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Embrace the cozy holiday season with this Small Batch Gingerbread Granola recipe, blending the spicy-sweet flavors of classic gingerbread and the satisfying crunch of granola. Enjoy warm spices, hearty oats, and rich molasses and brown sugar in every bite, creating a perfect festive breakfast or on-the-go snack made with simple, magical ingredients.
Want more small batch granola recipes? You’ll love our Pumpkin Spice Granola, Butter Pecan Granola, Maple Granola, and Apple Pie Granola!
Why You’ll Love This Recipe
- Simple Ingredients: Utilizes pantry staples that are easily accessible and often on hand.
- Customizable: Offers flexibility with nuts and sweeteners to suit different tastes and dietary preferences.
- Batch Control: Small batch size ensures freshness and reduces waste.
- Healthy Alternative: Skips the preservatives and additives found in store-bought granolas.
- Gift-Ready: Not just a treat for your household; it’s the perfect homemade food gift to give during the festive season.
Gingerbread Granola is a twist on traditional granola that infuses the quintessential flavors of gingerbread—molasses, spices, and brown sugar—into a crispy, crunchy oat-based snack. It’s a homemade, holiday-inspired treat that’s both nourishing and indulgent.
Ingredients
If you have any ingredients leftover from this gingerbread granola recipe, check out our Leftover Ingredients Recipe Finder.
- Oats: Old-fashioned rolled oats are perfect for granola as they bake well and hold their shape, giving a delightful crunch. For a gluten-free version, be sure to go with gluten-free certified oats. Quick oats are not recommended as they don’t provide the same texture. If you have extra oats, consider using them in Baked Oatmeal, Oatmeal Cookies, or an Apple Crisp.
- Coconut: Unsweetened shredded coconut adds a lovely texture and flavor without extra sugar. You might enjoy making a small batch of Morning Glory Muffins with any leftover coconut, or in a small batch of Coconut Macaroons, or in a rich and creamy Coconut Cream Pie.
- Nuts: Walnuts and pecans give a rich taste and crunchy texture. Almonds or cashews are great alternatives—just keep the measurements the same.
- Brown Sugar: Adds depth with its molasses content. No brown sugar? Try mixing white sugar with molasses for a homemade version.
- Spices: The combination of cinnamon, nutmeg, allspice, ginger, and cloves create the classic gingerbread flavor profile.
- Butter: Salted butter adds a savory note, but coconut oil is an excellent substitute for a dairy-free or vegan option.
- Maple Syrup: Provides sweetness and helps to cluster the granola. Honey, agave, or brown rice syrup are suitable substitutes.
- Molasses: The backbone of the gingerbread flavor; dark molasses is recommended for its robust taste. If you love the flavor of molasses, you’ll love using it in Molasses Cookies.
- Salt and Vanilla Extract: Both elevate the flavors and should not be skipped.
How To Make Gingerbread Granola
These step-by-step photos and instructions help you visualize how to make a small batch of gingerbread granola. See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat the oven to 300°F (150°C).
- In a large bowl, combine the oats, coconut, walnuts, brown sugar, cinnamon, nutmeg, allspice, ginger, and cloves.
- In a small pot on medium heat, melt butter and stir in maple syrup, molasses, and salt. Cook, stirring frequently until the mixture is smooth. Remove from the heat and stir in the vanilla.
- Pour the butter/molasses mixture over the oats and nuts and stir until well mixed.
- Pour onto a large rimmed sheet pan lined with either parchment paper or a silicone baking liner and spread the unbaked granola across the entire pan. Bake for 10 minutes.
Pro Tip: You will need to bake the granola for a total of 30 minutes, removing the pan from the oven to stir the granola every 10 minutes.
- Remove from the oven and stir the granola to encourage even toasting. Place the baking sheet back in the oven to bake for another 10 minutes.
- Remove from the oven and stir the granola one last time. Bake for another 10 minutes for a total of 30 minutes.
- Remove from the oven, cool, and then transfer the granola to a container to store.
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!
Expert Tips
- Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your granola turns out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
- Thoughtful Gifting: Turn this gingerbread granola into the ultimate gift for the holidays, as a token of appreciation for hosts, or as a thoughtful present for teachers. Fill quaint mason jars with the granola and add a decorative touch with a seasonal ribbon. It’s a charming and effortless gift that’s sure to be appreciated.
- Creating Granola Clusters: For those who love the crunch of granola clusters, a simple technique can make all the difference. During the first 10 minutes of baking, gently press the mixture into 1-inch ovals on the baking sheet. This helps the oats and nuts stick together, forming delightful clusters.
- Cooling for Crunch: Patience is key when achieving that sought-after crunch in your granola. Allow the granola to completely cool after baking before diving in or transferring it to storage jars. It’s during the cooling process that granola transforms into the crispy, crunchy texture we all love.
Serving Suggestions
While this gingerbread granola is delicious eaten as is, you might like to enjoy it in other ways too:
- Yogurt Parfait: Layer the granola with creamy yogurt and a drizzle of honey for a quick and nutritious breakfast.
- Smoothie Topper: Add a crunchy texture to your smoothie bowls by sprinkling granola on top.
- Snack Packs: Fill up small jars with granola for an on-the-go snack that’s both convenient and wholesome.
- With ice cream: Granola makes a delicious vanilla ice cream topping.
Frequently Asked Questions
For optimal freshness, allow the granola to cool thoroughly on the baking tray before sealing it in an airtight container. Stored this way at room temperature, your granola can retain its quality for up to a week.
Quick oats can be used in a pinch, but they alter the final texture, resulting in a softer granola with less crunch. Additionally, they will reduce the overall baking time, so you’ll need to keep a close eye to avoid over-baking.
Yes, creating granola at home can be significantly more budget-friendly than purchasing pre-made options. Plus, homemade granola has the added benefit of customizable ingredients and no preservatives.
Absolutely, if you’re looking to make more of this scrumptious snack, simply double the amounts of each ingredient listed in the recipe to yield a larger batch. Remember to adjust your baking tray size and perhaps the baking time accordingly to ensure even cooking.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
RELATED: 20 Breakfast Ideas Worth Waking Up To
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Small Batch Gingerbread Granola
Equipment
Ingredients
- 1 cup old fashioned oats
- ½ cup unsweetened shredded coconut
- ½ cup chopped walnuts or pecans
- 2 tablespoons packed brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 2 tablespoons salted butter
- 2 tablespoons maple syrup
- 2 tablespoons molasses
- ⅛ teaspoon salt
- 1½ teaspoon vanilla extract
Instructions
- Preheat the oven to 300°F (150°C).
- In a large bowl, combine the oats, coconut, walnuts, brown sugar, cinnamon, nutmeg, allspice, ginger, and cloves.
- In a small pot on medium heat, melt butter and stir in maple syrup, molasses, and salt. Cook, stirring frequently until the mixture is smooth. Remove from the heat and stir in the vanilla.
- Pour the butter/molasses mixture over the oats and nuts and stir until well mixed.
- Pour onto a large rimmed sheet pan lined with either parchment paper or a silicone baking liner and spread the unbaked granola across the entire pan. Bake for 10 minutes.Pro Tip: You will need to bake the granola for a total of 30 minutes, removing the pan from the oven to stir the granola every 10 minutes.
- Remove from the oven and stir the granola to encourage even toasting. Place the baking sheet back in the oven to bake for another 10 minutes.
- Remove from the oven and stir the granola one last time. Bake for another 10 minutes for a total of 30 minutes.
- Remove from the oven, cool, and then transfer the granola to a container to store.
Notes
- Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your granola turns out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
- Thoughtful Gifting: Turn this gingerbread granola into the ultimate gift for the holidays, as a token of appreciation for hosts, or as a thoughtful present for teachers. Fill quaint mason jars with the granola and add a decorative touch with a seasonal ribbon. It’s a charming and effortless gift that’s sure to be appreciated.
- Creating Granola Clusters: For those who love the crunch of granola clusters, a simple technique can make all the difference. During the first 10 minutes of baking, gently press the mixture into 1-inch ovals on the baking sheet. This helps the oats and nuts stick together, forming delightful clusters.
- Cooling for Crunch: Patience is key when achieving that sought-after crunch in your granola. Allow the granola to completely cool after baking before diving in or transferring it to storage jars. It’s during the cooling process that granola transforms into the crispy, crunchy texture we all love.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Delicious and so versatile. I just made this true to your recipe. Turned out great. Love your web site and all your commentary.
OMG!!! SOOOO GOOD!
I made this to give as part of Christmas treat plates, and it is FANTASTIC! I tripled the recipe with no problem and added craisins after it cooled.
If you like gingerbread, you will LOVE this!
Good recipe.
Any idea if adding some craisins would be an issue and if not at point would I add them
That would be fine. If you’re adding dried fruit to your granola, add it at the end. You don’t want to run the risk of burning your dried fruit in the oven. Stir it in after the granola cools.
I do have one question. I baked my granola at 300 according to specified temp in recipe. It came out darker than the recipe picture. Also slightly grainy. It tasted great and I love it just wondering about it’s appearance and what I may need to change????
Hi Elizabeth, it could be that your oven may be running hotter than it should be. You can test the true temperature of your oven by placing an oven thermometer inside the oven and heating the oven to 350 F. See if the thermometer registers the same temperature as the oven. It’s also very important to stir the granola from time to time to help it brown evenly. I’m not sure why your granola was grainy, it could also go back to stirring the granola every 10 minutes.
This recipe sounds amazing, I can’t wait to make it!
One quick question for you….do you use salted butter or unsalted butter in your granola recipes?
I use salted butter, Karen. I hope you enjoy the granola!
Joanie
Hey! I just came across your blog and love it! I love small batch recipes since there are only two of us! What can I use to substitute the maple syrup in this recipe? I am not a fan of maple syrup. Thank you!!
Hi Lisa,
Honey or agave would be a good substitute.
This mixed into some greek yogurt was fantastic! Perfect holiday flavor too!
Oh my goodness!! This is absolutely incredible!!! LOVE it!!