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Tray of Gingerbread Granola with Christmas cookie cutters on it
4.77 from 30 votes

Gingerbread Granola

10-ingredient, 30-minute gingerbread granola sweetened with molasses and tossed with cinnamon, ginger, and cloves for that perfect gingerbread flavor.
Author: Minimalist Baker
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 10 (1/2-cup servings)
Category: Breakfast
Cuisine: Gluten-Free, Vegan
Freezer Friendly 3 months
Does it keep? 2-3 weeks

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

  1. Preheat oven to 325 degrees F (162 C).
  2. Mix the dry ingredients together in a large bowl.
  3. 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.
  4. 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.
  5. Once the granola is visibly browned (about 19 minutes for me), remove from the oven and let cool completely on the pan before storing.
  6. Keep in a container that has an air-tight seal and it should keep for a few weeks.

Notes

*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)