Crunchy, sweet clusters of oats and nuts; this Gingerbread Granola is my classic Vanilla Granola with a Holiday-flavored spin! Full of gingerbread spices, this makes a great Holiday season snack or gift too.
Do you have a favorite Holiday flavor?
When I think of Thanksgiving and Christmastime I always think of chocolate peppermint, gingerbread, cinnamon sugar, pumpkin, maple pecan, apple cider, hot chocolate, mocha… and more.
But gingerbread is one of my favorites. Not necessarily a loaf of gingerbread either, but the flavors of gingerbread. The combination of molasses, brown sugar, and the spices, like cinnamon, ginger, cloves, nutmeg and allspice.
But what about a seasonally-flavored snack? Instead of making plain Vanilla Granola, Gingerbread Granola should be in your oven instead!
This Gingerbread Granola is lightly sweetened with maple syrup and molasses, and filled with spices. It makes a great afternoon snack, breakfast, or a gift for friends!
And if you want to enjoy those Holiday flavors in a healthier way, this is the perfect recipe for you. This Gingerbread Granola is loaded with oats and nuts, made gluten-free and dairy-free, and only sweetened with maple syrup and molasses.
It’s crunchy, sweet, cluster-filled, spiced, and delicious! 🙂
Let’s chat about making this granola a bit.
First, if you want to make this gluten-free be sure to use certified gluten-free oats. If you don’t need it to be, regular rolled oats will work just fine.
You can use whatever nut you prefer to use, just think of the texture of the nut itself. I prefer a softer nut like pecans and walnuts, versus almonds. But, some like a little more crunch than me! If you need this granola to be nut-free, you can also use more rolled oats in their place entirely.
For the spices, you have two options. One, you can use my homemade blend of cinnamon, ginger, cloves, nutmeg and allspice together. Two, you could use 2 1/2 teaspoons of gingerbread spice in it’s place, if you prefer.
I recommend using high quality spices for the best, strongest flavor. If you prefer a very strong spiced flavor, you may want to add more (or do overflowing teaspoons). I didn’t want the gingerbread flavor in this granola to be overbearing.
I prefer to use coconut oil to make my granola. You could use another neutral flavored oil, or you could use butter in it’s place as well.
To sweeten this granola, I kept it as natural as possible with maple syrup and a touch of molasses. If you prefer to use more molasses, you could substitute some of the maple syrup for more molasses instead. I think only a couple tablespoons gives the right balance of flavors though.
Making the granola itself is very simple. It takes no more than fifteen minutes, and you’ll have homemade granola baking in your oven! Be sure to let it cool completely to get crunchy and delicious.
And if you haven’t tried homemade granola yet, you’re in for a treat!
It’s one of my favorite snacks. In my book, homemade beats the flavor of store bought every time.
And if afterwards you’re hooked, check out some of my other granola flavors while you’re here, like: Vanilla Granola, Chocolate Coconut Granola, Chocolate Granola, Maple Nut Granola, Cinnamon Cashew Granola, Orange Turmeric Granola, and Chai-Spiced Granola.
Big, crunchy, spiced clusters of nuts and oats… I LOVE granola! I hope you love this granola too and its a fun addition to your Holidays.
And if you make this Gingerbread Granola, let me know what you think! Either leave a comment below or find me on Instagram. I love to hear from y’all!
- 2 cups rolled oats (certified gluten-free)
- 2 cups walnuts, finely chopped (or pecans, almonds, etc.)
- 1 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp cloves
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1/4 cup coconut oil (or other oil or butter)
- 1/4 cup maple syrup (or honey)
- 2 tbsp molasses
- 1 tsp vanilla
To begin, preheat your oven to 300 and line a large baking pan with parchment paper (or spray with nonstick spray).
To a mixing bowl, add your oats, walnuts, cinnamon, ginger, cloves, nutmeg and allspice and stir them together.
To a microwave safe bowl, add your coconut oil and microwave till melted. Add your maple syrup and molasses and microwave till the mixture is very hot and comes to a low boil. Add your vanilla and stir it in.
Pour your wet ingredients over your dry ingredients and stir till everything is well incorporated. Pour onto your pan and spread into a thin, even layer.
Bake in the oven for 25-30 minutes, or till the edges start to get golden. After the granola cools entirely it will become crunchy.
Break into pieces and enjoy!
Stored in an airtight container, this granola should last a few months.