Name: Gingerbread Granola Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
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; ½ cup melted coconut oil (or olive oil); ⅓ cup real maple syrup; ¼ cup molasses; 1 teaspoon vanilla extract; ½ cup large, unsweetened coconut flakes (optional); ⅓ cup chopped dried cranberries; ⅓ cup chopped candied ginger

Jump to Recipe· 4.9 from 10 reviews

If you love cozy, spiced snacks that remind you of chilly mornings and warm kitchens, then you’re in for a treat with this Gingerbread Granola Recipe. It’s my go-to for making something that feels both nostalgic and fresh—crunchy, sweet, and perfectly spiced with ginger and cinnamon. Whether you want it for breakfast, a snack, or a holiday gift, this granola seriously delivers all the coziness you crave!

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Why This Recipe Works

Balanced Flavor Profile: The combo of molasses, maple syrup, and warming spices hits just the right cozy notes without overpowering the nuts and oats.
Perfect Crunch: Toasting in two stages ensures crispy clusters without burning the nuts or coconut flakes.
Versatility: You can tweak the nuts, dried fruit, or spices to suit your mood or pantry, making it your own.
Simple Technique: Few ingredients, easy steps, and little cleanup make it approachable for all skill levels.

Gingerbread Granola, spicy granola recipe, holiday breakfast ideas, cozy granola mix, homemade spiced granola - A deep white rectangular baking tray filled with a golden brown granola mix that includes oats, nuts like pecans, and small red dried fruit pieces scattered evenly throughout. The granola layer looks crunchy with a mix of small and larger clusters, and a silver spoon rests on the bottom left corner inside the tray, holding some granola pieces. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Gingerbread Granola Recipe has a role that contributes to its irresistible texture and flavor. I always stock up on quality oats and nuts, then adjust the dried fruit depending on what I have on hand. The mix of spices and sweeteners really brings the gingerbread vibe alive.

Gingerbread Granola, spicy granola recipe, holiday breakfast ideas, cozy granola mix, homemade spiced granola - Flat lay of old-fashioned rolled oats loosely spread in a small heap, a cluster of raw pecans and walnuts mixed together, a small white bowl of fine-grain sea salt, another small white bowl filled with ground cinnamon powder, a small white bowl containing ground ginger powder, a small white bowl with melted coconut oil shimmering softly, a small white bowl holding amber real maple syrup, a small white bowl with dark glossy molasses, a small white bowl of clear vanilla extract, a small white bowl heaped with large unsweetened white coconut flakes, scattered chopped dried cranberries with deep red tones, and chopped candied ginger pieces with light golden hues, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Old-fashioned rolled oats: These create that perfect chewy and crunchy base when toasted just right.
Raw pecans and/or walnuts: Raw nuts toast beautifully and keep the flavor fresh, giving a lovely nutty crunch.
Sea salt: Just a bit enhances all the flavors and balances the sweetness.
Ground cinnamon and ginger: The heart and soul of the gingerbread flavor; don’t skimp here!
Coconut oil (or olive oil): Oil helps the granola crisp up and brings a subtle richness.
Maple syrup and molasses: These natural sweeteners add depth, warmth, and a slight chewiness that’s addictive.
Vanilla extract: A little vanilla smooths out the spices and sweeteners for a beautifully rounded flavor.
Large unsweetened coconut flakes (optional): Adds a tropical crunch and a touch of sweetness; I love how they toast up golden.
Chopped dried cranberries: For tart bursts that contrast perfectly with the sweet spices.
Chopped candied ginger: The extra zingy kick that drives home that gingerbread feeling.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the fun parts about this Gingerbread Granola Recipe is how easily you can tweak it to your liking. I’ve swapped nuts, played with dried fruits, and even added seeds when I wanted extra crunch or nutrition. You can make it more or less sweet too, depending on your taste buds.

Nut-free version: Once, I made it with pumpkin seeds and sunflower seeds for a nut-free option that still had tons of crunch and flavor—just swap the nuts for an equal amount of seeds.
More spice kick: If you love that gingery heat, adding a pinch of cloves or nutmeg amps up the warmth beautifully.
Seasonal fruit swaps: Cranberries can be swapped for chopped dried apricots or cherries depending on what’s fresh or in your pantry.
Lower sugar: Cut back on maple syrup and molasses by a tablespoon or two if you prefer a less sweet granola—it still crisps up nicely.

Step-by-Step: How I Make Gingerbread Granola Recipe

Step 1: Gathering and Mixing Dry Ingredients

Start by preheating your oven to 350 degrees Fahrenheit and lining a half-sheet pan with parchment paper—that’s key for easy cleanup and even baking. In a large bowl, mix the oats, raw nuts, salt, cinnamon, and ginger. Take a moment to smell this mix—it already hints at goodness to come. I like to toss everything with a spoon to get those spices evenly distributed.

Step 2: Adding the Wet Ingredients and Spreading

Next, stir in the melted coconut oil, maple syrup, molasses, and vanilla extract. This combination makes the granola clusters stick together while toasting beautifully. Spread the mixture evenly on your prepared pan—use a large spoon or your hands with parchment to press it down gently, making sure it’s an even layer. This helps it toast uniformly without burning.

Step 3: The First Bake and Coconut Addition

Bake for 10 minutes, then pull the pan out and sprinkle on the large coconut flakes (if you’re using them). Give the granola a good stir and spread it back out. This step prevents the coconut from burning and lets it toast to a perfect golden color. This little pause also helps you spot any darker spots and ensures everything cooks evenly.

Step 4: The Second Bake and Cooling

Pop it back in the oven for another 8 to 11 minutes, watching carefully towards the end so it turns lightly golden but not burnt. Once out, stir in your chopped cranberries and candied ginger while the granola is still warm, then set it aside to cool completely. As it cools, it’ll crisp up to that perfect texture we all love.

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Tips from My Kitchen

Even Layering: When spreading the granola, don’t overcrowd the pan or it won’t toast properly—think thin but even for the best crunch.
Watch the Nuts: I always use raw nuts here because pre-roasted ones can burn quickly; if you want to add them, toss them in after baking.
Cooling is Key: Give the granola plenty of time to cool before breaking it up—it’ll crisp up and stay crunchier longer.
Storage Secrets: Use an airtight container and keep it in a cool, dry place or the fridge to maintain freshness up to two weeks.

How to Serve Gingerbread Granola Recipe

Gingerbread Granola, spicy granola recipe, holiday breakfast ideas, cozy granola mix, homemade spiced granola - A close-up top view of a glass bowl filled with granola that has one layer; the granola is a mix of golden brown oats, darker brown pecans, reddish dried cranberries, and lighter almond flakes scattered throughout. The bowl sits on a white marbled texture with a few small granola pieces scattered around it. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love sprinkling this granola over creamy Greek yogurt or vanilla almond milk for breakfast. A quick drizzle of honey on top and some fresh winter fruits like pomegranate arils or broiled grapefruit slices really take it over the top. The tangy fruit cuts through the sweet-spice flavors beautifully.

Side Dishes

Pairing this granola with a side of warm apple compote or a bowl of stewed pears is a personal favorite. It makes breakfast feel like a special occasion. If you’re serving it as a snack, sliced sharp cheddar or a mild cheese board with nuts and dried fruit complements the flavors wonderfully.

Creative Ways to Present

For holiday gatherings, I’ve layered this granola in clear jars with vanilla yogurt and spiced apple slices for mini parfaits. Ribbons on the jar lids turn it into a perfect edible gift! You can also mix it into your favorite muffin or bread recipe for an extra crunch on top.

Make Ahead and Storage

Storing Leftovers

I store my leftover Gingerbread Granola in airtight glass jars or resealable bags to keep it crispy and fresh. For me, room temperature works well as long as it’s in a cool, dry place away from sunlight—usually good for about 1 to 2 weeks.

Freezing

Frozen granola? Yes! If I make a big batch and want to keep it longer, I freeze portions in freezer-safe bags. When I’m ready, I just thaw it out at room temperature for a couple of hours—no sogginess, just pure crunch.

Reheating

If the granola loses some crispness, a quick 5-minute toast in a preheated oven at 300°F revives it beautifully. Just keep an eye on it so it doesn’t overbrown. This little trick always works for me to freshen it up.

FAQs

Can I use quick oats instead of rolled oats in this Gingerbread Granola Recipe?

Quick oats aren’t ideal here because they’re thinner and can become mushy when baked. Rolled oats hold their shape better and give you that classic crunchy granola texture. Stick with old-fashioned rolled oats for best results.
How do I prevent the granola from burning?

Even layering on the baking sheet is key so it bakes evenly without hot spots. Also, stirring halfway through baking and adding coconut flakes later helps prevent burning. Keeping a close eye in the last few minutes and removing it when it’s golden but not dark is your best bet.
Can I substitute molasses with something else in this recipe?

Molasses gives gingerbread granola its rich, deep flavor that’s hard to replicate. You can try replacing it with an equal amount of dark brown sugar syrup or a mix of extra maple syrup and a pinch of blackstrap molasses substitute, but the classic molasses flavor is truly unique.
Is this Gingerbread Granola Recipe gluten-free?

Oats are naturally gluten-free but often processed near wheat. To be safe, look for certified gluten-free rolled oats if you’re gluten-sensitive or celiac. The other ingredients are naturally gluten-free, so it’s easy to adapt.
How long does this granola stay fresh?

Stored properly in an airtight container, this granola stays fresh and crunchy for 1 to 2 weeks at room temperature. You can extend its shelf life by refrigerating it, especially if your kitchen tends to be warm or humid.

Final Thoughts

This Gingerbread Granola Recipe has become a little ritual for me around the holidays and cold months, filling my kitchen with those warm, nostalgic scents of spice and sweetness. I hope you find as much joy in making and munching on it as I do. It’s simple, satisfying, and endlessly customizable—perfect for sharing with friends or sneaking bites from the jar when no one’s looking. Give it a try and cozy up your mornings with a bowl of this crunchy, spicy goodness!