It’s about that time again; time for all-things gingerbread and peppermint and my beloved Indie Holidays station. I simply love this time of year, especially the baking and aromas that come with it.
Gingerbread is certainly one of my favorite holiday cookies, so when a reader requested my take on gingerbread granola, I couldn’t resist.
Since testing this first batch I’ve nearly gobbled it all up and am preparing to whip up round 2. This stuff is that good.
You guys know I have a thing for granola, and this flavor is a variation of my original recipe.
It gets its gingerbread flavor from the spices and molasses. Ginger, cinnamon and cloves give it depth, spice and warmth, while molasses adds a touch of sweetness with deep amber notes. I think I’m in love.
As always, this recipe is simple, requiring just 10 ingredients and 30 minutes from start to finish. And it’s customizable! You can use whatever nuts you have on hand really. I went with a mix of almonds, pecans and walnuts – my favorite.
I think the only thing missing – and believe me, I was tempted to add it in – is a bunch of crumbled up Vegan Gluten Free Gingerbread Men. I don’t know how I resisted, but it would make this granola practically perfection in a bowl.
You guys are going to L-O-V-E this granola. It’s
Sweet
Crunchy
Gingerbread-spiced
Festive
Perfectly crisp
Nutty
Wholesome
Simple
Nutritious
& Filling
If you give this recipe a try, let us know on Twitter, Instagram (#minimalistbaker), or Facebook. We certainly plan to make this granola many times winter and hope you will, too. Cheers and happy holiday baking!
Gingerbread Granola
Ingredients
DRY
- 3 1/4 cups rolled oats (GF for gluten-free eaters)
- 1 3/4 cups raw nuts (I used almonds, pecans, and a few walnuts)
- 3 Tbsp organic cane sugar (or sub extra molasses or maple syrup mixed in with wet ingredients)
- 1/4 tsp sea salt
- 1/2 Tbsp ground cinnamon
- 3/4 tsp ground ginger
- 1 pinch ground cloves (optional)
WET
- 1/4 cup coconut or olive oil
- 1/3 cup maple syrup (sub agave, or honey if not vegan)
- 2 Tbsp molasses
- 1 tsp vanilla extract (optional)
Instructions
- Preheat oven to 325 degrees F (162 C).
- Mix the dry ingredients together in a large bowl.
- In a small saucepan over medium low heat, warm the coconut oil, maple syrup, molasses and vanilla extract. Pour over the dry ingredients and mix well.
- Spread the mixture evenly onto a a large baking sheet and bake for 18–22 minutes, stirring near the halfway point to ensure even cooking. The coconut oil will help this granola crisp up nicely, but be sure to watch it carefully as it browns quickly.
- Once the granola is visibly browned (about 19 minutes for me), remove from the oven and let cool completely on the pan before storing.
- Keep in a container that has an air-tight seal and it should keep for a few weeks.
Notes
*Nutrition information is a rough estimate.
Charlotte says
This recipe was exactly what I was looking for!
I tweaked it so it wasn’t so sweet, I used 4 tbsp of molasses and skipped the cane sugar. It turned out great!
We’re so glad you enjoyed it, Charlotte. Thanks so much for sharing!
Cameron says
This recipe is perfection as it is. The molasses especially is brilliant. My absolute favorite granola recipe. I’ve been making it off and on for years and it always puts a smile on my face.
Love that! We’re so glad you’re enjoying it, Cameron. Thanks so much for the lovely review!
Taylor says
Perfection! I cooked mine for like 20-21 mins. I added little coconut and ground flaxseed. Mixed half and half coconut and olive oil, and used cashews, pumpkin seeds and pecans foe the nuts. It’s perfect ratios and my favorite cause clusters!
Amazing! Thank you for the lovely review and for sharing your modifications, Taylor! xo
Trisha says
Wow, this granola is delicious and it made the house smell amazing. So festive and perfect to go with Christmas morning breakfast. I also think it would make a great gift (as long as I don’t eat it all myself, ha)!
Ha, we can relate on the gifting of this! We’re so glad you enjoy it, Trisha! xoxo
Rasta says
Quick question — does it crisp up as it cools or am I looking for it to be crisp before I take it out of the oven? I had it in for 25 minutes and ended up taking it out, but I’m wondering if maybe I should put it back in the oven. It smells good — but I’m a bit confused what I’m looking for texture-wise. Thanks!
Hi Rasta, it will crisp up as it cools! You can bake a little longer if it seems like it needs it, but we would suggest taking it out if it’s getting too browned or it may taste burnt.
Mike says
I make alot of granola, but wanted to try this for the holiday cheer. I think if you used 1/2 tsp of salt, and a little more spice it will be even better. The texture came out a bit chewier than other granola I make, but that’s not a bad thing.
Thanks for the feedback, Mike! This granola should be crisp and crunchy. It sounds like it might have needed to bake a bit longer?
Catalina says
Made this granola today and I LOVED it! I made a few modifications: instead of the sugar, I used alulose, and only used molasses as the liquid sweetener. So tasty, will definitely be making it again! By the way, I’d like to say that here in Chile, we have ‘Pan de pascua’ (Easter cake) which is like a fruitcake but it’s also made with molasses, very warm spices and extracts, a little orange zest or/and juice, dried fruits and nuts. It’s a classic Chilean dessert for Christmas-time. Maybe someone who reads this could give it a try hehe. Anyways, thanks for another great recipe! <3
We’re so glad you enjoyed the granola, Catalina! Thank you for sharing and for the lovely recipe idea! xoxo
Maria says
Heaven on earth! I make this all the time and it always makes me so happy. I just can’t get enough!!!
We’re so glad you enjoy this recipe, Maria! Thank you for the lovely review! xo
Pam says
Love this. Making it for Christmas 2022 gifts to vegan friends! Thanks for your great recipes!
We’re so glad you enjoy it, Pam! What a great idea. Thanks so much for sharing! xo
Nikki Petersen says
What should I look for when it’s baking if I’m using Olive oil? Because my step mom is allergic to coconut.
You shouldn’t need to change anything! The flavor just might be slightly different :)
Nikki Petersen says
Different in a bad way?
If the flavor of your olive oil is subtle it should be fine!
Daria says
Hi, I was wondering if i could sub molasses? Here in Russia I can’t buy cooking molasses, it is only used for fishing and gardening and I’m not ready to take that risk haha. Any suggestions?
Hi Daria, you could try more maple syrup! Hope that helps!
Erica Pryde says
So delicious!! This is my favorite granola recipe of all time. 💜
Yay! We’re so glad you enjoy it, Erica! Thank you for the lovely review! xo
Emily says
I made this for a pumpkin smoothie bowl, and it was quite possibly the best granola I have ever made! I did make a few changes:
• 2 Tbsp maple syrup
• 1/4 cup molasses
• 2-4 Tbsp egg whites
We like molasses and don’t eat things very sweet, and I thought that the egg white would hold it together; it was nice and clustery. Thank you for this great recipe. I will be bookmarking it and using it soon!
Woohoo! Thanks so much for the lovely review and for sharing your modifications, Emily. So glad you enjoyed!
Eli Haugen says
I made this today with just a half cup of rolled oats needed to be used, and I’m already planning to make more! This was so tasty and made a very filling breakfast with almond milk.
Great! We’re so glad you enjoyed it, Eli! Thank you for sharing!
Geraldine says
Hi Dana,
Would it be possible to use a dehydrator for this recipe instead of baking?
Hi Geraldine, we’ve never made granola with a dehydrator, but we don’t see why not! Let us know if you try it.
Geraldine Shearan says
I swapped out the coconut oil for Aquafaba as I thought it would dehydrate better than coconut oil. 115F for 12 hours on Paraflexx sheets. Crunchy, fabulous and full of nutrients!
Amazing! Thank you for sharing, Geraldine!
Jackie says
Thanks for sharing your results and modifications! Going to dehydrate it also!
Irene says
This is a fabulous wintertime granola. I love eating it warm (I microwave it for a minute with almond milk). Sometimes to change it up a bit I use pumpkin pie spice, or add golden raisins.
April says
I made this for Christmas gifts. The recipe tripled well. I pretty much followed the recipe except for variation on the nuts since I didn’t have everything. The granola is flavor is so good. The spices and the toasted nuts along with the coconut oil flavors are fabulous!
Love that idea! We’re so glad you enjoyed this recipe, April. Thanks so much for sharing!
Kristen says
Is there a way to make this into granola bars??
I think so, just increase quantity of wet ingredients (and maybe add a little almond butter?), press into a 9×13 (or maybe 8×8?), and bake same temp until golden brown on top! Let us know if you try!
Joan says
I’d like to make this without nuts since I’m a teacher in a nut free classroom and that’s where I eat it. Would I add more oats or just leave out the nuts?
Hi Joan, you could add more oats and/or sunflower or pumpkin seeds. Hope that helps!
Diana says
Hahaha….this post made me LOL. How can you be a teacher in a “nut free” classroom. It’s that kind of an oxymoron. Just kidding. Kids are nuts!!! Too bad we have so many allergies to worry about these days!
Taylor says
Turned out great!
I halved the recipe and used mostly almonds with a small amount of cashews. The almonds I used were honey roasted (with sugar) so I did not use any cane sugar. I also didn’t use any cloves. This was my first time making granola and this recipe was simple and easy to follow.
We’re so glad it turned out well! Thanks for sharing, Taylor!
Jules Collins says
My first time ever making granola and I made this last night to have for breakfast on Sunday, is absolutely delicious and will definitely make again. This granola with my homemade vegan yogurt. best breakfast ever.
Thanks for posting.
We’re so glad you enjoyed it, Jules! Thanks for sharing!
Regina says
I have made this 4 times in the past 3 weeks….I can’t get enough! Thank you for this amazing recipe. My kids munch on it after school as a snack, and I love it for breakfast with almond milk. Mixing it up today, and trying your pumpkin granola. But I’ll be back! Thanks Dana, for all of your awesome recipes! :)
Valerie says
This was my first-ever attempt at making granola. It turned out perfect! I ended up making 3 batches (so far). Most if it was packaged up as gifts for co-workers. The next batch is for us! I love gingerbread and this granola is going to be an annual tradition.
We’re so glad you enjoyed it, Valerie! Thanks so much for the lovely review!
Victoria says
Question, please. I have some ginger snap cookies and would like to crush them to add more “snail” :). Would I do this before or after baking? Thanks!
After!
Victoria says
Great. I figured as much (thought that the crumbles would get tooth-breakingly hard after being baked twice) but didn’t know if the oil-honey mixture was supposed to coat them as well. Thanks!
Nerissa says
I have been making this for years and is a fam favorite. When I make a batch, I give most of it away so I don’t eat it in one sitting!
Thanks, Nerissa!
Johanna B says
I think this is going to be my favourite granola for Christmas-time. I made this with a little less oats and a bit more nuts/seeds – I used raw pumpkin seeds, halved pecans, and walnut pieces. I also just microwaved my coconut oil in a bowl and then whisked the rest of the wet ingredients, then poured that over the oat/nut mix. Baked for 20 mins, and waited until it cooled completely on the pan (I think this is key for getting some more crispy bits), and its PERFECT.
Already thinking of making this again, and gifting it in little jars because everyone needs to enjoy this!
Ah, YAY! Thanks for sharing, Johanna!
Kasia says
Could you also use caster sugar in the recipe? Or light brown sugar?
We think so! Brown sugar would probably work better. Let us know if you give it a try!
Roz says
Perfect snowy day baking project! First time I’ve ever made granola!! It came out really well and my apartment smells lovely. Love your recipes, love your site!
I didn’t have all the ingredients, but modified it just a bit. I used the same core recipe, but only had 1 cup of nuts (pecans and walnuts) so I added 3/4 cup of mostly raw sunflower seeds, hemp seeds, and a dash of chia seeds. Made for a really nice texture! I also didn’t add in the cane sugar because I’m not a huge sweets person, but did add a little extra blackstrap molasses. I didn’t have maple syrup so I used agave instead. And I added a tiny smidge of nutmeg, too, because nutmeg. Lastly, I like pretty crunchy granola (I think the agave doesn’t crisp up the same way as maple syrup does) so I upped the temp to 400 for about 6 minutes after about 18 minutes at 325. I just kept the tray in the oven after stirring it as it was heating up. Dried it out nicely and left a few extra toasty bits. So tasty and a great way to use various nuts and seeds! Thank you!
Jill Ryder says
This is great granola! Easy to make and wonderful flavor for those of us who love ginger bread! My son 27 year old son is crazy about it too! I used some coconut flakes in place of some of the nuts, this turned out great.
Stacey says
This is incredible! Made as is and made my kitchen smell like a gingerbread cookie. It’s divine. Placed in jars and gave as gifts. I am so grateful for your creativity and your recipes! Thank you, also, for the feature on the recipe where you can change the servings. It was helpful. I quadrupled the batch and the ease of doing so was made possible by you allowing your readers to make a change to that servings box. Brilliant and wonderful!
Jacqueline Stadler says
This recipe is exactly what I was looking for!!! It was delicious, not overly sweet and my one son gobbled it up….mind you, he is a teenager and they gobble everything up! Thank you for sharing.
Lee says
Fantastic granola recipe!
Bill McKinney says
Just made this for the first time and love it!
I make granola a lot but was very happy to find this holiday recipe!
Thank you
Aiden Mehak says
Hey! I’d love to make this but am just wondering whether you used blackstrap or regular molasses?
Thanks a bunch!
Aiden
Hayley says
As a student, I needed christmas gifts for my co-workers that weren’t going to sink my bank account – this granola recipe was perfect! Made both the sea salt/dark chocolate, and the gingerbread – I hope everyone enjoys this as much as I do! Thanks M.B!!
Maddy says
Just made this! Who says gingerbread solely resides in December?! ;) Dana, you’ve done it again! Delicious. Xx
P.S. Put in extra molasses cause why not, and it turned out lovely.
Gingerbread all year! Glad you enjoyed!
Katie G says
This is an amazing granola recipe! Shared with my co-workers and we all love it. I used the same nuts as the recipe but chopped them up a bit. I also skipped the cloves, and subbed the agave for the maple syrup in the wet ingredients. The big bonus is how this makes my house smell like Christmas :)
KRISTINA says
This is simply delicious!!!I’ve just made it!
thank you,love from Italy!
Diego says
Great recipe! I didn’t add sugar inside the dry ingredients and it turned out delicious.
Shawn McLaughlin says
If I wanted to add a fruit to this, what would you suggest?
my daughter & I love your recipes & use them often
Use this as a guide!
Mary Ellen says
Has anyone tried to make this without nuts? Simply replace nuts with more oats?
That’s what I would do!
Chelsea says
Is it okay to use blackstrap molasses? I’m afraid of burning it but didn’t know if it would make a difference.
I think that’ll be fine!
Maggie says
Just tried this to get a jump start on the holidays and it’s delicious! Thanks for all of the amazing recipes :)
andrew says
love love love this recipe! with my family, we go all roasted almonds and actually halve them to maximize the nut flavor. while it takes significant more time to slice them up, it makes the meal for our child so more “please don’t choke on this” friendly AND extends the flavor of almonds into every bite. additionally, please do NOT refrain from adding vanilla, which, well, in our world, is never optional!
jeanette says
Unfortunately, the use of molasses, substituting for the organic cane sugar was a problem. That combo resulted in sticky, non crisp…dead…oats. I was really hoping for better luck. I have made granola for a while but decided a no wht/brown sugar would be better, healthier. Molasses has potassium and some good for you stuff. Not happy with this one sad to say.
Lauren says
This is legit the best granola recipe I’ve ever tried! Thank you SO MUCH <333
Amy says
This sounds delicious! Think I could add some dried cranberries to mine? Maybe right after taking the granola out of the oven? I love the taste and color!
I do! I’d add it with 5 minute left in baking. Good luck!
Annalisa says
Will adding a bit of ground chia or flax seeds make this more clumpy like in your banana bread granola? Thankss xx
Yes! Also, don’t stir it when baking. That’ll help it clump up!
Annalisa says
Thank you so much!!
renay says
granola was the first thing i ever learned to make as a child, and i come from a family of granola gourmands, if you will. :-) so even though i can make granola with my eyes closed and usually throw in a bit of anything and everything, i thought i would try this recipe just the way it is, and i have to say it’s in the regular rotation now! the spice balance is perfect. by the way, for those who prefer clumpy granola clusters, just stir granola less in the pan. i spread it on a cookie sheet in a thin layer and don’t stir it at all unless the sides get really brown. the more you stir, the more the clusters separate. once golden and out of the oven, as it cools it will further harden, so just let it do it’s thing instead of handling it too much. then once it’s cool you can break it up into the consistency that is perfect for you. thanks for another great recipe, dana!
melanie says
Oh arghhhhhhhhh, wish I had seen this in time for the holidays! Oh man, that looks delicious.
Monika P. says
My oh my, what can I say about this recipe. Except….awesome! But you should be warned before you make it, this is VERY addictive. I couldn’t stop eating it fresh out of the oven, its that good. And did I mention that is makes your house smell wonderful! For my second batch, I added some fresh shaved coconut, which makes this even more perfect (I’m nuts for fresh coconut, what can I say). Thank you for this amazing, and healthy recipe! I’m not even a granola person but I love this!
Quelcy says
You do seem to be the granola goddess! I found this recipe, and it was just what I was craving. I made my own version with some extra spices, and I got a little carried away with the gingerbread theme. :)
NMPatricia says
I made this recipe. I left out the cane sugar and just added a bit more maple syrup. Don’t think I will even do that next time. Plenty sweet for my taste. I use this as a dessert for myself. The part that confused me a bit was to bake until brown. However, with the molasses in it, it was already pretty dark. So either I will have to burn it to know when too brown is too done, or I am missing something.
Sarah McLaughlin says
Just made this and not only is it delicious but it smells amazing!! My kitchen smells just like the holidays should :)
Yay! That warms my heart. So glad you liked it, Sarah!
Maura says
Just made this… the whole house smells like Christmas. Two problems with the recipe, though – first, the ‘let it cool’ part (ha!) and the ‘lasts a couple or weeks’ part (double ha!). Love your recipes. Keep ’em coming.
So great! Thanks for sharing, Maura!
Ellen Lederman says
Like all your granolas, loved this! Amped it up a bit with 1 teaspoon of ginger (why stop at 3/4?) and a few T of crystallized ginger…
Ah great to hear! Thanks for sharing Ellen. Great idea on the ginger!!
Myrthe says
Just made this! It’s cooling on the counter as I type, I had a little tongue-burning taste and it’s amazing! I halved the recipe to see if I liked it enough to make it as a Christmas gift for my friends and family and it definitely is gift-worthy :)
I’ll probably be trying all your other granola recipes as well, I never knew it was this easy to make at home. Thanks for inspiring me!
Grace says
Thank you so much for this amazing recipe! This was my first time making my own granola, and it was delicious:)
Jessica says
Made this today – some to keep, some to gift to a friend. It’s delicious! Thanks for creating and sharing!
Jess says
When you posted this recipe, I couldn’t wait to try it. This morning I made it and I am so excited to serve it for Christmas breakfast. The dry ingredients stirred together smelled like Christmas and the cooked batch tasted delicious. An hour after storing the granola, my house smells so good! I can’t wait to pass the recipe along.
Michelle says
This is soooo good. I was licking the spoon and pretty much eating handfuls before I could even get the pans into the oven! Your granolas are THE BEST. No question.
Ah, thanks Michelle! Made my day! Thanks for sharing xoxo
Sofia says
So I’ve made this recipe twice in less than 48 hours. Whoops! It’s just too delicious not too! I was trying to find a decent holiday granola and when I found yours I thought, “Well, if it’s from Minimalist Baker, it’s gotta be good!” I was right, hahaha! Thanks for the delicious recipe!
Sandy says
Another wonderful treat. Add another of your granola recipes to my box. It is delicious. I am with Gabi – I might add a bit more spice next time but no eggs, I am allergic.
Heather A says
I might have to rethink my homemade Christmas gifts, I was going to make pumpkin breads until I found this recipe. This sounds so much better!!!! Can’t wait to make this!!!!
Tara says
This looks delicious! I can’t wait to try it. I may whip some up to have on hand Christmas morning. Thanks for sharing… and creating this recipe.
Gabi says
Very good granola! The only change I made was to add 2 egg whites in order to create nice and crunchy clusters. Next time I’ll add even more spices I think. Yummy! Thank you for the recipe!
AJ @ NutriFitMama says
LOVE this! It is so all about the gingerbread and peppering right now ;) We are going to make your granola this week- I think the kids will love it (and so will I ;) )
Jessica says
Made this last night. Pretty amazing. Also made my tiny apartment smell WONDERFUL. thanks!
Stephanie @ Girl Versus Dough says
When I saw this I was all “dang I really want that granola like right now” and then I realized I have ALL the ingredients for it! Exciting Friday night plans, here I come.
Lana says
This looks absolutely amazing! I can’t wait to try it :) x
– Lana
Melissa says
This recipe looks pretty tasty. But I have a question. Most of your granola recipes look to be more of a loose/flaky granola, as opposed to having nice bug chunks or clusters. For me, granola is all about those clusters. Do you have any ideas or suggestions for how to get those bigger chunks without adding a ton more sweetener?
Gabi says
I recommend adding two egg whites to the recipe. Works perfectly for making big clusters.
Stacy says
What an amazing idea! But honestly I want to eat this all over a bowl of ice cream. I’ll def be making this for my family this holiday season. Thanks for sharing.
Cindy says
I have granola gifting plans and this version just made the cut!
Stacy says
This a great gift idea. I might have to piggyback on that!
Caroline says
This looks incredible!!!!!! What a terrific idea!
Need to try this at home now
Hannah Elizabeth says
Yum!! I. must. try. this. I *adore* granola and you have THE BEST flavor combinations! Plus, gingerbread is one of my favorite flavors of the season (although how can one really pick with so many good ones??). Thank you for all the great recipes (and for lengthening my must-make-this-awesomeness list :P)!!
Robin says
Ohhhhhhhh my. I don’t think I’d have thought of gingerbread granola on my own. I have all ingredients on hand and will be making it this afternoon.
I followed a link from Yanic’s blog, Family, Faith, Food and Fabric to your site this morning. I’ll be back often.
Ellen says
Oh man, I made gingerbread cookies recently and have to say I too have moved into ginger-izing everything but especially cocktails (gotta use all that ginger simple syrup somehow). But I’d never have thought to make gingerbread granola!
Maria G. says
Gingerbread granola! Never thoguht of that before! Sounds delishious!
Timaree says
Thanks for the station info! This granola sound terrific. I can make it and share it with my family who are one or more of vegan, vegetarian, wheat sensitive, soy sensitive! Yay!!
Yes! It suits everyone’s dietary needs. Hope you love it, Timaree!
Timaree says
I got it made. Oh my what a chore on my part! I doubled the oats and nuts but nothing else. Halfway through the baking I realized that so I hurried up and put it all back in the bowl, heated the other half of the liquid ingredients, poured it over and mixed it up. I popped it back in the oven and thought “oh no” and pulled it right back out to add the other half of the spices. Popped it back in the oven to realize I hadn’t doubled the sugar! One more mixing and some more baking and NOW I have some great granola! It is so yummy I’m not sure it will make it into gift bags lol. Yes, it will as I just have to share it. This was not one of my better baking days.
Liz @ I Heart Vegetables says
This looks amazing! I love all things gingerbread :)
Leigh says
I must make this granola STAT! What better way to get in the Christmas spirit! My house will smell amazingly festive for sure! Thank you for the Indie Holidays Radio too I heart it as well!
Yay! Hope you love them both!
Leah says
I need to make this parfait style with the Immune Booster orange smoothie!
SMART. SMART LADY.
Robyn @realfoodwholelife says
I love anything with molasses and this gingerbread granola looks to be just about the perfect thing to quell my sweet cravings without eating a bunch of cookies! Also, on a separate note, welcome to Portland! I hope you’ll love it here. I work in the Pearl and live in outer North West–it’s the best. I saw on IG you found Dechutes Brewery–love those sweet potato fries. Bridgeport Brewery is another of our favorite–they have an awesome happy hour and their vegan bowl can’t be beat! Also check out Prasad Cafe (in Yoga Pearl) if you haven’t already. Cheers!
Ah, thanks Robyn! So kind. Thanks for the welcome note. We did indeed find the sweet potato fries at Deschutes. SUH GOOD. I’ll be sure to check out Bridgeport! John loves beer and I love fries, so it’s probably a match made in heaven. Someone else had mentioned Prasad! Thanks for sharing that! Will have to check it out. Happy baking!
Emilie@TheCleverCarrot says
Fab! Love gingerbread anything. And granola. It’s funny, because I made some granola last week and stashed in the freezer for some on-the-fly holiday gifts. I’m thinking Ill add this to my (boring) rotation to spice things up ;) xx
SPICE. IT. UP. Hope you love it, Emilie! xoxo
Kare @ Kitchen Treaty says
I adore the idea of gingerbread granola, and I’m really sort of pissed I didn’t come up with the idea first! ;) Perfect for edible gift-giving too.
haha, sorry? Hope you love it, Kare!
genevieve @ gratitude & greens says
This granola would be amazing as a gift! Love how simple the ingredients are, I’m excited to make some!
Sandra says
In Spain we don’t have this kind of dessert! it looks delicious!! thank you
I’m jealous you’re in SPAIN! Hope you love this, Sandra!
Heather Mason says
looks great! My granola recipe is similar, but no ginger. I will have to try the ginger spin.
Kelli H (Made in Sonoma) says
I’m with you girl, I love anything gingerbread. It sounds divine.
Victoria says
I made this granola recipe without molasses and it turned out super good. It tastes like ginger cookies for me and I love it! I wonder what would it taste with molasses but I’ll definitely make this recipe again ( but will with molasses next time ) <3
Lovely! Thanks for sharing, Victoria!
Medha @ Whisk & Shout says
That Pandora station has been my mainstay for Christmas music the last few years! I made my own playlist for the first time this year, but I’m sure I’ll abandon it pretty quickly. This granola looks amazing! It’s like dessert for breakfast :)
Melissa @battleofmarathonblog says
Throw this goodness into a mason jar, tie with a ribbon, and you’d have such a nice holiday present for a foodie. Love!
Indeed! Think I just might :D
Ashlee says
Oh yay, I have all of these ingredients at home! Definitely making these this weekend. Just need to buy some festive cookie cutters… Now I have an excuse to buy cookie cutters : )
jenna @ just j.faye says
That indie holiday Pandora station is my absolute fave. Non-stop from now until
Christmas! Also, this granola sounds spectacular.
Me too!! Weeeeeeee!
Katrina @ Warm Vanilla Sugar says
Every year I make a big batch of gingerbread granola for the holidays. I’d love to try your recipe!
The Blonde Chef says
Just when I think you couldn’t possibly create another amazing granola recipe, you pull this out! Just the name is enough to put me in the Christmas spirit! Can’t wait to put this on EVERYTHING!
Ha! Thanks for the kind words! I do love a good granola. Hope you love it!
Sarah says
This recipe makes an AWESOME Christmas gift! This will be my second year making it!
Jaime says
I’m on a serious budget this year and really watching my spending this holiday season, but wanted to do something meaningful for Christmas! This is perfect!