Gingerbread Granola Recipe (Christmas Granola)

Gingerbread Granola in a glass jar against a black background.

Gingerbread Granola Recipe (Christmas Granola)

This crunchy gingerbread granola has pecans, cranberries, and a delicious molasses flavor to it! It's also loaded with the most amazing gingerbread spices too. It's the perfect winter and holiday breakfast.

Course Breakfast

Cuisine American, Swiss

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 435kcal

Author Whitney Wright

Ingredients

Dry Ingredients

4 cups rolled oats not steel cut oats
1 1/2 cups raw pecan halves roughly chopped
1/3 cup dried cranberries

Wet Ingredients

1/3 cup vegetable oil or canola oil
1/2 cup honey
1/4 cup molasses
2 tablespoons brown sugar packed (can use light or dark brown sugar, I used dark).
1 teaspoon vanilla extract

Spices

3/4 teaspoon kosher salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Instructions

Preheat the oven to 325°F. Line a baking sheet with parchment paper, set aside.
Mix the oats, nuts, and dried cranberries in a large bowl.
In a saucepan over medium low heat add the oil, honey, molasses, and brown sugar. Stir frequently until the mixture is fully combined and the sugar has dissolved, about 5-7 minutes. Once heated and smooth, remove from heat and stir in the vanilla extract, salt, cinnamon, ginger, allspice, nutmeg, and cloves. Stir to combine. Pour mixture over the dry oat mixture. Mix to combine.
Spread the granola mixture evenly onto the parchment lined baking sheet and bake for 20-30 minutes, stirring every 10 minutes to prevent edges from browning too quickly and to ensure even cooking. Bake until granola is golden brown and fragrant.
Once the granola has browned remove from the oven and let cool on the pan before transferring to an airtight container or bag for storing.

Notes

For the nuts, feel free to use a mixture of pecans, walnuts, almonds etc.

If you want a gluten free gingerbread granola, just make sure to use gluten free oats!

For an enhanced ginger flavor, add chopped candied ginger.

If you don't have molasses, add more honey and brown sugar.

Storing and Freezing

Store the Christmas gingerbread granola in an airtight container in a cool, dark place for up to 6 months. Granola can also be frozen and kept for longer. To freeze, store in a Ziplock bag and try to remove as much of the air as possible. Consume within 3 months for best flavor.

This recipe yields 7.5 cups of granola.

Nutrition