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Kitchen Confession

Mary Mammoliti dives into the minds and kitchens of chefs, authors, lifestyle experts, foodie friends, bakers and brewers who share their untold kitchen confessions along with insider tips and tricks of the trade. New episodes every other Wednesday.

Kitchen Confession

Mary Mammoliti dives into the minds and kitchens of chefs, authors, lifestyle experts, foodie friends, bakers and brewers who share their untold kitchen confessions along with insider tips and tricks of the trade. New episodes every other Wednesday.

Kitchen Confession - Press

In Kitchen Confession, Mary Mammoliti dives into the minds and kitchens of chefs, authors, lifestyle experts, foodie friends, bakers and brewers who share their untold kitchen confessions along with insider tips and tricks of the trade. 

To celebrate the Kitchen Confession podcast joining AMI, Mary Mammoliti is sharing one of her favourite recipes, Gingerbread Granola Crunch. It’s easy to make (we’ve already pre-measured the dry ingredients for you) and stir, thanks to the spatula we’ve included. Buon appetito!

 

About Mary

Mary Mammoliti is a Toronto-based food writer and cook behind Kitchen Confession. She works as a freelance recipe curator, radio and TV personality, food blogger, amateur food photographer and the host of the Kitchen Confession podcast. 

Educating and speaking about vision loss is Mary’s passion, inspiring others to find their light of happiness is what drives her. 

 

Gingerbread Granola Crunch

Gingerbread isn't just for cookies. Get ready to make the most out of gingerbread season with this holiday granola treat. 
Prep Time: 5 minutes 
Cook Time: 45 minutes
Total Time: 50 minutes 
Serves: 5 (approximately 1/2 cup per serving)
Author: Mary Mammoliti | Kitchen Confession 

Ingredients

1½ cups rolled oats
½ cup whole almonds, roughly chopped
¼ cup whole pecans
⅛ tsp sea salt
½ tsp cinnamon
¼ tsp ground ginger
⅛ tsp nutmeg
pinch ground cloves
¼ cup pure maple syrup
2 tbsp avocado oil (or coconut oil, or canola oil)
½ tbsp molasses (or brown sugar) 
½ tsp pure vanilla extract 

Instructions

1.    Preheat the oven to 300°F and line a large-rimmed baking sheet with parchment paper. 
2.    In a large mixing bowl add the rolled oats, chopped almonds, whole pecans, salt, cinnamon, ginger, nutmeg, cloves and stir to combine. 
3.    In a smaller microwave-safe bowl add the maple syrup, oil, molasses, vanilla and microwave for about 30 seconds until just warm and the molasses and oil mix easily. 
4.    Pour the warm syrup mixture over top of the oats and stir until the dry mixture is evenly coated. 
5.    Add the mixture to the prepared baking sheet and spread evenly with the back of a wooden spoon. 
6.    Place in the middle rack of your preheated and bake for 45 minutes, stirring halfway through your total cook time, until it is golden brown or has a crunchy sound when mixing. 
7.    Allow the granola to cool and store in an airtight container for up to 2 weeks. Do not refrigerate!