This Gingerbread Granola is a warm, cozy twist on your favorite breakfast treat. With the perfect blend of aromatic spices, crunchy nuts, and just the right touch of sweetness, you’ll be searching for any excuse to top your favorite foods with this irresistible granola!
If you’re anything like me, you know that gingerbread and baked goods made with molasses aren’t just for the holiday season—they’re too good to be limited to only a few months!
There’s something magical about the combination of ginger, cinnamon, and molasses that instantly adds cozy, holiday warmth to any dish. This Gingerbread Granola recipe blends these classic flavors with a satisfying crunch, making it perfect for cozy mornings or as a snack to nibble on all day long.
Whether you’re stirring it into your morning yogurt, tossing it on top of a smoothie bowl, or enjoying it straight from the jar, this granola offers the perfect way to indulge in the comforting flavors of gingerbread.Â
Best of all, you likely have most of these ingredients on hand (or can make simple swaps!).
Let’s dive into this simple, yet addicting recipe that’s sure to be a year-round favorite!
Table of Contents
Why you will love Irresistible Gingerbread Granola:
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Perfect Blend of Spices: The warm, cozy flavors of cinnamon, ginger, and cloves combine to create a holiday-inspired treat that’s perfect for snacking or adding to yogurt and smoothies.
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Crunchy and Addictive: With a satisfying crunch from the oats, nuts, and coconut, this granola delivers a perfect balance of texture and flavor in every bite.
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Naturally Sweetened:Â Molasses has a lower glycemic index (GI) compared to refined sugar, which means it causes a slower, more gradual rise in blood sugar levels. It also contains trace minerals like potassium, magnesium, and calcium, which can help support overall health.
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Customizable: Whether you love dried fruit, nuts, or seeds, this granola can be tailored to your taste, making it a versatile snack for everyone.
Ingredients to make Gingerbread granola
- Old-Fashioned Oats: The base of the granola, providing a hearty, chewy texture. Be sure to use old-fashioned oats, not quick oats or steel-cut oats, for the best crunch.
- Raisins or Dried Fruit: These add natural sweetness and chewiness. Pick your favorite or whatever you have on hand! Dried apples would work great too.Â
- Candied Ginger (optional): Adds a zesty, spicy kick with a chewy texture, bringing out the gingerbread flavor in the granola.
- Mixed Nuts (Walnuts, Pecans, Almonds, Pepitas): A mix of nuts provides a variety of textures and flavors, from creamy and nutty to lightly crunchy. They also add healthy fats and protein.
- Unsweetened Shredded Coconut: Optional, but brings a mild sweetness and chewy texture.
- Ground Cinnamon: One of the signature spices, cinnamon adds warmth and depth, contributing to the gingerbread flavor.
- Ground Ginger: The key spice that brings the signature gingerbread flavor to the granola, providing a warm and aromatic kick.
- Ground Cloves: A pinch of cloves complements the cinnamon and ginger, giving the granola a spicy depth.
- Kosher Salt: Enhances all the flavors, balancing out the sweetness and spices. Use Diamond Crystal kosher salt for the best flavor balance.
- Cocoa Powder (Dutch or Natural): Adds a rich depth of flavor, subtly deepening the granola’s taste without overpowering the spices. If you don’t have this ingredient, you can leave it out!
- Canola or Vegetable Oil: Helps bind the granola ingredients together, ensuring a crispy texture when baked. You can substitute with olive oil if preferred, though it will add a more distinct flavor.
- Unsulphured Molasses: The hero ingredient, adding a deep, rich flavor that’s quintessential to gingerbread. It also helps to give the granola its signature moist, chewy texture.
- Honey or Maple Syrup: For added sweetness, and to balance the earthiness of the molasses.Â
- Vanilla Extract: Enhances the warm, sweet flavor profile and complements the spices
Success Tips to Make Gingerbread Granola
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Keep an Eye on the Oven: Granola can go from perfectly toasted to overdone quickly, so make sure to stir it halfway through the baking process and keep an eye on it towards the end to prevent burning. Understand the granola will continue to harden after it cools.Â
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Customize Your Mix-Ins: Feel free to get creative with your add-ins. Add extra spices, seeds, or dried fruits that you love, but always add delicate ingredients like dried fruit after baking to keep them from burning.
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Cool Completely: After baking, let the granola cool completely before storing. This ensures that it crisps up perfectly and stays fresh longer.
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Store Properly: Keep your granola in an airtight container at room temperature for up to two weeks, or freeze it for longer storage. Be sure it’s completely cool before sealing it to prevent moisture buildup.
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Adjust Sweetness: If you prefer a sweeter granola, feel free to add a little more molasses, honey, or maple syrup to the wet mixture, and taste as you go. Just be cautious, as the granola will sweeten slightly as it bakes.
FAQ’s and Swaps
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Can I use a different type of oil? Yes! You can swap out canola or vegetable oil for other neutral oils like sunflower or avocado oil. If you prefer a more distinct flavor, you can use coconut oil, but it will slightly alter the taste.
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Can I use quick oats or steel-cut oats instead of old-fashioned oats? Old-fashioned oats are best for granola because they hold their shape and texture during baking. Quick oats may result in a softer granola, and steel-cut oats won’t work well due to their firmer texture.
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How do I make granola without nuts? Simply swap the nuts for seeds like sunflower, pumpkin, or chia seeds. You can also add more dried fruits or coconut to increase texture and flavor without using nuts.
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Can I make this granola gluten-free? Yes, this recipe is naturally gluten-free if you ensure the oats are certified gluten-free. You can also substitute regular oats with gluten-free oats for a completely gluten-free version.
Can I double the recipe? Absolutely! I formulated this recipe to be for 2 people. It can easily be double or tripled!
Storing Instructions
Once the granola has cooled completely, transfer it to an airtight container and store it at room temperature for up to two weeks. Keep in a cool, dry place to maintain crispness.
Freezing: Store it in a freezer-safe bag or container, and it will stay fresh for up to 3 months. When you’re ready to enjoy it, simply let it come to room temperature before eating.
Related Recipes You’ll Love
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Irresistible Gingerbread Granola Recipe
Ingredients
Dry Ingredients
- 2 cups old fashioned oats, not quick-cooking or steel cut
- 1/3 cup raisins or other dried fruit, roughly chopped
- 1/4 cup candied ginger (optional), finely chopped
- 3/4 cups roughly chopped mixed nuts, walnuts, pecans, almonds, pepitas or combination thereof
- 1/2 cup unsweetened shredded coconut
- 1/2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- pinch ground cloves
- 1/2 teaspoon Diamond Crystal kosher salt
- 1 teaspoon cocoa powder (Dutch processed or natural work fine)
Wet Ingredients
- 1/3 cup canola oil or vegetable oil
- 2½ tablespoons unsulphured molasses
- 2½ tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
Instructions
- Heat the Oven and Prep the Pan: Preheat your oven to 350°F (177°C) and position a rack in the center. Line a baking sheet with parchment paper and set it aside.
- Mix the Dry Ingredients: In a medium mixing bowl, combine all the dry ingredients, excluding the dried fruit and candied ginger (if using).
- Mix the Wet Ingredients: In a small bowl, whisk together the wet ingredients until smooth and fully combined.
- Add the Wet to Dry: Pour the wet ingredients into the dry mixture. Stir thoroughly until all the dry ingredients are evenly coated.
- Bake the Granola: Spread the granola mixture evenly onto the prepared baking sheet and bake for 20-22 minutes, stirring halfway through for even browning. The granola is done when it is lightly golden brown around the edges, and the kitchen is filled with the warm aroma of toasted nuts and spices. While it may feel slightly soft and tacky when first removed from the oven, it will continue to crisp up as it cools.
- Add Dried Fruit: Once the granola has cooled slightly (5–10 minutes), mix in the dried fruit and candied ginger (if using).
- Storing the Granola: Store your granola in an airtight container at room temperature for up to two weeks.For longer storage, freeze the granola for up to three months. Allow it to thaw at room temperature before serving.
Notes
- Adjust Sweetness: If you prefer a sweeter granola, feel free to add more honey, maple syrup, or molasses. Start with an extra tablespoon and taste as you go.
- Nuts & Seeds: Feel free to swap out the nuts and seeds based on what you have on hand. Walnuts, almonds, pecans, pumpkin seeds, and sunflower seeds all work great.
- Dried Fruit: Add dried fruit like cranberries, apricots, or chopped dates after baking to prevent them from burning.Â
- Olive Oil Substitution: You may use olive oil in place of the vegetable oil, but keep in mind olive oil has a distinctive flavor.Â
1 comment
I loved this recipe! I ended up using cranberries instead of raisins. I didn’t have candied ginger, so I added some chopped dried apples!