Winter Fruit and Yogurt Breakfast Bowls with Gingerbread Granola

Celebrate the season with these yogurt bowls topped with sliced persimmons, segmented grapefruit, pomegranate arils and homemade stovetop gingerbread-flavored granola.

For the Granola:
1 1/2 cups old-fashioned oats
1/2 cup hazelnuts, roughly chopped
1/2 tsp. ground ginger
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
1/4. tsp. salt
2 tablespoons unsalted butter
2 tablespoons maple syrup
1 tablespoon molasses
1/2 cup roughly chopped candied ginger
1/2 cup roughly chopped dark chocolate

For the Yogurt Bowls:
Non-fat Greek yogurt
Peeled and segmented pink grapefruit
Sliced Fuyu (non-astringent) persimmon
Pomegranate arils

View the full recipe at Floating Kitchen →