Miya's Kitchen: Cranberry Ginger Granola Notes

By Miya Kusumoto / Photography By Miya Kusumoto | March 31, 2017
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Cranberry Ginger Granola ingredients
Make a batch of this granola on Saturday for a quick breakfast all week long.

What is your weekday morning routine? Mine is spent pressing snooze, chugging my coffee and rushing out the door with no time for breakfast. Ok, maybe there are a few more steps peppered in there, but that is how it feels. All I know is that my weekday mornings are exponentially better when I spend a little extra time on the weekend prepping myself (and my meals) for the week ahead. This granola has been a staple in the meal prep breakfast rotation for quite some time. It is easy to prepare and it makes my apartment smell divine. And if you are the type of person who wants ice cream, rather than yogurt, for breakfast, it tastes great on that, too. It’s easy to take to the office and it tastes better than any store bought granola.

This granola’s x-factor is the addition of crystallized ginger and cranberries to the finished product. They give the granola a nice zing and they complement Greek yogurt’s taste and texture. I recommend making a big batch on the weekend and eating it throughout the week, topped with a spoonful of Greek yogurt and fresh fruit.

Article from Edible Northeast Florida at http://ediblenortheastflorida.ediblecommunities.com/eat/miyas-kitchen-cranberry-ginger-granola-notes
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