Gingerbread Granola

This Gingerbread Granola is the perfect quick and easy breakfast for busy winter mornings! You can meal prep a big batch so you can have a festive breakfast even on weekdays. It's made with a homemade gingerbread spice mix and candied ginger, it's simple, crunchy and so delicious! It stores well and makes a great DIY Christmas gift for friends and family!

Jump to:

• Why You'll Love This Recipe
• Ingredients
• Variations and Substitutions
• Step-by-Step Instructions
• Serving Suggestions
• Storing
• FAQs
• More Gingerbread-Spiced Recipes
• 📖 Recipe

This granola recipe was originally published on December 3rd, 2015 but I've completely reworked the recipe to make it easier and better and included new, more helpful photos. Hope you love this recipe!

Why You'll Love This Recipe

Perfect for Christmas - When you say Christmas, I almost immediately think of my family's Gingerbread Cookies. This granola has all the same flavors but less sugar and you can eat it for breakfast all week long! It's full of warming spices and it makes a great festive breakfast for busy mornings!

Easy and quick - You only need a few simple ingredients and it takes less than 10 minutes to prep this granola! The oven does most of the work and it's totally failproof.

Great for meal prep or DIY gifts - Homemade granola is perfect for meal prep and this one is no different! It's so easy to make a big batch of it to have for a couple of weeks or to give it out as gifts! Just divide the granola between a few small jars and add a label with all the ingredients on it. Edible gifts are always fun to make and people appreciate the thought and work you put into it. Plus, they're delicious!

Ingredients

• Oats - You want to use classic rolled oats here. Steel-cut oats are too tough for a granola and quick-cooking oats won't hold their shape. Use certified gluten-free oats when needed.
• Walnuts - Nuts add a nice crunch and walnuts are a classic for Christmas. You can use other nuts as well but always make sure they're raw and not already roasted so they don't burn in the oven.
• Gingerbread spice - You can make your own homemade gingerbread spice mix or use store-bought. I like making my own because I can't usually find it in. stores and I find it easier to use a blend than using a bunch of different spices every time.
• Cacao powder - My family's traditional Gingerbread Cookies are made with cacao or cocoa powder so I added some to this granola as well. You can leave it out if you prefer but it gives it a slight chocolatey flavor that goes really well with the gingerbread.
• Sweetener - I opted for just honey in this recipe because I'm not a huge fan of molasses but you can use a mix of honey and molasses for that classic gingerbread flavor if you prefer.
• Avocado oil -Cooking oil makes the granola crunchy. You can use any neutral cooking oil you have or prefer. I like using 100% pure avocado oil. I don't recommend using butter because it would spoil faster.
• Sea salt and vanilla - A pinch of fine sea salt balances all the flavors and brings out the sweetness of honey. Vanilla makes everything better and also rounds out all the flavors. You can use vanilla extract or vanilla bean paste interchangeably.
• Candied ginger - This is optional but to give the granola that classic ginger flavor, I add finely chopped candied ginger to the granola after it's done baking. It adds a flavor and a different texture to the granola.

Variations and Substitutions

• More nuts or seeds - If you don't have walnuts, you can add pecans, almonds, or cashews instead. Seeds like sunflower seeds or pumpkin seeds are also a great option. Add them before baking. You can also stir in some hemp seeds after the granola cools down for added protein.
• Chocolate chips - After the granola cools down, add some mini chocolate chips for some chocolatey flavor and extra sweetness. You can also add them to the granola while it's still warm so they melt a little bit and coat some granola pieces!
• Dried apples - If you like dried apples in your granola, you can add some here when you add the candied ginger. Same goes for raisins.
• Maple syrup - If you want to keep the granola vegan, use maple syrup instead of honey.
• Christmas Spice - Christmas spice is what my family has always used for our gingerbread cookies. It has more spices than gingerbread and no ginger. If you've never tried it, I highly recommend it!

Step-by-Step Instructions

1. Preheat your oven to 350F (175C) and prepare a large baking sheet lined with parchment paper.
2. Add rolled oats, chopped walnuts, cacao powder, gingerbread spice, and sea salt to a large bowl and stir to mix well. Set aside.

3. In a smaller bowl, whisk together the avocado oil, honey, molasses (if using), and vanilla extract.

4. Pour the wet ingredients over the oats and walnuts and toss until well mixed.

5. Spread the mixture on your prepared baking sheet.
6. Bake in the preheated oven for 10 minutes. Toss, and bake for 10-12 more minutes.
7. The granola should be golden and toasted but it will still be slightly soft. It crisps up as it cools.

8. Once it’s completely cool, add the candied ginger and toss to mix.
9. Store it in an airtight container at room temperature for up to a month.

Storing

You don't have to store the granola in the fridge unless you live in a very warm or humid climate. It can be stored in an airtight container at room temperature for up to a month. Ideally, you want to store it in a cool, dark place, away from direct sunlight.

I don't recommend storing granola in the freezer. I've never tried it and I assume it wouldn't be crunchy after defrosting anymore. If you have a different experience or advice, I'd love to hear your thoughts in the comments below!

FAQs

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📖 Recipe