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.
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
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!
- 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)
- 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)
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.
*Adapted from my favorite original granola recipe, Nut and Honey Coconut Granola
*Nutrition information is a rough estimate.
Nutrition Per Serving (1 of 10 half-cup servings)
- Calories: 296
- Fat: 15g
- Saturated fat: 5.6g
- Sodium: 51mg
- Carbohydrates: 35g
- Fiber: 5g
- Sugar: 13g
- Protein: 7g