitas go through the cooking process in the oven and the pretty green color turned to brown.

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Spiced Gingerbread Granola

  • Servings: 6 cups
  • Difficulty: Easy
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Ingredients

Granola Mixture

  • 4 cups old fashioned oats
  • 1 cup slivered almonds
  • 1 1/2 teaspoons cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1/4 teaspoon cloves
  • 1/2 teaspoon sea salt
  • 1/4 cup slivered almonds
  • 1 teaspoon vanilla
  • 1/2 cup melted coconut oil
  • 1/4 cup pure maple syrup
  • 1/4 cup molasses

  Superfood Add-Ins:

  • 1/4 cup dried coconut
  • 1/4 cup cocoa butter
  • 1/4 cup dried cranberries
  • 1/4 cup dried goji berries
  • 1/4 cup pepitas
  • 1/4 cup shelled pistachios
  • 1/4 cup candied ginger (optional)

Directions

Preheat oven to 250 degrees and line a large jelly roll pan with parchment paper. In a large mixing bowl, combine oats, spices, and slivered almonds. Stir in the wet ingredients; maple syrup, molasses, coconut oil, and vanilla. Stir until the oats and nuts are completely coated.

Spread the coated oat mixture out onto the prepared pan and spread it in an even layer. Bake for 15 minutes, stir, and bake for an additional 15 minutes. The granola will begin to crisp and turn a rich golden color.

Once the granola is nearly cool (but not completely, as you want some heat remaining to allow the cocoa butter to melt just a little bit!), add all the colorful mix-ins; dried berries, nuts, coconut, and cocoa butter.

Let granola cool completely before breaking it into pieces for storing. Store in an airtight container for up to two weeks, or refrigerate for longer.

Photos and Content Copyright © Jaclyn Beaty Nutrition, 2018


Babyfood Liver Pate

High quality organ meats are one of the best foods to introduce to babies starting around 6 months. I have introduced chicken liver and beef liver pate to my babe as first foods, and aim to offer this around 3-4 servings a week for adequate iron, choline, and zinc.

For more on why this is a perfect first food, read my article on 6-9 month feeding practices.

If you cringe at the word ‘liver’ or it isn’t something that has ever passed your lips, don’t mistake that for meaning your baby won’t like it either. When pureed with chicken broth or bone broth, it’s the most nutrient dense food your baby could eat, second to mother’s milk.

 

 

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I like to save a small jar in the refrigerator for immediate use, and then freeze the rest into mini-muffin molds and freeze along with the rest of my baby food stash. For more on feeding babies through a nutritional spectrum, click here.

Baby Liver Pate

  • Servings: 16, one ounce servings
  • Difficulty: Easy
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Ingredients

Babyfood Liver Pate

  • 1 lb high quality organic chicken liver
  • 1/2 cup bone broth, chicken broth, or water
  • pinch of sea salt

Directions

In a small saucepan, bring livers and broth to boil, then reduce to simmer for 8-10 minutes. I use an instant read thermometer to check the internal temp of the liver has reached 165 F. Transfer livers and broth to high-speed blender, add salt, and puree until desired consistency is achieved. 

Reserve a single serving of liver pate to use within 1-2 days, and transfer the remaining into silicone sections or muffin tins and freeze in small portions until ready to use.

Photos and Content Copyright © Jaclyn Beaty Nutrition, 2019