Forget the stovetop simmering spices and air fresheners. I’m turning my house into a magical, holiday-scented wonderland by baking continual batches of Gingerbread Granola.
Just like when I make Gingerbread Cinnamon Rolls or Pumpkin Gingerbread Muffins, the smell wafts into every square inch of my kitchen. It’s truly magical and instantly makes the room feel nice and cozy.
The aromas of ginger, molasses, maple syrup, and toasting nuts are positively intoxicating. So much so, I nearly burned my second batch, purely because I didn’t want the smell to end.
I now see why the witch tempted Hansel and Gretel with a house made of gingerbread, versus any other cookie (although I bet these Granola Cookies would have drawn them there eventually).
Gingerbread granola smells inviting, warm, and just like the holidays.
5 Star Review
“This granola is killer! I’ve been obsessed with making my own delicious, healthy granolas for over a year now..and this is a perfect Christmas one!”— Alex —
How to Make Gingerbread Granola
Gingerbread granola is a healthy way to transform your kitchen into an enchanted gingerbread bakery (these Gingerbread Pancakes are another great option).
With crisp oats, crunchy millet, and a blend of tantalizing gingerbread spices, this healthy granola recipe is the perfect snack or breakfast spooned over tangy Greek yogurt.
- Oats. The base to this healthy homemade granola recipe (and also this Crock Pot Granola).
- Millet. An inexpensive, fiber-rich whole grain that adds killer crunch (if you don’t have access to millet, you can swap uncooked quinoa or additional oats).
- Flax Seeds. These tiny seeds are loaded with protein, fiber, omega-3 fatty acids for an extra superfood boost.
- Ginger + Cinnamon + Cloves. This classic blend of Christmas spices will fill your home with warmth and holiday cheer.
- Molasses. The glue that (literally and figuratively) holds this gingerbread granola together (as well as these Chocolate Ginger Cookies).
- Maple Syrup. For natural sweetness. If you are not concerned about this gingerbread granola being vegan, you could swap for honey.
- Coconut Oil. A healthy fat that helps the granola bind together and toast in the oven.
- Nuts. This granola recipe (and this Healthy Granola) is packed with three that are especially festive with the gingerbread theme—pecans, almonds, and hazelnuts—but feel free to use any kind of raw nuts you enjoy or have on hand.
- Dried Fruit. Golden raisins and candied ginger are two optional (but if you ask me, necessary) additions that add extra flavor and chew to this wholesome gingerbread granola.
More Types of Granola
- Stir together the ingredients.
- Spread the granola onto a parchment-lined baking sheet.
- Bake for 20 minutes, remove from oven.
- Stir in any desired mix-ins, then spread back onto the baking sheet.
- Return to the oven and bake until golden and very fragrant.
- Remove and let cool completely. ENJOY!
- To Store. Store leftover granola at room temperature in an airtight container for up to 2 weeks or in the refrigerator for up to 4 weeks.
- To Freeze. Freeze granola in an airtight, freezer-safe storage container for up to 3 months.
Gingerbread granola: Make a batch for you, one for a friend, and one for Santa.
Then, make a fourth batch just so you can smell it bake one more time. After all, this is the perfect time of year to live in a gingerbread (granola) house.
Frequently Asked Questions
Molasses is a key ingredient for gingerbread. Without molasses, the granola just won’t have quite the same flavor. If you’re based outside of the U.S. and have access to black treacle, you could try using that as a substitute for the molasses. I have not tried this swap personally, however, so it would be an experiment.
Yes. As it is written, this is a gluten free granola recipe (as is this Gluten Free Granola). However, do check your labels to ensure all ingredients, such as the oats, were processed in a certified gluten free facility.
Yes. While store-bought granola often contains artificial sweeteners and highly-processed ingredients, homemade granola can be made with limited, wholesome ingredients that taste great and are great for you too!
For the Granola:
- 1 1/2 cups old-fashioned rolled oats
- 1/4 cup uncooked millet or uncooked quinoa, or substitute additional rolled oats
- 1/4 cup ground flaxseed or substitute rolled oats
- 3/4 cup raw nuts (I used a mix of almonds, pecans, and hazelnuts)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/4 cup melted coconut oil or olive oil
- 3 tablespoons pure maple syrup
- 2 tablespoons molasses
- 3/4 teaspoon pure vanilla extract
- 1/4 cup chopped candied ginger
- 1/4 cup golden raisins dried cranberries, or diced dried apricots
- Place rack in the center of your oven and preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a silpat mat.
- In a large mixing bowl, stir together the oats, millet, flaxseed, nuts, salt, cinnamon, ginger, and cloves. Drizzle the coconut oil, maple syrup, molasses, and vanilla over the oat mixture, then stir until well combined and evenly moistened.
- Spread the granola in an even later on the prepared baking sheet, then use the back of a spatula or your fingers to press it into a flat, even layer.
- Bake for 20 minutes, remove from oven, stir in the candied ginger and golden raisins, then press back into a flat layer. Bake 10 additional minutes, until golden and fragrant (the granola will still be a little moist).
- Remove from oven and let cool completely. The granola will continue to crisp and dry as it cools.
- TO STORE: Store leftover granola at room temperature in an airtight container for up to 2 weeks or in the refrigerator for up to 4 weeks.
- TO FREEZE: Granola may be stored in the freezer for up to 3 months in an airtight container. For best results, make sure it is completely cool before freezing to limit the amount of moisture in the granola. Otherwise, it may lose its crunch once defrosts. Let thaw at room temperature before serving.
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