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.
Jenn says
Made this as a part of a care package for a friend. I didn’t feel like busting out a pan, so I just used canola oil and mixed everything into a bowl. I also increased the salt to 1/2 tsp because I like granola just a little saltier than the granola recipes I’ve tried from MB. All of that worked great!
It literally came together in 30 minutes from the time I preheated the oven. (Yay! Thank you!)
To me, the flavor reads a little more “warm spice” than “gingerbread” but I’m not mad about it. I recommended it to my mom who loves this flavor profile, and will be making another batch and sending it to some friends who have birthdays next month!
Aw, you’re a wonderful friend, Jenn! We’re so glad you enjoy this granola and hope your friends do as well. Thank you for the lovely review! xoxo