Enjoy the warm spices of the season in this wintertime gingerbread granola. Filled with nuts, oats, molasses and maple syrup, it’s perfectly spiced and great for breakfast or to snack on.
You’ll love celebrating the holiday season with this wonderfully spiced gingerbread granola recipe.
I’m always looking for new flavors to incorporate into my granola recipe. Homemade granola is one of those incredibly delicious snacks that make it easy to mix in all kinds of different flavors and ingredients.
With this gingerbread granola, I’ve taken the ingredients found in my traditional granola; oats, nuts, and shredded coconut and added the warm, perfectly spiced flavors of the holiday season.
It’s crisp and crunchy, subtly spiced, wonderfully flavored, and completely addicting.
Ingredients In Gingerbread Granola
See recipe box below for ingredient amounts and full recipe instructions.
You will need:
- old fashioned rolled oats
- unsweetened shredded coconut
- walnuts or pecans
- brown sugar
- ground cinnamon
- ground nutmeg
- ground allspice
- ground ginger
- ground cloves
- maple syrup
- vanilla extract
How To Make Gingerbread Granola
Mix the oats, coconut, nuts, and spices together in a large bowl.
In a small pot over medium heat, melt the butter and stir in the maple syrup, molasses, and salt. Remove the pot from the heat and stir in the vanilla extract.
Pour the liquid ingredients over the oats and nuts and stir with a big spoon. Spread out the unbaked granola onto a large rimmed baking sheet. Bake for a total of 30 minutes, removing the pan from the oven every 10 minutes to give the granola a little stir so that the granola cooks evenly.
As the granola bakes, the aroma coming from your kitchen will smell amazing.
The flavors in this gingerbread granola are fantastic. The spices are subtle and the granola is crunchy and filled with flavor. I can’t resist eating it right off the baking sheet – it’s just so good!
Pro Tip: For gluten free granola, make sure to use gluten free oats.
What To Serve With Gingerbread Granola
Gingerbread granola would also make a lovely holiday, hostess, or teacher gift. Pour the granola into little mason jars and decorate with a festive ribbon for a no-fuss gift.
How To Store Gingerbread Granola
Completely cool the granola on the baking tray before transferring to a container. Granola will keep well for up to a month when stored at room temperature in an airtight container.
Other Granola Recipes
Homemade Gingerbread Granola Recipe
- 2 1/2 cups old fashioned rolled oats
- 1 cup unsweetened coconut shredded
- 1 cup walnuts , roughly chopped ( or pecans )
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/4 cup butter
- 1/4 cup maple syrup
- 1/4 cup molasses
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- Preheat oven to 300 degrees F.
- In a large bowl, combine the oats, coconut, walnuts, brown sugar, cinnamon, nutmeg, allspice, ginger and cloves. Set aside.
- In a small pot on medium heat, melt the butter.
- Stir in the maple syrup, molasses and salt.
- Remove pot from the heat and stir in the vanilla.
- Pour the maple syrup mixture into the bowl with the oats and nuts and mix well.
- Pour onto 1 large sheet pan and spread evenly.
- Cook for 30 minutes, stirring every 10 minutes to achieve an even color.
- Remove from the oven, cool and transfer to a large bowl.