Gingerbread granola is a delightful blend of oats, nuts, maple syrup, and warm spices like cinnamon, nutmeg, and cloves, with a hint of molasses and ginger. This festive and crunchy granola brings the cozy flavors of gingerbread cookies to your breakfast. It’s so good, you’ll find yourself snacking on it all on its own!
Ingredients
Below you will find information about the ingredients and how to prepare the recipe. For the measurements and detailed instructions scroll down to the printable recipe card.
Here’s what you need to make this easy recipe:
- old-fashioned rolled oats
- your favorite nuts – I used a blend of pecans, walnuts, almonds, and hazelnuts, I’m also adding coconut chips – they do not need to be baked not as long as whole nuts
- to sweeten: brown sugar, maple syrup, molasses
- molasses – sweetens the granola but also adds a deep flavor to it, if you don’t have it, omit it and add more brown sugar and maple syrup
- Gingerbread spice mix is a blend of spices perfect for making anything gingerbread-flavored, like gingerbread cookies, oatmeal, or gingerbread pancakes. I’m fortunate enough to be able to buy gingerbread spice mix in my grocery store, but sometimes I make my own – it’s more fragrant. Instead of using individual spices each time, you can make a batch of this spice mix and use it for all your favorite gingerbread treats. But if you prefer, I’ve also listed below in the recipe card all the spices you will need for this particular recipe.
- orange zest – the orange flavor goes perfectly with gingerbread, you can omit it if you don’t have it
- flavorings: vanilla extract and almond extract
- coconut oil – or other vegetable oil but I prefer coconut oil for its flavor
- chocolate – for me a must for this granola, but you can omit it, I like to use half milk chocolate and half bittersweet chocolate
- instead of chocolate, you could add your favorite crushed cookies to the granola or omit it completely
- dried fruit – I used dried cranberries but you could also add raisins or candied ginger, they don’t need to be baked
How to make gingerbread granola step-by-step
Preheat the oven to 325°F (160°C). Line a large baking sheet with parchment paper.
In a large bowl, whisk together maple syrup (1/4 c), molasses (1/4 c), vanilla extract (2 ts), almond extract (1/4 ts), and coconut oil (1/2 c).
Roughly chop the nuts (1 1/2 c mixed nuts).
Add the oats (3 c), nuts, spices (2T), sugar (1/3 c), and orange zest (1 orange) to the bowl and stir to coat.
Spread the mixture on the baking sheet in an even layer.
Bake for 10 minutes, take out of the oven and stir the granola, spread in an even layer, and bake for another 10 minutes.
Stir in coconut chips (1/2 c) and bake for another 10 minutes.
At the end of the baking time, check often on the granola so it doesn’t get too dark. Baking time may vary depending on the oven, the granola should be golden brown in color. Baking time is about 30 minutes in total, we’re stirring the granola so that it can bake evenly, otherwise, it can get too dark at the edges. The longer you bake the granola the better, just make sure it’s not burned.
Take out of the oven and stir in dried cranberries (1/2 c).
Leave to cool completely. Right after taking out of the oven, the granola won’t be crunchy but it will crisp up as it cools.
When granola is cold, stir in chopped chocolate/chocolate chips (1/2 c).
Enjoy!
Storage
This granola stores very well for a week in a tightly closed container or a cookie tin. I haven’t tried storing it longer but I think it should be fine.
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
Gingerbread Granola
Ingredients
- 3 cups old-fashioned rolled oats 270g
- 1 1/2 cups different kinds of nuts 150g, I used whole pecans, hazelnuts, almonds, and walnuts
- 2 tablespoons gingerbread spice mix or add 2 1/2 teaspoons cinnamon, 1 teaspoon ground ginger, 3/4 teaspoon nutmeg, 3/4 teaspoon ground cloves, 1/2 teaspoon cardamom, 1/2 teaspoon allspice
- 1/3 cup brown sugar 70g
- zest grated from 1 orange optional
- 1/4 cup maple syrup
- 1/4 cup unsulfured molasses not blackstrap, omit or add more maple syrup and sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon salt
- 1/2 cup coconut oil
- 1/2 cup coconut chips untoasted and unsweetened
- 1/2 cup dried cranberries
- 1/2 cup chocolate chips or chopped chocolate, I added half bittersweet chocolate and half milk chocolate
Instructions
- Preheat the oven to 325°F (160°C). Line a large baking sheet with parchment paper.
- Roughly chop the nuts.1 1/2 cups different kinds of nuts
- In a large bowl, whisk together maple syrup, molasses, vanilla extract, almond extract, and coconut oil.1/4 cup maple syrup, 1/4 cup unsulfured molasses, 2 teaspoons vanilla extract, 1/4 teaspoon almond extract, 1/2 cup coconut oil, 1/4 teaspoon salt
- Add the oats, nuts, spices, sugar, and orange zest to the bowl and stir to coat.3 cups old-fashioned rolled oats, 2 tablespoons gingerbread spice mix, 1/3 cup brown sugar, zest grated from 1 orange
- Spread the mixture on the baking sheet in an even layer.
- Bake for 10 minutes, take out of the oven and stir the granola, spread in an even layer, and bake for another 10 minutes.
- Stir in coconut chips and bake for another 10 minutes.1/2 cup coconut chips
- At the end of the baking time, check often on the granola so it doesn't get too dark. Baking time may vary depending on the oven, the granola should be golden brown in color. Baking time is about 30 minutes in total, we're stirring the granola so that it can bake evenly, otherwise, it can get too dark at the edges. The longer you bake the granola the better, just make sure it's not burned.
- Take out of the oven and stir in dried cranberries.1/2 cup dried cranberries
- Leave to cool completely. Right after taking out of the oven the granola won’t be crunchy but it will crisp up as it cools.
- When granola is cold, stir in chopped chocolate/chocolate chips1/2 cup chocolate chips
- Enjoy!
Notes
- This granola stores very well for a week in a tightly closed container or a cookie tin.
- Please note this recipe calls for untoasted coconut chips, not shredded coconut. If using toasted coconut chips or shredded coconut, add them about 3-4 minutes before the end of baking time, or they may burn.
- Calories = 1 serving (1/8 of the recipe). This is only an estimate!
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