There’s just something magical about the warm, spiced aroma of gingerbread filling the kitchen—especially when it comes in the form of crunchy, golden granola! This Gingerbread Granola is packed with cozy spices, toasted oats, and just the right amount of sweetness. It’s perfect for sprinkling over yogurt, enjoying with a splash of milk, or simply nibbling by the handful. Plus, it makes the perfect homemade gift for the holidays (if you don’t eat it all yourself!).
Why You’ll Love This Recipe
Gingerbread Granola is the ultimate snack to satisfy your cozy cravings. It tastes like the holiday season in every crunchy bite, but it’s so easy, you’ll want to make it year-round!
- Easy to Make: Just mix, bake, and enjoy—no complicated steps.
- Warm & Cozy Flavors: Full of cinnamon, ginger, and molasses for that signature gingerbread taste.
- Versatile & Customizable: Swap in your favorite nuts, seeds, or dried fruit.
- Perfect for Gifting: Package it up for a homemade holiday present.
Ingredients Breakdown
Essentials
- 3 cups old-fashioned rolled oats
- 1 cup chopped pecans (or your favorite nuts)
- 1/2 cup unsweetened shredded coconut
- 1/4 cup coconut oil, melted
- 1/3 cup molasses
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup dried cranberries (optional, for extra festive flavor!)
Pro Tips
- Avoid quick oats—they won’t give you the crunchy texture you want.
- If using sweetened coconut, reduce the maple syrup by a tablespoon.
- For extra crunch, add the nuts halfway through baking instead of at the beginning.
Step-by-Step Instructions
- Preheat your oven to 325°F (160°C). Line a large baking sheet with parchment paper.
- In a large bowl, mix together the oats, chopped pecans, and shredded coconut.
- In a small saucepan over low heat, combine the coconut oil, molasses, maple syrup, and vanilla extract. Stir until melted and well combined.
- Pour the wet ingredients over the oat mixture, stirring until everything is evenly coated.
- Spread the granola onto the prepared baking sheet in an even layer.
- Bake for 25–30 minutes, stirring every 10 minutes to ensure even toasting.
- Remove from the oven and let it cool completely, then stir in dried cranberries, if using.
- Transfer to an airtight container and enjoy!
Chef’s Tips and Tricks
- For extra crunch: Let the granola cool completely before storing—this helps it crisp up.
- Avoid stirring too much: Stirring just a few times while baking allows for delicious clusters.
- Storage tip: Keep in an airtight container at room temperature for up to 2 weeks.
Recipe Variations and Serving Suggestions
- Nut-Free Version: Swap the pecans for sunflower or pumpkin seeds.
- Extra Crunch: Add pumpkin seeds or flaxseeds before baking.
- Make it Chocolatey: Stir in dark chocolate chips after the granola has cooled.
- Serving Ideas: Sprinkle over Greek yogurt, enjoy as cereal, or add to smoothie bowls.
FAQs
Can I use honey instead of molasses?
Molasses gives that deep gingerbread flavor, but honey or extra maple syrup will work if needed—though the flavor won’t be quite the same!
How do I make this granola even more clumpy?
Press the granola down firmly into the baking sheet before baking and stir less frequently while baking.
Can I freeze this granola?
Yes! Store it in a sealed freezer bag for up to 3 months. Just let it come to room temperature before eating.
Recipe Card
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 40 minutes
Ingredients:
- 3 cups rolled oats
- 1 cup chopped pecans
- 1/2 cup shredded coconut
- 1/4 cup coconut oil
- 1/3 cup molasses
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 1/4 tsp salt
- 1/2 cup dried cranberries (optional)
Instructions:
- Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.
- Mix oats, pecans, and coconut in a large bowl.
- Heat coconut oil, molasses, maple syrup, and vanilla until melted.
- Pour over dry ingredients and mix well.
- Spread onto baking sheet and bake for 25–30 minutes, stirring every 10 minutes.
- Let cool completely, then stir in dried cranberries if desired.
- Store in an airtight container and enjoy!
Craving more cozy treats? Let me know if you try this Gingerbread Granola! Tag me on Instagram @TheKitchensAid and share your delicious creations—I love seeing what you whip up. Happy crunching!
