Gingerbread Granola Recipe

ByAmanda
Jump to Recipe· 4.7 from 12 reviews

If you’re craving a cozy, crunchy twist on your breakfast or snack routine, then you’re going to love this Gingerbread Granola Recipe. It combines the warm spices of gingerbread with the satisfying crunch of homemade granola—trust me, it’s fan-freaking-tastic. Whether you drizzle it over yogurt, dunk it in milk, or just munch it by the handful, this recipe brings a lovely aromatic vibe and a little seasonal magic to your kitchen.

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Why This Recipe Works

  • Comforting Spice Blend: Ground cinnamon and ginger bring authentic gingerbread warmth to every bite.
  • Perfect Crunch: Toasting oats and nuts together creates that satisfying granola texture you crave.
  • Balanced Sweetness: Maple syrup and molasses add depth without being overly sweet.
  • Bright Add-Ins: Dried cranberries and candied ginger provide sweet-tart pops that keep things interesting.
Gingerbread Granola, gingerbread granola bars, cozy breakfast granola, seasonal homemade granola, spiced crunchy granola - A deep white rectangular baking tray filled with a golden brown granola mix that includes oats, nuts like pecans, and small red dried fruit pieces scattered evenly throughout. The granola layer looks crunchy with a mix of small and larger clusters, and a silver spoon rests on the bottom left corner inside the tray, holding some granola pieces. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The ingredients in this gingerbread granola recipe come together beautifully to capture the essence of gingerbread while giving you that crunchy, chewy granola texture. I always say—invest in good quality oats and nuts, because they really elevate the final product, plus it’s easy to customize depending on what you have on hand.

Gingerbread Granola, gingerbread granola bars, cozy breakfast granola, seasonal homemade granola, spiced crunchy granola - Flat lay of old-fashioned rolled oats loosely spread in a small heap, a cluster of raw pecans and walnuts mixed together, a small white bowl of fine-grain sea salt, another small white bowl filled with ground cinnamon powder, a small white bowl containing ground ginger powder, a small white bowl with melted coconut oil shimmering softly, a small white bowl holding amber real maple syrup, a small white bowl with dark glossy molasses, a small white bowl of clear vanilla extract, a small white bowl heaped with large unsweetened white coconut flakes, scattered chopped dried cranberries with deep red tones, and chopped candied ginger pieces with light golden hues, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997
  • Old-fashioned rolled oats: These hold up well during baking; quick oats turn mushy, so stick with old-fashioned for the best texture.
  • Raw pecans and/or walnuts: I love using a mix for a rich, nutty flavor; raw nuts toast nicely without burning easily.
  • Fine-grain sea salt: Enhances all those sweet and spicy flavors without being overpowering.
  • Ground cinnamon: The foundation spice that brings warmth and sweetness to the granola.
  • Ground ginger: This is where the gingerbread magic happens—adds a lovely zing that’s not too spicy.
  • Melted coconut oil (or olive oil): Helps the granola crisp up and adds a subtle richness; coconut oil is my favorite for that slight tropical undertone.
  • Real maple syrup: Offers natural sweetness and a hint of caramel; it caramelizes beautifully in the oven.
  • Molasses: Gives that deep, robust gingerbread flavor and a gorgeous dark color.
  • Vanilla extract: Rounds out the flavor with a sweet, mellow note.
  • Large unsweetened coconut flakes (optional): Adds extra texture and a chewy, toasty coconut flavor when added mid-bake.
  • Chopped dried cranberries: Bright, tart bursts that contrast the warm spices perfectly.
  • Chopped candied ginger: For an extra punch of spice and sweetness that feels just like holiday comfort food.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I like to think of this gingerbread granola recipe as a great canvas. You can totally tweak it depending on what you’re into or what you have on hand—some versions I’ve tried are sweeter, nuttier, or spicier depending on the occasion or mood.

  • Nut-free Variation: I swapped nuts for pumpkin seeds once for a friend with allergies—it still got that crunchy goodness and gingerbread flavor.
  • Extra Spice Kick: Sometimes I bump up the ginger and cinnamon for a stronger spice profile—perfect for cold mornings.
  • Sweetness Adjusted: If you want it less sweet, scale back on maple syrup and molasses and add a touch of brown sugar instead.
  • Fruit Swap: Dried cherries or chopped dried apricots also pair beautifully if you want to try different fruit.

Step-by-Step: How I Make Gingerbread Granola Recipe

Step 1: Mix the Dry Ingredients

Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper—this really helps prevent sticking and makes cleanup a breeze. In a large bowl, combine the rolled oats, pecans and/or walnuts, the sea salt, ground cinnamon, and ground ginger. Give everything a good stir so the spices are evenly distributed. This step is crucial because you want the gingerbread flavor infused all over your granola.

Step 2: Add the Wet Ingredients and Spread

Next up, melt your coconut oil gently—if you’re in a hurry, a quick zap in the microwave works great. Stir in the oil, maple syrup, molasses, and vanilla extract with the dry mix until everything is well coated and shiny. Pour the mixture onto your prepared pan and spread it into a nice even layer—this helps the granola bake evenly and get that perfect crunch.

Step 3: Bake and Add Coconut Flakes

Bake the granola for 10 minutes, then pull the pan out and sprinkle over the coconut flakes, if you’re using them. Now, take a wooden spoon or spatula and gently stir everything together to ensure the granola cooks evenly and the coconut gets toasted just right. Pop it back into the oven for another 8 to 11 minutes—keep an eye on it during the last few minutes. You want it to be lightly golden but not burnt. The granola crisps as it cools, so don’t worry if it seems a little soft right out of the oven.

Step 4: Add Dried Fruit and Let Cool

Once it’s out of the oven and back at room temperature, scatter the chopped dried cranberries and candied ginger over the top and give it a little mix to combine. These ingredients stay soft and add those wonderful sweet and spicy bursts that make this Gingerbread Granola Recipe so special. Let it cool fully before breaking it apart into clusters or pieces, then enjoy right away or store.

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Pro Tips for Making Gingerbread Granola Recipe

  • Even Layer is Key: Spread your granola in an even, not-too-thick layer, so it toasts evenly without sogginess or burning.
  • Watch the Clock: I check my granola at the 18-minute mark and every couple of minutes after to avoid over-baking, especially with nuts.
  • Add Coconut Midway: Adding coconut flakes halfway through baking prevents them from burning and keeps that lovely chewiness.
  • Use Raw Nuts for Baking: Pre-roasted nuts can burn quickly, so I sprinkle them in after baking if I prefer their crunch.

How to Serve Gingerbread Granola Recipe

Gingerbread Granola, gingerbread granola bars, cozy breakfast granola, seasonal homemade granola, spiced crunchy granola - A close-up top view of a glass bowl filled with granola that has one layer; the granola is a mix of golden brown oats, darker brown pecans, reddish dried cranberries, and lighter almond flakes scattered throughout. The bowl sits on a white marbled texture with a few small granola pieces scattered around it. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a big fan of topping off my bowls with a few extra dried cranberries or fresh pomegranate arils for a juicy pop of color and flavor. Sometimes, I sprinkle a little cinnamon or a drizzle of honey for that extra cozy touch. Toasted coconut flakes on top also never disappoint.

Side Dishes

I love pairing this granola with Greek yogurt or creamy vanilla yogurt, and for a breakfast treat, broiled grapefruit or orange slices are perfect—they balance the spice with their natural tartness. On chilly mornings, I pour it over warm almond or oat milk for an instant comforting bowl.

Creative Ways to Present

For holiday brunches or cozy get-togethers, I’ve layered this granola in parfait glasses with yogurt and seasonal fruit, garnished with a cinnamon stick and extra ginger pieces. It makes such a pretty presentation and feels like a special treat! You can also pack it into mini mason jars as gifts or favors—it’s always a crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

I keep my leftover gingerbread granola in an airtight container at room temperature, and it stays delicious for about 1 to 2 weeks. If I want it to last longer, I pop the container in the fridge—it keeps the nuts from going rancid and the granola crisp. Just make sure it’s completely cooled before storing to avoid sogginess.

Freezing

Freezing this granola works well if you want to stash some for later. I freeze it in zip-top bags or airtight containers for up to 3 months. When you’re ready, just thaw on the counter or re-toast briefly in the oven to regain freshness and crunch.

Reheating

If your granola has softened a bit, just spread it on a baking sheet and warm it in a 300°F oven for 5-10 minutes to bring back that crispiness. Keep an eye on it; you want it warm and crunchy, not toasted again.

FAQs

  1. Can I use different nuts in this Gingerbread Granola Recipe?

    Absolutely! While pecans and walnuts give a nice classic flavor and crunch, you can swap in almonds, hazelnuts, or even seeds like pumpkin or sunflower seeds if you prefer. Just keep an eye on baking times, as different nuts toast at slightly different rates.

  2. Is there a gluten-free option for this granola?

    Yes! Make sure to choose certified gluten-free rolled oats, and your gingerbread granola will be naturally gluten-free. Most nuts and other ingredients used are safe, but always double-check labels if you’re sensitive.

  3. Can I make this Gingerbread Granola Recipe vegan?

    Definitely! This recipe is already vegan-friendly as long as you’re using maple syrup and molasses for sweetening instead of honey. Make sure any candied ginger and dried fruit you use have no animal-derived additives.

  4. How do I prevent my granola from burning?

    To avoid burning, spread the granola in an even layer on a parchment-lined tray and stir halfway through baking—this recipe suggests adding the coconut flakes halfway too, which helps prevent those from burning. Keeping an eye on your oven in the last few minutes is crucial, as ovens can vary.

  5. Can I add other mix-ins after baking?

    Yes! Adding pre-roasted nuts or delicate dried fruits after baking is a great way to keep their texture intact and prevent burning. The dried cranberries and candied ginger in this recipe are perfect examples of flavorful mix-ins added after the granola cools.

Final Thoughts

This Gingerbread Granola Recipe is one of those cozy, make-it-yourself treats that instantly transports me to chilly mornings by the fire. It’s comforting, flavorful, and perfectly crunchy—plus, it’s super easy to whip up. I hope you’ll give it a try and find it becoming a staple in your kitchen like it has in mine. Trust me, once you’ve tasted this, standard granola just won’t cut it anymore!

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Gingerbread Granola Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 12 reviews
  • Author: Amanda
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8 cups
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

A flavorful and crunchy gingerbread granola made with rolled oats, nuts, warm spices, and sweetened with maple syrup and molasses. Perfect for a festive breakfast or snack, this granola combines the cozy flavors of gingerbread with wholesome ingredients for a delightful treat.

Ingredients

Dry Ingredients

  • 4 cups old-fashioned rolled oats
  • 1 ½ cups raw pecans and/or walnuts
  • 1 teaspoon fine-grain sea salt (or ¾ teaspoon table salt)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger

Wet Ingredients

  • ½ cup melted coconut oil (or olive oil)
  • ⅓ cup real maple syrup
  • ¼ cup molasses
  • 1 teaspoon vanilla extract

Add-ins

  • ½ cup large, unsweetened coconut flakes (optional)
  • ⅓ cup chopped dried cranberries
  • ⅓ cup chopped candied ginger

Instructions

  1. Preheat the oven: Preheat your oven to 350 degrees Fahrenheit and line a half-sheet pan with parchment paper to prevent sticking and allow easy cleanup.
  2. Combine dry ingredients: In a large mixing bowl, mix together the oats, raw nuts, sea salt, ground cinnamon, and ground ginger until evenly distributed.
  3. Add wet ingredients: Stir in the melted coconut oil, maple syrup, molasses, and vanilla extract into the dry mixture until everything is well coated.
  4. Spread and bake first phase: Transfer the granola mixture onto the prepared baking pan and spread it evenly using a large spoon. Bake in the oven for 10 minutes.
  5. Add coconut flakes and stir: Remove the pan from the oven, sprinkle the coconut flakes over the granola, then stir the mixture gently to ensure even cooking and distribution of the flakes.
  6. Bake second phase: Return the pan to the oven and bake for an additional 11 minutes, or until the granola turns lightly golden on top. Keep an eye to prevent burning.
  7. Add dried fruits and cool: Remove the granola from the oven and immediately top with chopped dried cranberries and candied ginger. Allow the granola to cool completely on the pan; it will crisp up as it cools.
  8. Break and store: Once cooled, break the granola into pieces and store in an airtight container. It will keep fresh for 1 to 2 weeks at room temperature or longer if refrigerated.

Notes

  • This recipe is inspired by master granola maker Megan Gordan’s base recipe.
  • Serve this granola with yogurt or milk and sweet winter fruits like broiled grapefruit, orange slices, or pomegranate arils for a delightful breakfast or snack.
  • Use raw nuts for best results. If pre-roasted nuts are preferred, add them after baking to prevent burning.
  • Look for large, unsweetened coconut flakes at specialty stores or in the baking section of well-stocked grocery stores, with brands like “Let’s Do Organic” or Bob’s Red Mill recommended.

Nutrition

  • Serving Size: ½ cup
  • Calories: 220 kcal
  • Sugar: 8 g
  • Sodium: 120 mg
  • Fat: 15 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 4 g
  • Protein: 4 g
  • Cholesterol: 0 mg

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