Description
A warm and cozy gingerbread granola recipe featuring rolled oats, nuts, and festive spices, lightly sweetened with maple syrup and molasses. Perfect as a snack or served with yogurt and winter fruits.
Ingredients
Scale
Dry 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
Wet Ingredients
- ½ cup melted coconut oil (or olive oil)
- ⅓ cup real maple syrup
- ¼ cup molasses
- 1 teaspoon vanilla extract
Add-ins
- ½ cup large, unsweetened coconut flakes (optional)
- ⅓ cup chopped dried cranberries
- ⅓ cup chopped candied ginger
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350 degrees Fahrenheit and line a half-sheet pan with parchment paper for easy cleanup.
- Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, raw pecans and/or walnuts, sea salt, ground cinnamon, and ground ginger. Stir well to evenly distribute the spices and salt.
- Add Wet Ingredients: Stir in the melted coconut oil, maple syrup, molasses, and vanilla extract until all the dry ingredients are fully coated and sticky.
- Spread and Bake First Stage: Turn the granola out onto the prepared pan and spread it in an even layer using a large spoon. Bake for 10 minutes to begin toasting the mixture.
- Add Coconut Flakes and Continue Baking: Remove the pan from the oven, sprinkle the coconut flakes evenly over the granola (if using), then stir the mixture thoroughly to ensure even cooking. Return the pan to the oven and bake for an additional 11 minutes, or until the top is lightly golden brown.
- Add Dried Fruit and Cool: Remove the granola from the oven, sprinkle with chopped dried cranberries and candied ginger, then let it cool completely on the pan. The granola will crisp up as it cools.
- Store: Once cooled, break the granola into pieces and store it in an airtight container. It stays fresh at room temperature for 1 to 2 weeks and lasts longer if refrigerated.
Notes
- This recipe is inspired by Megan Gordan’s base granola recipe from The Kitchn.
- Serve gingerbread granola with yogurt or milk and seasonal winter fruits like broiled grapefruit, orange slices, or pomegranate arils for a delightful breakfast or snack.
- Use raw nuts for best results; if using pre-roasted nuts, add them after baking to avoid burning.
- Find large, unsweetened coconut flakes at health food stores or well-stocked grocery stores, with popular brands including “Let’s Do Organic” and Bob’s Red Mill.
Nutrition
- Serving Size: 1/2 cup
- Calories: 220 kcal
- Sugar: 8 g
- Sodium: 110 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
