Winter Fruit and Yogurt Breakfast Bowls with Gingerbread Granola

• Produce

  • 1/2 cup Candied ginger
  • 1/2 tsp Ginger, ground
  • 1 Peeled and segmented pink grapefruit
  • 1 Pomegranate arils

• Condiments

  • 2 tbsp Maple syrup
  • 1 tbsp Molasses

• Pasta & Grains

  • 1 1/2 cups Oats, old fashioned

• Baking & Spices

  • 1/4 tsp Cinnamon, ground
  • 1/8 tsp Cloves, ground
  • 1/2 cup Dark chocolate
  • 1/8 tsp Nutmeg, ground
  • 1/4 tsp Salt

• Nuts & Seeds

  • 1/2 cup Hazelnuts

• Dairy

  • 2 tbsp Butter, unsalted
  • 1 Greek yogurt, non-fat

• Other

  • Sliced Fuyu (non-astringent persimmon

Found on floatingkitchen.net

Description

Ingredients

• For the Granola
• 1 1/2 cups old-fashioned oats
• 1/2 cup hazelnuts, roughly chopped
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cinnamon
• 1/8 tsp. ground cloves
• 1/8 tsp. ground nutmeg
• 1/4. tsp. salt
• 2 tablespoons unsalted butter
• 2 tablespoons maple syrup
• 1 tablespoon molasses
• 1/2 cup roughly chopped candied ginger
• 1/2 cup roughly chopped dark chocolate
• For the Yogurt Bowls
• Non-fat Greek yogurt
• Peeled and segmented pink grapefruit
• Sliced Fuyu (non-astringent) persimmon
• Pomegranate arils

Directions

• In a dry non-stick skillet over medium heat, combine the oats, hazelnuts, spices and salt. Cook, stirring constantly, until the mixture is fragrant and toasty, about 2-3 minutes. Add the butter, maple syrup and molasses and cook for about 2 minutes more, stirring constantly to make sure everything is evenly coated and doesn’t burn. Remove the skillet from the heat. Transfer the granola to a parchment paper-lined baking sheet to cool. Once fully cooled, stir in the candied ginger and dark chocolate. The granola can be used immediately, or stored in an airtight container for up to 1 week.
• To assemble the breakfast bowls, add the yogurt and fruit to your bowls. Top with some of the granola. Enjoy immediately.