Gingerbread Granola

How do you granola? Are you a topper, a snacker or cereal maker? Whichever your granola style, this Gingerbread Granola has got you covered. Flavored with crisp oat clusters, warm spiced molasses, crunchy pecans and a hint of sweet coconut it’s the perfect cozy treat.

Personally, I’m a topper that occasionally snacks while topping. I love to add granola to fresh fruit, chia pudding, smoothie bowls and sometimes even a little oat on oat topping over oatmeal. Those big oat cluster always seem to become an extra snack bite (or two, or three) as I top my actual meal. Those clusters just clamor for snacking!

Think gingerbread is only for the holidays? Think again! Gingerbread is perfect for any time of year. This Gingerbread Granola is subtle with hints of ginger, cinnamon and molasses. Keeping the seasoning light allows you to use this recipe year round without feeling like it’s Christmas week. Although, some of you have already let me know that Christmas is your favorite time of year, so you do you boo. If you want more of that holiday feel, give an extra dash or sprinkle as you see fit.

I don’t know about you but I love a good granola cluster. The key to achieving those big, crunchy chunks is quite simple. Leave the granola alone! Seriously, don’t touch it, let it be. In order for those clusters to form, the granola needs to cool completely in a flat layer. Once it cools, you can break it up and store in an airtight container.

Here are a few other granola recipes that will help you start your day…

Peanut Butter Granola

Chewy Granola Bars

Candied Orange Granola

Print Recipe

Gingerbread Granola

Warm, sweet spices with crunchy oat and nut clusters make this Gingerbread Granola the perfect way to begin your day.

Prep Time5 minutes mins

Cook Time20 minutes mins

Course: Breakfast, Snack

Keyword: granola, oats, vegan, vegetarian

Servings: 8

Ingredients

• 2 1/2 cups rolled oats
• 1 cup pecans
• 1/2 cup shredded coconut unsweetened to reduce sugar
• 1/4 cup molasses
• 1 tbsp vanilla
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 pinch salt
• 1/4 cup melted coconut oil

Instructions

• Preheat oven to 325° and line a baking tray with parchment paper.
• Add all ingredients to a large bowl, stirring to combine.
• Pour the granola mixture onto the baking tray and flatten out into an even layer across the tray. Press the mixture into the tray firmly to pack it down. Bake for 20-25 minutes. Watch closely near the end of cooking time to ensure that the coconut and nuts do not begin to burn.
• Remove from the oven and let it cool completely. Do not touch.
• Once cooled, break up the granola into desired pieces and store in an air-tight container for up to two weeks.

Notes

Oats:  The best oats to use for granola is rolled oats or old-fashioned oats, as they are often named.  Steel-cut oats are not the right consistency for this type of oat recipe.

Add-ins: This granola adds pecans for that nutty crunchiness and coconut to add a subtle hint of sweetness and additional texture.  Feel free to substitute other variety of nuts, add in seeds, dried fruit and even quinoa.

Cooking time:  Oven temperatures will vary.  The granola takes about 20-25 minutes to cook through depending on how thick the granola was spread in the baking tray.  Watch closely near the last few minutes of cook time as the nuts and seeds can burn if cooked to long.  The granola will not set until it has cooled completely.  Don’t worry.  If you packed the granola into the tray, you’ll get those oat clusters once it has cooled.

Enjoy!!!!