PrintUltimate Crunchy Holiday Gingerbread Granola (Naturally Sweetened)
I am glad you are here. This recipe transforms your morning with the warm, comforting spices of gingerbread. It creates a satisfyingly crunchy granola perfect for breakfast or a homemade food gift.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: About 5 cups 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 cups rolled oats
- 1/2 cup chopped pecans or almonds
- 1/4 cup unsweetened shredded coconut
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/3 cup pure maple syrup
- 1/4 cup unsulfured molasses
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup dried cranberries (added after baking)
Instructions
- Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine the rolled oats, nuts, coconut, ground ginger, cinnamon, cloves, nutmeg, and salt. Mix these dry ingredients well.
- In a small bowl, whisk together the maple syrup, molasses, melted coconut oil, and vanilla extract until fully combined.
- Pour the wet mixture over the dry ingredients. Use a spatula to mix everything until the oats and spices are evenly coated.
- Spread the granola mixture onto the prepared baking sheet in a single, even layer. Press it down lightly if you want larger clusters.
- Bake for 30 minutes, stirring gently halfway through to prevent burning.
- Remove the pan from the oven and let the granola cool completely on the baking sheet without stirring. Cooling allows the clusters to set and become crunchy.
- Once completely cool, break the granola into pieces. Stir in the dried cranberries.
- Store your homemade gingerbread granola in an airtight container at room temperature.
Notes
- For a gluten-free option, use certified gluten-free rolled oats.
- If you want a Paleo Gingerbread Granola Idea, substitute the oats with a mix of almond flour and pumpkin seeds.
- This recipe makes a wonderful easy holiday food gift; package it in jars with a ribbon.
- For extra crunch, add 1/4 cup of pumpkin seeds with the oats.
Nutrition
- Serving Size: 1/2 cup
- Calories: 240
- Sugar: 11g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg