This Gingerbread Granola is sweet and spicy, with a classic mix of ginger, cinnamon, cloves, and allspice swirled into rich molasses, vanilla, sweet maple syrup, and old-fashioned oats. Spicy chunks of crystallized ginger and sweet dried cranberries dot the granola mix like festive red and gold jewels, and pecans add an extra snap of crunch.
What ingredients do you need to make Gingerbread Granola?
- Old-fashioned oats
- Pecans
- Molasses
- Maple syrup
- Coconut oil
- Vanilla extract
- Crystallized ginger
- Dried sweetened cranberries
- Ground cinnamon (I prefer Ceylon cinnamon)
- Ground ginger
- Ground allspice
- Ground cloves
- Kosher salt
How should I serve Gingerbread Granola?
- My absolute favorite way to serve this Gingerbread Granola is in a parfait with yogurt and fresh fruit -- Fresh slices of pears and apples are my go-to, but it's also lovely with berries also!
- You can also enjoy with yogurt and lemon curd and/or preserves
- As a cold cereal with milk
- Add to the top of a hot bowl of oatmeal or porridge
- On top of toast with a layer of peanut butter underneath and a drizzle of honey on top -- or sprinkle in the middle of your next PB sandwich
- On top of toast with fresh fruit (see above) and ricotta underneath
- Top a batch of muffins or scones (before baking)
- Top a batch of bread (before baking)
- Slice an apple, spread with peanut butter, and then this granola
- Sprinkle a layer over the top of a finished cheesecake
- Use it to top salads (trust me!)
- Grab a handful as a snack on its own!
What tools do I need to make this recipe?
- A large mixing bowl
- A wooden or silicone mixing spoon or spatula
- A kitchen scale - OR - measuring cups (for less accurate measurements)
- Measuring spoons
- A baker's half sheet, lined with parchment paper or a silicone baking liner
Are you looking to upgrade your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.
Looking for more breakfast inspiration?
Love this Gingerbread Granola recipe? Here are some more of my favorite breakfast recipes!:
- Honey Lavender Blueberry Granola
- Grain-Free Granola
- Grain-Free Pumpkin Spice Granola
- Hagrid's Rock Cakes
- Sourdough Discard Pumpkin Scones
- Sourdough Discard Spiced Pear Muffins
- Steel-Cut Oats with Whisky Butter
- Oatmeal with Roasted Pears, Walnuts, and Toasted Cream
- French Hot Chocolate Oatmeal
- Hogwarts Scottish Porridge
- Buttermilk Dutch Baby
Gingerbread Granola
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Breakfast & Brunch
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Description
This Gingerbread Granola is sweet and spicy, with a classic mix of ginger, cinnamon, cloves, and allspice swirled into rich molasses, vanilla, sweet maple syrup, and old-fashioned oats. Spicy chunks of crystallized ginger and sweet dried cranberries dot the granola mix like festive red and gold jewels, and pecans add an extra snap of crunch.
Ingredients
- 340 g (4 cups) old-fashioned oats
- 180 g (1 ½ cups) pecans
- 3 oz (85 g) crystallized ginger, diced into small chunks
- 3 oz (85 g) dried sweetened cranberries
- 60 g (3 tbsp) molasses (increase to 80 g / 4 tbsp if you prefer a richer flavor)
- 104 g (⅓ cup) maple syrup
- 71 g (⅓ cup) coconut oil, liquid
- 2 tsp vanilla extract
- 2 tsp ground cinnamon (I prefer Ceylon cinnamon)
- 1 ½ tsp ground ginger
- ¼ tsp ground allspice
- ⅛ tsp ground cloves
- 1 tsp Kosher salt
Instructions
- Preheat your oven to 300 degrees F / 150 C. Line a baker's half sheet with parchment paper or a silicone baking liner and reserve to the side.
- In a large mixing bowl, combine oats, pecans, crystallized ginger, dried cranberries, molasses, maple syrup, coconut oil, vanilla, cinnamon, ginger, allspice, cloves, and salt (all of the ingredients) using a sturdy wooden or silicone spoon or spatula.
- Once evenly combined, spread the mixture out onto your reserved baking sheet in a reasonably even layer.
- Bake for 25-30 minutes, turning with a spatula every 10-minutes to help ensure even browning. It should look golden and glossy when done. The mixture will still be soft right out of the oven but will crisp as it cools.
Notes
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Nutrition
- Serving Size: 1 portion (around ½ cup)
- Calories: 331
- Sugar: 17 g
- Sodium: 103 mg
- Fat: 19 g
- Saturated Fat: 6 g
- Carbohydrates: 39 g
- Fiber: 5 g
- Protein: 5 g
Keywords: gingerbread, ginger, granola, cranberries, molasses, breakfast
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