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Ultimate Crispy Gingerbread Granola Recipe

A mound of dark, rich gingerbread granola mixed with dried cranberries served on a light gray plate.
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Create a crunchy, warmly spiced gingerbread granola perfect for holiday breakfasts or homemade gifts. This recipe uses classic gingerbread spices and molasses for authentic flavor.

Ingredients

Scale
  • 4 cups rolled oats (old-fashioned, not instant)
  • 1 cup raw pecans, roughly chopped
  • 1/2 cup unsweetened shredded coconut
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/3 cup coconut oil, melted
  • 1/4 cup pure maple syrup
  • 1/4 cup unsulfured molasses
  • 1 teaspoon vanilla extract
  • 1/2 cup dried cranberries (added after baking)
  • 1/4 cup crystallized ginger, finely chopped (optional, added after baking)

Instructions

  1. Preheat your oven to 325°F (160°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, combine the rolled oats, pecans, shredded coconut, ground ginger, cinnamon, cloves, nutmeg, and salt. Mix these dry ingredients well to distribute the spices evenly.
  3. In a separate small bowl, whisk together the melted coconut oil, maple syrup, molasses, and vanilla extract until smooth.
  4. Pour the wet mixture over the dry ingredients. Use a spatula to fold and toss everything together until the oats and nuts are completely and evenly coated. This coating is key for crunch.
  5. Spread the granola mixture onto the prepared baking sheet in a single, even layer. Press it down lightly with the back of the spatula if you want larger clusters.
  6. Bake for 25 minutes. Remove the pan from the oven and gently stir the granola. Return to the oven and bake for another 10 to 15 minutes, watching closely to prevent burning, until the granola is golden brown and smells fragrant.
  7. Remove the granola from the oven. Immediately sprinkle the dried cranberries and crystallized ginger (if using) over the hot granola. Do not stir them in yet.
  8. Let the granola cool completely on the baking sheet without touching it. Cooling undisturbed creates the best crunchy clusters.
  9. Once fully cooled, break the granola into clusters. Store in an airtight container at room temperature.

Notes

  • For a Vegan Gingerbread Granola: This recipe is naturally vegan if you use pure maple syrup, as molasses and spices are plant-based.
  • For Gluten-Free Granola: Substitute the rolled oats with certified gluten-free rolled oats. All other ingredients are naturally gluten-free.
  • To achieve maximum crunch, do not stir the granola during the final 10-15 minutes of baking.
  • This makes a wonderful Homemade Granola Gift when placed in decorative jars.

Nutrition

Find it online: https://tastethisplate.com/gingerbread-granola-recipe-holiday-oat-clusters/