Name: Gingerbread Granola Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 4 cups old-fashioned rolled oats; 1 ½ cups raw pecans and/or walnuts; 1 teaspoon fine-grain sea salt; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; ½ cup melted coconut oil (or olive oil); ⅓ cup real maple syrup; ¼ cup molasses; 1 teaspoon vanilla extract; ½ cup large, unsweetened coconut flakes (optional); ⅓ cup chopped dried cranberries; ⅓ cup chopped candied ginger

Jump to Recipe· 4.7 from 12 reviews

If you’ve been on the hunt for a cozy, crunchy snack that tastes like your favorite holiday cookie, you’ve got to try this Gingerbread Granola Recipe. It’s got that perfect blend of warm spices, chewy bits, and a little sweet zing that makes mornings (or anytime snacking) feel like a celebration. I’ve been making this granola for years—whether to gift friends or to sprinkle on my yogurt bowls—and trust me, it’s fan-freaking-tastic. So let’s dive in, and I’ll walk you through every step to make sure your batch turns out just right!

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Why This Recipe Works

Perfect Spice Balance: The combo of cinnamon, ginger, and molasses captures the classic gingerbread flavor without tasting overpowering.
Crunchy & Chewy Texture: Toasted nuts and oats give crunch, while dried cranberries and candied ginger add delightful chewy bursts.
Easy & Versatile: The recipe is straightforward but flexible — you can tweak nuts or sweeteners to suit your pantry.
Keeps Well: This granola stores beautifully, making it a perfect batch to prep ahead and enjoy throughout the week.

Gingerbread Granola, holiday granola recipes, healthy gingerbread snack, festive breakfast ideas, homemade granola with spices - A deep white rectangular baking tray filled with a golden brown granola mix that includes oats, nuts like pecans, and small red dried fruit pieces scattered evenly throughout. The granola layer looks crunchy with a mix of small and larger clusters, and a silver spoon rests on the bottom left corner inside the tray, holding some granola pieces. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Gingerbread Granola Recipe has a role to play, coming together to build those layers of flavor and texture that make it so addictive. When shopping, look for quality spices and real sweeteners — they really elevate the final result.

Gingerbread Granola, holiday granola recipes, healthy gingerbread snack, festive breakfast ideas, homemade granola with spices - Flat lay of old-fashioned rolled oats loosely spread in a small heap, a cluster of raw pecans and walnuts mixed together, a small white bowl of fine-grain sea salt, another small white bowl filled with ground cinnamon powder, a small white bowl containing ground ginger powder, a small white bowl with melted coconut oil shimmering softly, a small white bowl holding amber real maple syrup, a small white bowl with dark glossy molasses, a small white bowl of clear vanilla extract, a small white bowl heaped with large unsweetened white coconut flakes, scattered chopped dried cranberries with deep red tones, and chopped candied ginger pieces with light golden hues, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Old-fashioned rolled oats: They provide that hearty base and great crunch when toasted just right.
Raw pecans and/or walnuts: Using raw nuts lets their natural flavor shine; avoid pre-roasted to prevent burning during baking.
Fine-grain sea salt: Enhances all the sweet and spicy flavors without being sharp.
Ground cinnamon & ground ginger: The spirit of gingerbread comes alive here, warming every bite.
Melted coconut oil (or olive oil): Binds everything together while adding richness and subtle flavor.
Real maple syrup: Natural sweetness plus a hint of caramel that just works beautifully.
Molasses: The secret ingredient giving classic depth and that gingerbread color.
Vanilla extract: A little warmth that rounds out the spices.
Large, unsweetened coconut flakes (optional): Toasted for texture and a slight tropical note.
Chopped dried cranberries & candied ginger: These get stirred in after baking to bring freshness and zesty contrast.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love tweaking this Gingerbread Granola Recipe to fit the season or my mood. Don’t hesitate to swap nuts, adjust sweetness, or even experiment with dried fruits. This granola is your canvas!

Nut-Free Version: I’ve made this with pumpkin seeds instead of nuts for a friend’s allergy – just as tasty and keeps that crunch.
Spice It Up: Add a pinch of cloves or nutmeg if you’re feeling extra festive. I do this during the holidays for that classic vibe.
Less Sweet: If you prefer a less sweet granola, reduce the maple syrup by a tablespoon. I sometimes do this in summer when fresh fruit carries the sweetness.
Extra Chewy: Toss in more candied ginger or dried fruit after baking. I sprinkle in some chopped figs for a fun twist.

Step-by-Step: How I Make Gingerbread Granola Recipe

Step 1: Gather and Prep Your Ingredients

Start by preheating your oven to 350°F and lining a half-sheet pan with parchment paper. Measure out your oats, nuts, spices, and sweeteners so everything’s ready to go. Having all ingredients on hand makes the process smooth and speeds up mixing. Trust me, it helps avoid scrambling mid-bake.

Step 2: Mix the Dry Ingredients Thoroughly

In a large bowl, combine the oats, pecans/walnuts, salt, cinnamon, and ground ginger. Stir them up well—you want an even spice distribution. I like to give it a good mix here because it ensures every bite gets that cozy gingerbread warmth.

Step 3: Add the Wet Ingredients and Toss

Now pour in the melted coconut oil, maple syrup, molasses, and vanilla extract. Stir gently but completely, making sure every oat and nut is lightly coated. This step is key for that perfect bake and a granola that holds together without being soggy.

Step 4: Bake & Add Coconut Flakes

Spread the mixture evenly across your parchment-lined pan. Bake for 10 minutes, then pull out your granola and sprinkle on the coconut flakes (if you’re using them). Give everything a gentle stir—this breaks up any clumps and helps the granola toast evenly. Back in the oven it goes for another 8 to 11 minutes, depending on your oven, until it’s lightly golden and fragrant. Keep a close eye here; ovens vary and you don’t want it to overbrown.

Step 5: Cool & Toss in the Final Touches

Once baked, spread the granola out to cool slightly and then stir in the chopped dried cranberries and candied ginger. Letting it cool completely before breaking up helps it crisp up and keeps those chewy bits perfectly textured.

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Pro Tips for Making Gingerbread Granola Recipe

Watch Your Oven: I’ve had batches go from perfectly golden to burnt in minutes—set a timer and check at the 8-minute mark during the second bake.
Mix Mid-Bake: Stirring the granola halfway through baking keeps the pieces from burning and encourages even toasting.
Use Parchment Paper: Prevents sticking and makes cleanup a breeze—my favorite hack.
Add Nuts After Baking If Roasted: If you’re using pre-roasted nuts, add them after baking to avoid burnt nuts and bitter flavors.

How to Serve Gingerbread Granola Recipe

Gingerbread Granola, holiday granola recipes, healthy gingerbread snack, festive breakfast ideas, homemade granola with spices - A close-up top view of a glass bowl filled with granola that has one layer; the granola is a mix of golden brown oats, darker brown pecans, reddish dried cranberries, and lighter almond flakes scattered throughout. The bowl sits on a white marbled texture with a few small granola pieces scattered around it. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually add a sprinkle of extra chopped candied ginger or some fresh pomegranate arils on top of my granola-topped yogurt—adds a burst of color and a juicy tang that balances the spices beautifully. Sometimes I toss on a handful of fresh winter berries when they’re in season.

Side Dishes

This granola pairs wonderfully with a bowl of creamy Greek yogurt and broiled citrus like grapefruit or orange slices. I’ve also enjoyed it alongside a warm chai latte on chilly mornings—that combo just hits different.

Creative Ways to Present

For holiday gatherings, I like serving this granola in a pretty glass jar with a wooden scoop tied with twine—it makes a stylish and thoughtful edible gift. Layered parfaits in clear glasses with yogurt and fruit show off the granola’s texture and color, which always impresses guests.

Make Ahead and Storage

Storing Leftovers

I keep my gingerbread granola in an airtight container at room temperature. It stays fresh and crunchy for up to two weeks, and honestly, it rarely lasts that long in my kitchen!

Freezing

If I want to stash some for later, I freeze the granola in a sealed freezer bag. Just thaw it at room temperature before enjoying. Freezing doesn’t change the texture, which is a big win.

Reheating

To refresh the granola’s crunch after storage, I pop it in a warm oven at 300°F for 5 minutes. It wakes up those flavors and texture like it’s freshly baked.

FAQs

Can I use different nuts in this Gingerbread Granola Recipe?

Absolutely! While the recipe uses pecans and walnuts for their rich, buttery flavor and crunch, feel free to swap in almonds, cashews, or even seeds like pumpkin or sunflower if you prefer. Just keep in mind pre-roasted nuts should be added after baking to avoid burning.
Is there a vegan option for the sweeteners?

Yes! This recipe already uses maple syrup and molasses, both vegan-friendly sweeteners. Just confirm your vanilla extract is vegan (most are), and you’re good to go.
How do I make this Gingerbread Granola Recipe less sweet?

If you prefer a less sweet granola, reduce the maple syrup by a tablespoon or two, or omit the candied ginger topping. You can also balance sweetness naturally by pairing the granola with plain yogurt or unsweetened milk.
Can I store this granola at room temperature?

Yes, storing it in an airtight container at room temperature keeps it fresh for about 1 to 2 weeks. For longer storage, refrigeration or freezing is best to maintain crunch and freshness.
Why do you add coconut flakes halfway through baking?

Coconut flakes toast faster and can burn if baked the full time with the oats and nuts. Adding them halfway through ensures they get just golden and crunchy without bitterness.

Final Thoughts

This Gingerbread Granola Recipe is one I come back to time after time—not just because it tastes amazing, but because it feels like a warm hug in snack form. I hope you find making it as satisfying as I do, and that it brightens up your mornings or snack times as much as it does mine. Trust me, once you make it, you’ll want to keep a batch on hand all year round. Go ahead, give it a try—I can’t wait to hear how you like it!