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.
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!
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
- 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.
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