Posts by tag: snack

  • Winter Fruit and Yogurt Breakfast Bowls with Gingerbread Granola

Winter Fruit and Yogurt Breakfast Bowls with Gingerbread Granola

Posted on December 5, 2016

Summer fruit seems to get all the attention. Each year, people go a little bit crazy in the head over farm stand peaches, juicy watermelons and just-picked blueberries.

And let’s not even get started on fresh cherries. Those things could cause rioting in the streets.

Admittedly, I’m guilty of this behavior as well. I’ve certainly noticed that I tend to have a preference for Summer fruits over those that are available during other times of the year. And in the cooler months, my focus shifts more towards root vegetables and hearty greens. Some weeks, I think I could almost forgo fruits entirely.

But I’ve come to appreciate that there are so many delicious “fruity” offerings in the Winter. And this year, I’m determined to take advantage of them all. Luckily for me (and for you!), my Winter Fruit and Yogurt Breakfast Bowls with Gingerbread Granola are a great way to do just that. Loaded with persimmons, pomegranates and grapefruit segments, these bowls will have you falling in love with Winter fruits all over again.

Winter Fruit and Yogurt Breakfast Bowls with Gingerbread Granola |

Granola is a food that I like. And I eat it often. But it’s not something that I typically go crazy over. Until now, that is. I absolutely COULD NOT STOP eating this gingerbread granola. It’s spiced just right. And the chunks of candied ginger and dark chocolate are to die for. I guarantee you’re going to find yourself making it over and over again (even when it’s not “gingerbread season” anymore). Oh and did I mention that it takes less than 10 minutes to prepare?!?! Seriously. Stovetop granola FOR THE WIN. Why have I been wasting so much time baking granola in the oven all these years. Not sure I’ll ever go back to making it that way again.

I’m sharing these Winter Fruit and Yogurt Breakfast Bowls with Gingerbread Granola as part of our monthly #eatseasonal recipe round-up organized by Becky from Vintage Mixer. If you’re finding yourself in a cooking rut, look no further than Becky’s December Produce Guide, which has a ton of inspiring recipes that take advantage of this months fruits and vegetables. Oh and a bunch of my blogging friends have created new recipes as well, which you can find linked below. Go check ‘em all out!



Winter Fruit and Yogurt Breakfast Bowls with Gingerbread Granola

Yield: Makes 3 cups of granola

Winter Fruit and Yogurt Breakfast Bowls with Gingerbread Granola


  • 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


  1. 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.
  2. To assemble the breakfast bowls, add the yogurt and fruit to your bowls. Top with some of the granola. Enjoy immediately.

December Eat Seasonal Recipes

December Eat Seasonal Recipes

Roasted Persimmon Ice Cream by Cafe Johnsonia

Pomegranate Vinaigrette by Joy Food Sunshine

Potato Leek Soup with Italian Sausage by Completely Delicious

Winter Greens with Pomegranate Seeds and Olives by Letty’s Kitchen

Asian Kale Power Salad by She Likes Food

Crunchy Apple-Pear Salad with Pomegranate, Pine Nuts & Yogurt by Simple Bites

Pesto Pasta with Crispy Brussels Sprouts and Bacon by Vintage Mixer

Mini Cranberry Orange Cheesecakes with Gingersnap Crust by Flavor the Moments

Beet and Root Vegetable Tian with Apple Cider Reduction by Food for my Family

  • Polenta Bites with Crispy Brussels Sprout Leaves, Ricotta and Chutney

Polenta Bites with Crispy Brussels Sprout Leaves, Ricotta and Chutney

Posted on November 17, 2016

Disclosure: This post is sponsored by Stonewall Kitchen. All opinions are my own. Thank you for supporting brands and companies that help to keep my little kitchen afloat!

It’s no secret that I love appetizers. Just sit me down in front of a spread of bite-sized foods and I’ll be pretty happy. I can easily skip the main event all together. Cocktails, finger foods and desserts are where it’s at, in my humble opinion. No need to go to all the trouble of roasting up a whole turkey just for me!

And you know what? I kind of have an inkling that you all might be feeling exactly the same way. So today, I’m bringing you these adorable Polenta Bites with Crispy Brussels Sprout Leaves, Ricotta and Chutney for all your snacking pleasures. You’re welcome.

Polenta Bites with Crispy Brussels Sprout Leaves, Ricotta and Chutney |

My go-to appetizer is usually some kind of toasty bread piled high with cheese and ALL THE toppings. But this year, I really wanted to create something gluten-free. And while I certainly could have just used gluten-free bread, that seemed like a bit of a cop-out. Then I remembered my friend Sarah’s polenta bites from the Summer, and I decided to try my hand at creating a festive Fall/Winter version that would be appropriate for Thanksgiving and Christmas Holiday entertaining. My rendition has whipped ricotta cheese with fresh herbs, a flavorful chutney, a few crumbles of bacon and everyone’s favorite seasonal vegetable – brussels sprouts.

There are a few separate steps required to make these polenta bites. But none of them are particularly taxing or time consuming. The polenta gets baked in the oven (no stirring required!), and can be prepared up to a day or two in advance, which is a huge time saver. And you can even separate out the brussels sprout leaves ahead of time as well, storing them in your refrigerator until you’re ready to crisp them up.

I should warn you that these crispy brussels sprout leaves are highly addicting. Once you start munching on them, it’s hard to stop. You’ll be amazed at how quickly an entire pan can disappear!

Polenta Bites with Crispy Brussels Sprout Leaves, Ricotta and Chutney |

But the real star of the show is the Holiday Chutney from Stonewall Kitchen. With it’s blend of fruits (including pears, cranberries and rhubarb) and warming spices, it provides the perfect tart-sweet balance to offset the other savory-salty ingredients in this recipe. Which ultimately makes these polenta bites one heck of a well rounded appetizer.

Both literally and figuratively. You know, because they are round.

Ugh. I’m the worst. Sorry.

Stonewall Kitchen’s Holiday Chutney is also a great addition to any charcuterie or cheese plate (these Simple White Crackers are my favorite!). And it’s a wonderful topping for baked ham, pork or chicken. I like to keep a jar on hand at all times, because it totally helps me bring my A-game to the table around the Holidays!



Recipe inspired by The Kitchn

Polenta Bites with Crispy Brussels Sprout Leaves, Ricotta and Chutney

Yield: Makes 16-24 bites, depending on the size

Polenta Bites with Crispy Brussels Sprout Leaves, Ricotta and Chutney


  • For the Polenta
  • 4 cups water
  • 1 1/4 cups polenta
  • 1 tsp. salt

  • For the Toppings
  • 4 slices bacon, diced
  • 4 cups loosely packed brussels sprout leaves
  • 2 tablespoons extra-virgin olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • About 1/2 cup Stonewall Kitchen Holiday Chutney

  • For the Whipped Ricotta
  • 1 cup whole milk ricotta cheese
  • 1/4 cup cream cheese, softened at room temperature
  • 1 tablespoon heavy cream
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1 tsp. fresh parsley leaves, finely chopped
  • 1/2 tsp. fresh thyme leaves, finely chopped
  • 1/2 tsp. fresh sage leaves, finely chopped


  1. To prepare the polenta, pre-heat your oven to 350 degrees. Generally grease an 9 X 13-inch baking pan with non-stick cooking spray. Whisk together the water, polenta and salt in your prepared baking pan. Then transfer the pan to your pre-heated oven and bake until the polenta is firm, about 50 minutes. Remove the baking dish from your oven and set it on a wire rack to cool. Then transfer it to your refrigerator to chill for at least 6 hours or up to overnight.
  2. Add the chopped bacon to a non-stick skillet over medium-high heat. Cook until crisp, stirring frequently. Transfer the cooked bacon to a paper towel-lined plate to drain. Reserve the bacon fat.
  3. To prepare the brussels sprout leaves, pre-heat your oven to 400 degrees. Add the brussels sprout leaves to a large bowl. Drizzle with the olive oil, then use your fingers to rub the olive oil over the leaves, making sure to separate any leaves that are stuck together. Spread the brussels sprout leaves out onto a baking sheet and sprinkle with the salt and black pepper. Bake in your pre-heated oven until slightly crispy, about 10-12 minutes. Remove and set aside.
  4. Cut the chilled polenta into appetizer-sized bites. You can use a round cookie/biscuit cutter to make circles. Or use a knife to slice it into triangles or squares. Arrange the polenta bites onto a baking sheet. Brush the tops with some of the reserved bacon fat. Then transfer the polenta bites to your pre-heated oven and bake until warmed through, about 5 minutes.
  5. Meanwhile, make the whipped ricotta. Add the ricotta, cream cheese, milk, salt and black pepper to a medium bowl. Beat with your hand mixer until well combined and smooth. Fold in the fresh herbs. Set aside.
  6. To assemble the polenta bites, first spread some of the whipped ricotta onto the surface of the warmed polenta. Top with the Holiday Chutney, a couple pieces of bacon and a few crispy brussels sprout leaves. Serve and enjoy!

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