Print

Gingerbread Granola: 7 Simple Steps

Gingerbread Granola
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A festive and healthy breakfast topping, perfect for the holidays. This gingerbread granola is easy to make ahead and adds a warm, spicy crunch to your favorite yogurt or cereal.

Ingredients

Scale
  • 2 cups rolled oats
  • 1/2 cup chopped pecans or walnuts
  • 1/4 cup pumpkin seeds
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup melted coconut oil or unsalted butter
  • 1/4 cup maple syrup
  • 2 tablespoons molasses
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt

Instructions

  1. Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the rolled oats, chopped nuts, pumpkin seeds, and shredded coconut.
  3. In a separate small bowl, whisk together the melted coconut oil (or butter), maple syrup, molasses, ground ginger, cinnamon, nutmeg, cloves, and salt.
  4. Pour the wet ingredients over the dry ingredients and stir until everything is evenly coated.
  5. Spread the mixture in a single layer onto the prepared baking sheet.
  6. Bake for 25-30 minutes, stirring halfway through, until golden brown and fragrant.
  7. Let the granola cool completely on the baking sheet. It will crisp up as it cools.
  8. Once cooled, break into clusters and store in an airtight container at room temperature.

Notes

  • For extra festive flair, add a handful of dried cranberries or chopped crystallized ginger after baking.
  • This granola stays fresh for up to two weeks when stored properly.
  • Adjust the spice levels to your preference.

Nutrition

Find it online: https://savorsensations.com/gingerbread-granola-recipe/