Gingerbread Granola
This homemade gingerbread granola is crunchy, nutty, and filled with all the warm spices you expect from a classic gingerbread recipe. It's quick and easy to make, and perfect to batch-make over the weekend- like my cinnamon sugar tortilla chips.
Enjoy it for breakfast or munch on a handful as a snack at any time of the day!
I made this granola with oats, a combination of nuts and some classic warming spices that make it perfect for fall and the last few months of the year.
I love using it for a quick breakfast every time I run out of my favorite banana pumpkin muffins or just don't want to spend time making my caramelized banana yogurt bowl.
Quick Look: Gingerbread Granola
- 🥣 Prep time: 10 minutes
- 🔥 Cook time: 15 minutes
- ❄️ Cooling time: 30 minutes
- 🍽️ Servings: About 8
- 🌾 Main ingredients: Rolled oats, almonds, pecans, molasses, honey, brown sugar.
- 🔥 Cooking method: Stovetop + oven-baked
- ⭐ Difficulty: Easy
- 🥣 Best served: With yogurt, milk, fruit, or straight from the jar as a snack- like my candied walnuts with brown sugar.
Jump to recipe
What I Love About the Recipe
- It's crunchy and nutty- the rolled oats and nuts come together to make every bite satisfying.
- It packs in that classic holiday flavor- like my gluten-free gingersnaps.
- Everything comes together quickly in one saucepan, and you can make it in a big batch and store for later. It's great for gifting too.
Recipe Ingredients
Oats: I used old-fashioned rolled oats here. They have the best texture and crunch and are perfect to use as the base for a homemade granola.
Nuts: Roughly chopped pecans and sliced almonds. You can also add walnuts if you want to.
Coconut oil: To add that richness and flavor.
Brown sugar + honey: For the sweetness, and to help the spices cling to the oats and nuts.
Vanilla: To add more depth and aroma to the granola.
Molasses: For that classic gingerbread flavor. Molasses adds a nice bittersweet depth that works beautifully with the spices.
Spices: A mix of dried ginger, nutmeg, cloves and cinnamon.
How to Make Gingerbread Granola
Step 1: Combine oats, pecans, sliced almonds and salt in a large bowl.
Step 2: In a saucepan cook coconut oil, honey, molasses, and brown sugar, until smooth. Stir in spices and vanilla.
Step 3: Pour the warm molasses mixture over the oat mixture. Stir until everything is well coated.
Step 4: Spread the mixture evenly over the prepared baking sheet in a thin layer and bake for 15 minutes.
Tips and Tricks to Nail the Recipe
- Use old-fashioned oats- they give the granola a better texture than quick oats.
- Spread the mixture thinly. A thin, even layer helps everything bake and crisp evenly- I always do this when I make gluten free seeded crackers too.
- Watch the oven- molasses and brown sugar can darken quickly, so don't let the granola overbake.
- Let the granola cool completely- this is essential for getting that crisp granola texture.
How to Serve Gingerbread Granola
You can enjoy this granola in a lot of different ways. Spoon some of it over your Greek yogurt and fresh fruit for a quick breakfast, or add it to your yogurt parfait.
I love sprinkling this over my vanilla ice cream along with a drizzle of agrodolce sauce to make it a nice festive dessert. You can also package it into jars or tiny clear bags and make it a homemade holiday gift- like I do with my pecan snowball cookies.
Troubleshooting & FAQs
Once the granola has cooled completely, transfer it to an airtight container. Keep it in a cool, dry place at room temperature. Avoid storing it while warm, as condensation can affect its crunchy texture.
Make sure you're spreading the mixture into a thin layer and baking it thoroughly. Most importantly, allow it to cool completely before judging the texture. Granola becomes noticeably crunchier as it cools.
Old-fashioned rolled oats are best for this recipe because they provide more texture and chew. Quick oats can produce a softer, less textured granola.
More Fall Breakfast Recipes
If you tried this gingerbread granola recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Gingerbread Granola
Ingredients
- 3 cups old-fashioned rolled oats
- 1 cup sliced almonds
- 1 cup chopped pecans
- ½ teaspoon salt
- 3 tablespoons coconut oil
- ¼ cup honey
- 2 tablespoons packed brown sugar
- 2 tablespoons molasses
- ¼ teaspoon ground nutmeg
- ¾ teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 pinch ground cloves
- 1 dash vanilla extract
Instructions
- Preheat the oven to 300°F. Line a baking sheet with parchment paper.
- In a large bowl, combine the rolled oats, sliced almonds, chopped pecans, and salt.
- In a small saucepan over medium heat, combine the coconut oil, honey, brown sugar, and molasses.
- Cook, stirring occasionally, until the mixture is smooth and well combined.
- Remove from the heat and stir in the nutmeg, cinnamon, ginger, cloves, and vanilla.
- Pour the warm mixture over the oats and nuts. Mix thoroughly until everything is evenly coated.
- Spread the mixture evenly onto the prepared baking sheet in a thin layer.
- Bake at 300°F for 15 minutes.
- Remove from the oven and let the granola cool completely.
- Once cooled and crisp, transfer it to an airtight container.
Notes
- Let the granola cool completely before storing.
- Spread the mixture into a thin, even layer for the best texture.
- Add dried fruit or chocolate chips only after the granola has cooled.
- For larger clusters, avoid stirring the granola while it bakes and break it apart after cooling.
