Chocolate Ginger African Granola

I’mmmm backkkkk!

Did you all miss me?

What’s that?  Oh, you didn’t even bother to notice I was gone?  Thanks for being so concerned.  Where’d you think I was?  How do you think that makes me feel?  Happy.  Right… You totally guessed it.

That is so insulting.

You’ll have to wait for me to accept your apology.

…  I’m waiting.

Until then, maybe I should tell you where I went.  Not like you really care, but it was Africa.

Now what could I possibly say to even begin to articulate the experience I had?  Well, to wrap it up in a nutshell…

1.  Moni banji.  Hello.

2.  “AZUNGU, AZUNGU” (white peeps).

3.  Unconditional love from the locals

4.  Red, sandy dust.

5.  Village kids learning how to wobble.

6.  African coffee with fresh papaya and mango.

7.  White minority.

8.  Bloody blisters from hard work

9.  Chimwemwe.  “We are happy”.  The organization we worked with that helps street children.

10.  Carbs.

11.  Police cruelty.

12.  Lake Malawi.

13.  Walked in the shoes of some amazing kids.  See #9.

14.  Rosa.  See #9.

15.  Mac, JT, and Scores.  See #9.

16.  Bug nets.

17.  HIV/AIDS.

18.  Women empowerment.

19.  White rice and baked potatoes.  See #10.

20.  Zikomo kwambiri.  Thank you so much for everything.

Malawi.  Go…  Do it.

I’ve been missing it a lot…  The smells, the people, the food.  So my effort to be nostalgic, I’ve been drinking my Malawian chambe.  But I wanted some else…  Something more.

When my sister got back from Rwanda she introduced me to Rwandan coffee.  Coffee, ginger, cinnamon, milk, and mocha.  Picture that…  But baked in granola.  I love granola.  We all know this.  It’s simple, delicious, and usually healthy.

And this recipe is inspired by Africa.

Chocolate Ginger African Granola

(yields 4+ cups granola)

INGREDIENTS:

3 cups rolled oats

1 teaspoon cinnamon

1/2 teaspoon nutmeg

pinch of salt

1 teaspoon ground Rwandan coffee (or regular)

2-3 tablespoons ginger, minced

1/4 cup extra-virgin olive oil

1/4 cup agave nectar

1/4 cup orange juice

1 teaspoon vanilla

1/2 cup almonds, chopped

1/2 cup raisins

1 oz (30 g) dark chocolate, shaved

PREPARATION:

Preheat oven to 325 degrees.

In a large bowl combine oats, salt, cinnamon, nutmeg, and espresso (or coffee).  Stir to combine.  Add ginger.  Add almonds to a food processor and blend until chopped.  Set aside.

In a smaller bowl, add olive oil, agave nectar, and orange juice.  Combine with a spatula.  Add in vanilla.

Pour into the oat mixture, tossing until everything is coated.  Stir in raisins and stir.  Lastly, toss in chocolate shavings.

Spread out on a baking sheet.  Bake for 20-25 minutes, stirring every 5-7 minutes.  Remove and let it sit and cool for one hour – at this time it should become crunchy.  Store in a seal tight container for up to one week.

Nutritional information (per 1/4 cup): 160 calories, 7.75g fat (1.4 sat, 4 mono, 1 poly), 20.5g carbs, 3g protein, 3g fiber

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Comments
5 Responses to “Chocolate Ginger African Granola”
  1. This looks amazing! Your pics are great. I am always looking for different granola recipes so I will have to give this a try! :)

  2. Mary says:

    What a wonderful tribute to your trip. And welcome home!

  3. nattilisms says:

    Love the photos – so colorful! And the granola sounds absolutely wonderful (:

  4. Shira says:

    Gorgeous! Loving the inspiration – what a fantastic reason to take a blogging break! :)

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  1. [...] J recommendation: Bourbon Coffee Shop. Lucky for us Bostonians, Bourbon coffee just opened a new location in Porter Square. Make sure to try the African coffee, complimented by cocoa, ginger and cinnamon. You can even have a side of chocolate ginger african granola. [...]



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