It is said that eating warm foods in the winter time helps the body function better but for that off day when you are craving fresh crunch, turn to this granola bowl. Seasonal Comice pears, dried currants that remind you of the holidays, and Gingersnap granola from Whole Foods make this granola bowl fit for the winter.
The addition of fresh herbs to sweets takes the flavors to the next level. When doing a chiffonade cut on herbs make sure to layer the herbs flat on top of each other so when rolling them up before slicing the roll it stays tight to create delicate ribbons. 
Make sure to choose a pear that has lots of color in addition to a bit of give when squeezing it. Cut two different sections of the pear to bring the most color to the dish.
If your sweet tooth is taking over the day you make this dish and you want a sweeter yogurt rather than tart, add a tablespoon of simple syrup once it has cooled.
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California Love – Winter Gingersnap Granola Bowl
- Total Time: 5 minutes
- Yield: 1 1x
Description
A granola bowl that brings the flavors of winter with a fresh crunch. The key: use what’s in season!
Ingredients
- 1 cup (240 ml) plain greek yogurt
- 1/2 cup (120 ml) Gingersnap granola, Whole Foods
- 2 Tblsp (30 ml) dried currants
- 1 tsp mint, chiffonade
- 1/4 pear, sliced
Instructions
- Layer in a bowl: yogurt, then granola, then currants, then mint, then top with fanned pear slices.
- Enjoy & repeat!
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 290
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Frequently Asked Questions
What is a chiffonade cut, and why does the recipe use it for the mint?
A chiffonade is made by stacking the mint leaves flat on top of each other, rolling them tightly into a cylinder, and then slicing the roll into thin ribbons. The article specifies this technique because it produces delicate strands that distribute evenly across the bowl and release the mint’s aroma without bruising the leaves the way chopping would.
How do I choose the right pear for this bowl?
The article says to look for a Comice pear with lots of color and a bit of give when you squeeze it — a fully firm pear won’t have developed its sweetness yet. It also suggests cutting two different sections of the pear to bring the most visual color contrast to the dish.
What if I want a sweeter bowl rather than a tart one?
The article specifically addresses this: if your sweet tooth is in charge that day, stir a tablespoon of simple syrup (once it has cooled) into the 1 cup of plain Greek yogurt before layering. This is presented as a legitimate variation, not a workaround.
