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EASY GINGERBREAD GRANOLA

Lightly sweetened granola with warming gingerbread spices and almond butter. Ready in just about 30 minutes!



bowl of gingerbread granola



As far as I’m concerned, as long as the temperature is below 30 degrees, baking with holiday flavors can continue indefinitely. At any rate, give me a pass today, because this easy gingerbread granola is totally worth it. The molasses and warm spices combine to taste like your favorite gingerbread cookie in breakfast form. 


This gingerbread granola recipe couldn’t be easier! The liquid ingredients are heated together and poured over the oat mixture, and then the granola is baked until crunchy. Granola is also quite customizable. I used oats, walnuts, and pecans for my base, but you could use almonds instead, or skip the nuts all together. You could also throw in a few raisins, or heck, go for chocolate chips. White chocolate chips would complement the granola superbly! You could add shredded coconut or dried cranberries. I could go on, but I’ll just sum it up: add whatever you like! Make this granola to suit your own preferences. 


Serve this gingerbread granola any way you like to eat granola! I love it mixed with my oatmeal in the morning for some added flavor or just like cereal, with milk. I also enjoy it stirred into yogurt, with berries. It can also be eaten dry, similarly to a trail mix. It’s the perfect breakfast for a healthy but delicious start to the day, or snack for a midday pick-me-up! 


Let’s go through ingredients, many of which are pantry staples!


Coconut Oil - Makes up much of the liquid base. Can be subbed for another neutral flavored oil.


Almond Butter - Use a runny almond butter. My favorite brand for texture, flavor, and $ is Trader Joe’s.


Molasses - Adds that distinct gingerbread vibe!🙂 If you're vegan, ensure the brand you buy isn't processed with bone char.


Maple Syrup - Adds some sweetness that molasses lacks.


Cinnamon - Ground.


Cloves - Ground.


Ginger - Fresh or ground.


Oatmeal - Whole, rolled oats.


Nuts - I used walnuts and pecans, but use your preferred variety!


If you're a fan of homemade granola like I am, check out these other varieties! Cinnamon Crunch Granola, inspired by cereal! Or, this Tahini Ginger Granola with Chocolate Clusters and Apricots, which is probably my personal favorite! All of these granola recipes are naturally gluten free, thanks to the oat base. If you're sensitive to cross-contamination, be sure to use certified gluten free oats.


EASY GINGERBREAD GRANOLA (GF, DF, V, VG)

Yield: approximately 5 cups



What You'll Need:

  • 2 tablespoons coconut oil

  • 3 tablespoons runny almond butter

  • 3 tablespoons molasses

  • 2 tablespoons pure maple syrup, 3 tablespoons if you prefer a sweeter result 🙂

  • 1 teaspoon ground cinnamon

  • ¼ teaspoon ground cloves

  • 1 tablespoon minced fresh ginger, or 1 teaspoon ground ginger

  • 3 cups rolled oats

  • ½ - ¾ cup nuts, optional



How To Make it

1.  Preheat the oven to 350 degrees. On medium-low heat, melt the coconut oil. If using fresh ginger, add it to the oil once the oil is hot and briefly sauté for a couple minutes until fragrant. If using ground ginger, wait and add it with the other ground spices, and move onto the next step.

2.  Once the oil is melted, whisk in the almond butter, molasses, and maple syrup. Add the cinnamon, cloves, and ginger if using ground, and allow to heat so the flavors can meld.

3. While the wet ingredients gently simmer, stir the oats, nuts, and any other add-ins you choose together in a large bowl. Pour the wet ingredients over the oats and stir until thoroughly combined. Line a baking tray with parchment paper, and spread the granola in an even layer.

4. Bake for 25 minutes approximately, or until nicely browned. Bake for 30 minutes or more if you like your granola extra crunchy. Remove from the oven, and let the granola cool. It will firm up and become crunchier as it cools. Store in an airtight container or resealable bag.





 

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Abby

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