I’m so stinking excited about Christmas coming.  In fact, I’m almost disappointed we’re already so close because that means even less time to look forward to it.  And when am I going to find time to squeeze in opportunities to make all those fun Christmas recipes I pinned?

So, I had to start somewhere, and I decided to start with a gingerbread granola recipe that I found on (obviously) Pinterest.

I like my granola to be so crunchy that it’s almost burnt.  My husband, oddly, prefers it raw, as in completely pre-baking. He thinks that I ruined the granola by baking it.  I disagree.  He hasn’t prepared a rival batch yet, so it must not have been that troubling…

This granola is full of stuff that I love like a mix of tasty toasted nuts, and it also has an ingredient I’d never tried before – millet.  I learned that millet is REALLY GOOD.  (At least it is when it’s coated in molasses and toasted in the oven… )

Isn’t granola pretty?  I finished the whole batch by eating it plain or pretending it was cereal, dousing it with almond milk and devouring it in large quantities from a bowl.  (No, I’m not trying to bulk up, I just couldn’t help it.)  However, I think it would be awesome over yogurt – maybe a Greek yogurt swirled with leftover cranberry sauce from Thanksgiving and topped with crunchy gingerbread granola?  Mmmmmmm.

You can find the recipe for Gingerbread Granola here at Well Plated.

So, now I need to decide what else is going to make the cut on my list of holiday recipe hopefuls…