Tag Archives: cranberry

Fuel Up Festively – Gingerbread Cranberry Protein Granola Recipe

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jennifer fisher thefitfork gingerbread granola text

Some might say it’s “too soon”  — too soon to post a gingerbread-flavored recipe or even hint at the Christmas and winter holiday season.  But, when I was in my neighborhood grocery store today, I noticed that the displays had changed overnight from pumpkins and Halloween candy just the day prior to stuffing mixes, tree trimmings and fruit baskets (yes, I shop for food every day – three teen boys)! Halloween hasn’t even officially happened yet!

Some might also say that it’s “too soon” to do another granola recipe seeing as that’s what I just shared in my last post for Pumpkin Protein Granola. But, hello – look what showed up on my doorstep today – a mountain of muscle-making products from Designer Whey as part of their 20th anniversary celebration. I knew I had to whip up more good-for-me goodies and this time it would be Gingerbread – Cranberry Protein Granola.

designer whey year supply

Their 100% Premium Whey Protein Powder is what I’ve been using in these recipes for various protein granolas. Lots of great flavors that whisk up really easy with the liquid ingredients – no lumps or clumps! I love putting a little protein powder in my recipes; it helps me build lean muscle, gives me longer lasting energy  and curbs my hunger between meals. Adequate protein for all my meals and recovery snacks (I aim for 100g a day) keeps me ready to take on the world!

A busy weekend - podium finish at 10 mile race, practicing crow pose & cartwheeling at Prevention Magazine's #R3Summit.

A busy weekend – podium finish at 10 mile race, practicing crow pose & cartwheeling at Prevention Magazine’s #R3Summit.

jennifer fisher thefitfork gingerbread granola 

Gingerbread – Cranberry Protein Granola Recipe

jennifer fisher thefitfork gingerbread granola ingredients

Ingredients:

  • 4 cups old-fashioned oats
  • 1/3 cup raw shelled hemp seeds
  • 1 cup raw pecans, chopped
  • 1 teaspoon fine-grain sea salt
  • 1teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/3 cup coconut oil, melted
  • 1/2 cup real maple syrup
  • 1/4 cup molasses
  • 1/3 cup water
  • 1/3 cup vanilla protein powder (2 scoops)
  • 4 ounces unsweetened applesauce
  • 3/4 teaspoon vanilla
  • 2/3 cup chopped dried cranberries

Instructions

Preheat the oven to 325 F degrees and line a rimmed baking sheet with parchment paper or Silpat. In a large mixing bowl, combine the oats, hemp seed, nuts, salt, cinnamon and ginger. Stir thoroughly to combine; set aside.

In medium pot, stir in the oil, maple syrup, molasses, water, applesauce, protein powder and vanilla over medium-low heat. Use a whisk to incorporate ingredients until smooth and just starting to bubble, about 3 to 4 minutes.

Add dry oat-mixture ingredients into pot; use spatula to stir and coat evenly. Turn the granola out onto prepared pan and spread it in an even layer. Bake for 20 minutes; remove to stir up granola so that it cooks evenly. Bake for an additional 20 to 25 minutes for a total of 40 – 45 minutes.

Remove from oven and allow to cool. The granola will continue to dry out a bit more during the cooling process. Store in an airtight container.

Makes approximately 6 cups of granola.

Plethora of Pears? Try this Cranberry-Ginger Pear Crumble Recipe

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When you have a plethora of pears that won’t last until the morning, make pear cobbler. It’s that whole lemon-lemonade philosophy! I came into a large windfall of sliced red pears that didn’t get used in a recent cooking demonstration because I couldn’t bear to see them be thrown away. I mean, not are pears a favorite winter fruit high in fiber, anti-oxidants, minerals and vitamins, they are just darn tasty. Plus, someone else had already done all the legwork, lovingly slicing them and tossing with a bit of lemon juice for freshness. So, with no shame (my son calls me a raccoon for this behavior), I skillfully rescued them from their ultimate demise in the dimpsty-dumpster.   “Wait, I’ll take those!” I say like a brash bandit! And, when I got home, I whipped up this scrumptious Cranberry-Ginger Pear Crumble from ingredients I already had squirreled away in the pantry. That reminds me, next time I will add nuts!

Cranberry-Ginger Pear Crumble Recipe

  • 6 pears, sliced (choose pears that are ripe yet still firm)
  • 1 tablespoon finely chopped ginger
  • 1/2 cup brown sugar
  • 1/2 cup dried cranberries
  • 2 teaspoons cinnamon
  • 2 tablespoons butter cut into bits

Topping:

  • 1/2 cup almond meal
  • 1/2 cup oatmeal
  • 1/3 cup brown sugar
  • 1 teaspoon cinnamon
  • 6 tablespoons butter, cut into bits

Preheat oven to 350 degrees. Toss first six ingredients together in a bowl. Pour pear mixture into a 9” x 13” baking dish. In a medium bowl, combine all topping ingredients and mix with the back of a fork until crumble and butter is broken down into very small pieces.  Top pears with topping and pat down. Bake uncovered for 30 – 40 minutes, or until brown and bubbly.  Serve warm with vanilla ice cream or alternative of your choice.

This is what it looks like before baking, if you wanted to do omit the topping!

Note: You can peel the pears if you like; however I prefer to keep the skin intact because it’s a rich source of nutrients. Remember, natural color (not artificial) usually indicates lots of vitamins and anti-oxidants.