Easy Gingerbread Granola

Name: Easy Gingerbread Granola
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1/4 cup(s) molasses; 2 tablespoon(s) maple syrup; 2 tablespoon(s) coconut oil (melted); 1 teaspoon(s) ground ginger; 1 teaspoon(s) ground cinnamon; 1/4 teaspoon(s) nutmeg; 1/4 teaspoon(s) allspice ((the spice)); 1/4 teaspoon(s) salt; 2 1/4 cup(s) rolled oats ((gluten-free if preferred)); 3/4 cup(s) chopped raw pecans ((or sub walnuts, almonds, or pepitas))

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Easy Gingerbread Granola

This Easy Gingerbread Granola is the ultimate holiday breakfast or snack! It's quick and easy to make with simple ingredients and warming spices, it tastes just like gingerbread cookies. Perfect for cozy Christmas mornings or gifting in a cute jar to spread holiday cheer!

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Prep Time5

Cook Time25

Total Time30

Meal Type: Breakfast, Snacks

Keyword: Christmas, granola

Special: 10 Ingredients or Less, 30 Minutes or Less, Freezer-Friendly, Gluten-Free, Kid-Friendly, Seasonal (Cold Weather), Soy-Free

Tool: Oven

Ingredient: cinnamon, oats

Showcase: Latest Recipes

Servings: 8 (makes about 3 cups)

Ingredients

1/4 cup(s) molasses
2 tablespoon(s) maple syrup
2 tablespoon(s) coconut oil melted
1 teaspoon(s) ground ginger
1 teaspoon(s) ground cinnamon
1/4 teaspoon(s) nutmeg
1/4 teaspoon(s) allspice (the spice)
1/4 teaspoon(s) salt
2 1/4 cup(s) rolled oats (gluten-free if preferred)
3/4 cup(s) chopped raw pecans (or sub walnuts, almonds, or pepitas)

US Customary - Metric

Instructions

Preheat Oven: Preheat your oven to 325°F (160°C) and line a large baking sheet with parchment paper.
Mix: In a large bowl, whisk together the molasses, maple syrup, melted coconut oil, ginger, cinnamon, nutmeg, allspice, and salt until smooth.
Add the oats and chopped pecans, stirring until everything is well coated.
Spread & Bake: Spread the mixture evenly onto the prepared baking sheet. Bake for 17-25 minutes, stirring halfway through to ensure even baking. Keep an eye on it near the end to prevent burning, as molasses can darken quickly.
Cool & Store: Remove from the oven and let the granola cool completely on the baking sheet. This allows it to crisp up. Transfer the granola to an airtight container. It will stay fresh for 2 weeks or longer at room temperature. Or freeze for up to 3 months.
Serving Ideas: Serve with your favorite plant-based milk for a breakfast that tastes like gingerbread cookies. Sprinkle on vegan yogurt with pomegranate seeds or dried cranberries for a festive touch. Use as a crunchy topping for baked sweet potatoes or a winter fruit crumble.

Notes

Coconut oil: you can use unrefined coconut oil (which will add a slight coconut taste) or refined coconut oil (which is flavorless). Coconut oil creates a slightly crispier granola, but feel free to substitute with another neutral oil like avocado or sunflower oil.

Oil-free option: if you wish to make this oil-free, simply omit the oil. You may need to reduce the baking time slightly, so check on the granola about 5-10 minutes earlier than usual to prevent it from over-browning.

Granola Clusters: If you like extra chunky granola, press the granola firmly into an even layer on the baking sheet before baking. Stir once while baking, and gently press down again to finish baking. Let the granola cool completely on the pan before breaking it apart.

Customize It: Swap pecans for walnuts, almonds, or pepitas or do a mix. Once the granola is cooled you could even add dried cranberries for a pop of color, or mix in vegan white chocolate chips for a decadent twist.

Nutrition

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