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Gingerbread Granola

Gingerbread granola on a parchment paper lined baking tray with a large spoon.
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Easy to make and full of classic gingerbread flavors, this holiday Gingerbread Granola is full of warm spices and festive flavors! With crunchy nuts and seeds, maple syrup, deep molasses notes and candied ginger, it boasts the perfect balance of savory-sweet flavors and crispy and crunchy textures!⁠

Ingredients

Scale

Instructions

  1. Prep: Preheat oven to 165°C/325°F/Gas Mark 3. Line a large rimmed baking sheet pan with parchment paper (or nonstick cooking paper).
  2. Combine the dry ingredients: In a large bowl, add the oats, pecans, walnuts, sunflower seeds, pumpkin seeds, desiccated coconut, fine sea salt, ground cinnamon, nutmeg, ginger, cloves and cardamom. Mix together until evenly combined.
  3. Add the wet ingredients: Add the extra light tasting olive oil, maple syrup, molasses and vanilla extract. Mix until everything is evenly coated.
  4. Spread: Pour the granola mixture onto the prepared baking tray and use a silicone spatula to spread into an even layer.
  5. Bake: Bake for 12 minutes, then stir the granola mixture and rotate the tray so that the back is facing the front. Bake for a further 8 minutes until dark golden brown and mostly dry. Remove the tray from the oven and sprinkle the coconut flakes on top. Bake for another 4-5 minutes, until the coconut flakes are lightly toasted and the granola is crisp. (Note: For clustery style granola, rotate the sheet pan without stirring halfway through the baking time. Keep a close eye on the granola towards the end so that it doesn’t burn.)
  6. Cool: Transfer the tray to a wire cooling rack and allow to cool completely – about 40-45 minutes. The granola will continue to crisp up further as it cools.
  7. Stir through the candied ginger and dried cranberries: Once completely cool, stir through the candied ginger and dried cranberries.
  8. Serve or store: Serve immediately with milk, Greek yogurt, or enjoy on its own as a snack! Or transfer to an airtight sealed contained and store in a cool dry area for up to 1 month (note 2).

Equipment

Notes

  1. Maple Syrup: Feel free to use any other liquid sweetener such sugar-free maple syrup, honey, date syrup, agave nectar (agave syrup), etc. If using honey, note that this granola will not be vegan.
  2. Storing: If stored properly in an airtight sealed container and in a cool dry area, the granola will stay fresh for up to 1 month. That said, my last batch of this granola stayed fresh for 6 weeks before I finished the jar! For longer storage, store the granola in sealed Ziploc bags in the fridge or freezer for 3 months. I recommend freezing small portions in zipper bags so that you thaw only what you need. Note that the granola will become less crunchy and crispy if stored for an extended period in the fridge or freezer.
  3. To thaw: Thaw at room temperature for about 10-20 minutes before serving or overnight on the counter.
  4. See the ‘Variations’ section in the post above if you’d like to customize this gingerbread holiday granola recipe.

Nutrition

Find it online: https://thatspicychick.com/gingerbread-granola/