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
Scale
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
- 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.
- Combine dry ingredients: In a large mixing bowl, mix together the oats, raw nuts, sea salt, ground cinnamon, and ground ginger until evenly distributed.
- Add wet ingredients: Stir in the melted coconut oil, maple syrup, molasses, and vanilla extract into the dry mixture until everything is well coated.
- 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.
- 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.
- 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.
- 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.
- 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
