Do I have to use molasses in a gingerbread granola?

No, you don't. I don't add any because I don't like it very much and my family has always made gingerbread cookies without it. You can add some if you prefer but the granola is delicious with just honey alone. Alternatively, you can also use maple syrup.

Why won't my granola crisp up?

It won't be crispy while it's still hot so don't worry if you're checking it while it's still baking. It crisps up as it cools down. If it's still not crispy after it cools down, you probably used too much honey or oil or you added other liquids.

Gingerbread Granola

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5 from 1 review

Gingerbread Granola

Recipe by Veronika Sykorova

This Gingerbread Granola is the perfect quick and easy breakfast for busy winter mornings! It stores well and makes a great DIY Christmas gift for friends and family!

Total Time30 minutes
Yield5 cups (10 servings) 1x
DietVegetarian

Ingredients

Units Scale

3 cups rolled oats
1 cup walnuts, roughly chopped
1 tbsp cacao powder
2 tsp gingerbread spice (or Christmas spice)*
1/2 tsp sea salt
1/4 cup avocado oil
1/3 cup honey
2 tbsp molasses (or more honey)
1 tsp vanilla extract
1/4 cup finely chopped candied ginger (optional, see notes)

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Instructions

Preheat your oven to 350F (175C) and prepare a large baking sheet lined with parchment paper.
Add rolled oats, chopped walnuts, cacao powder, gingerbread spice, and sea salt to a large bowl and stir to mix well. Set aside.
In a smaller bowl, whisk together the avocado oil, honey, molasses (if using), vanilla extract, and sea salt.
Pour the wet ingredients over the oats and walnuts and toss until well mixed.
Spread the mixture on your prepared baking sheet.
Bake in the preheated oven for 10 minutes. Toss, and bake for 10-12 more minutes.
The granola should be golden and toasted but it will still be slightly soft. It crisps up as it cools.
Once it’s completely cool, add the candied ginger and toss to mix.
Store in an airtight container at room temperature for up to a month.

Notes

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!

Candied ginger: To prevent the candied ginger from sticking into one big clump, I toss it with cane sugar after chopping it. This helps the pieces from sticking together.

Prep Time: 10 mins
Cook Time: 20 mins
Category: Breakfast
Method: Oven
Cuisine: American

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