I’m ready for the holidays again. It’s time to enjoy all things gingerbread, peppermint, and my Indie Holidays radio station. This time of year is my favorite, particularly the aromas and baking that accompany it.
Gingerbread is one of my favorite holiday cookies. So when a reader asked for my version of gingerbread granola, I couldn’t refuse.
After testing the first batch, I have almost eaten it all and am now preparing for round 2. It’s that good.
This flavor is a variant of my recipe.
The spices and molasses give it its gingerbread taste. Cinnamon, cloves, and ginger provide warmth, spice, and depth. Molasses brings in sweetness and deep amber notes. I think I am in love.
This recipe is easy to make, as it only requires ten ingredients and 30 minutes. It’s also customizable! Use whatever nuts you happen to have. I chose a mixture of almonds, walnuts, and pecans.
The only thing I can think of that is missing, and I admit I was tempted by it too, are some crumbled-up vegan gluten-free gingerbread men. Amazingly, I didn’t add it in. This granola would be practically perfect.
Let us know if you are trying this recipe on Facebook, Twitter (#minimalistbaker), or Instagram. This granola is something we will make many times this winter. We hope you do, too. Happy holiday baking, and cheers!
Gingerbread Granola
10-ingredient, 30-minute gingerbread granola sweetened with molasses and tossed with cinnamon, ginger, and cloves for that perfect gingerbread flavor.AuthorMinimalist Baker PRINT SAVE The total time to prepare and cook the dish is 30 minutes. (1/2-cup servings)CourseBreakfastCuisineGluten-Free, VeganFreezer Friendly3 months does it keep? 2-3 weeks Cook Mode How to prevent your screen from going black
Ingredients
US Customary – Metric
DRY
Rolling oats, 3 1/4 cups (GF for those who are gluten-free)
I used almonds and pecans, along with a few nuts.
3 Tbsp of organic cane sugar
1/4 teaspoon sea salt
Ground cinnamon, 1/2 tbsp
3/4 tsp ground ginger
One pinch of ground cloves ( optional
WET
Coconut or olive oil, 1/4 cup
If you are not vegan, substitute agave or honey for the maple syrup.
Molasses 2 Tbsp
1 tsp vanilla extract (optional)
Instructions
Preheat oven to 325 F (162 C).
Mix all the dry ingredients in a large mixing bowl.
Warm the maple syrup, vanilla extract, and coconut oil in a small saucepan on medium-low heat. Pour the liquid over the dry ingredients and stir well.
Spread the mixture on a large baking tray and bake it for 18-22 mins, stirring halfway through to ensure an even cook. Coconut oil helps this granola to crisp up nicely. However, it is important to keep an eye on it as it can brown quickly.
Remove the granola from the oven once it is browned (this took me about 19 minutes) and allow to cool on the pan completely before storing.
It should last a few days if you store it in a container with an airtight seal.
Notes
This recipe is adapted from my favorite original Granola Recipe. Granola with Honey and Coconut Nuts
*Nutrition data is an estimate.