Description
A flavorful and crunchy Gingerbread Granola made with oats, nuts, warm spices, and sweetened with maple syrup and molasses. Perfect for breakfast or a snack, this granola pairs wonderfully with yogurt or milk and seasonal fruit.
Ingredients
Scale
Dry 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
Wet Ingredients
- ½ cup melted coconut oil (or olive oil)
- ⅓ cup real maple syrup
- ¼ cup molasses
- 1 teaspoon vanilla extract
Add-ins
- ½ cup large, unsweetened coconut flakes (optional)
- ⅓ cup chopped dried cranberries
- ⅓ cup chopped candied ginger
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350 degrees Fahrenheit. Line a half-sheet pan with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a large mixing bowl, combine the oats, raw pecans and/or walnuts, fine-grain sea salt, ground cinnamon, and ground ginger. Stir thoroughly to evenly distribute the spices.
- Add Wet Ingredients: Stir in the melted coconut or olive oil, real maple syrup, molasses, and vanilla extract until all the dry ingredients are fully coated and the mixture is sticky.
- Spread and Bake First Phase: Transfer the granola mixture onto the prepared pan and spread it out evenly using a large spoon. Bake in the oven for 10 minutes.
- Add Coconut Flakes and Stir: Remove the pan from the oven and sprinkle the large unsweetened coconut flakes evenly over the top if using. Stir the granola to ensure even cooking and distribution of the flakes.
- Bake Second Phase: Return the pan to the oven and bake for an additional 11 minutes or until the granola is lightly golden and toasted.
- Add Final Toppings and Cool: Remove the granola from the oven and immediately top with the chopped dried cranberries and chopped candied ginger. Let the granola cool completely on the pan to allow it to crisp up.
- Store: Once cooled, break the granola into pieces and store in an airtight container. It will stay fresh for 1 to 2 weeks at room temperature and longer if refrigerated.
Notes
- Raw nuts are preferable for this recipe. If using pre-roasted nuts, add them after baking to avoid burning.
- For a longer shelf life, store granola in the refrigerator.
- Serving suggestion: Enjoy with yogurt or milk alongside sweet winter fruits like broiled grapefruit, orange slices, or pomegranate arils.
- Where to buy coconut flakes: Found in baking sections of health food stores or well-stocked grocery stores under brands like ‘Let’s Do Organic’ or ‘Bob’s Red Mill’.
- Recipe inspired by master granola maker Megan Gordan’s base recipe from The Kitchn.
Nutrition
- Serving Size: 1/2 cup
- Calories: 220 kcal
- Sugar: 8 g
- Sodium: 90 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
