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Gingerbread granola

 

It’s important to have a recipe for something that makes an easy, homemade holiday gift that friends and family will enjoy. My gingerbread granola recipe is it. I’ve served it at brunches with friends during the holidays, and I’ve gifted mason jars of the homemade gingerbread granola to my gym instructors (who spend a ridiculous amount of time trying to help me balance out all that butter and sugar I love so much). This gingerbread granola recipe isn’t overly sweet and it has a good level of gingerbread spices. Feel free to tweak it to make it your own. If you aren’t a fan of molasses, try my maple granola!

gingerbread granola - granola sweetened with molasses and gingerbread spice mix, with candied ginger and lots of nuts
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Gingerbread granola

This gingerbread granola is perfect for Christmas, sweetened with molasses and a mix of gingerbread spices. Chopped crystallized ginger, nuts, and cranberries are mixed in after baking for a festive breakfast treat

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 7 cups
Calories 174 kcal
Author Janice

Ingredients

  • 460 grams rolled oats 3 cups
  • 140 grams almonds 1 cup
  • 120 grams walnuts 1 cup
  • 100 grams pecans 1 cup
  • 1 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp freshly grated nutmeg
  • 1/4 tsp salt
  • 1/3 cup coconut oil
  • 1/3 cup maple syrup
  • 1/3 cup Fancy molasses
  • 60 grams dried cranberries 1/2 cup
  • 40 grams chopped candied ginger 1/4 cup

Instructions

  1. Preheat the oven to 325ºF.
  2. In a large bowl combine the oats, nuts, spices and salt. Set aside.
  3. Meanwhile melt the coconut oil with the maple syrup and molasses in a small saucepan over medium heat. Stir well then pour over the oat mixture. Stir to coat all the ingredients with the syrup.
  4. Transfer the mixture to two large baking sheets (18x13 in) lined with parchment paper. Spread into an even layer from edge to edge.
  5. Bake the mixture for 30 to 40 minutes, stirring it every 10 minutes and moving the pans around in the oven.
  6. Let cool before adding the dried cranberries and candied ginger. Store in a jar.

Recipe Notes

  • Calories calculated based on 1/4 cup serving. 
  • Recipe makes 28 x 1/4 cup servings.

 

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3 Responses to Gingerbread granola

  1. Holly December 12, 2016 at 7:20 am #

    Wow! Great recipe. I appreciate something new and different and for breakfast. Thanks for sharing this !

Trackbacks/Pingbacks

  1. Irish soda bread with raisins | Kitchen Heals Soul - April 15, 2017

    […] started the day with a healthy breakfast: yogurt, berries, homemade granola. I followed it up with a couple of slices of bread and butter. The bread was fresh. How could […]

  2. Gingerbread cranberry muffins - May 13, 2017

    […] love gingerbread in all forms, like gingerbread granola, gingerbread cookies, and even muffins like these. I associate gingerbread with fall winter more […]

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