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.
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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.
The Ingredients
- 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
If gingerbread isn’t your favorite flavor, Pumpkin Granola and Chocolate Granola also make a fancy entrance during holidays.
The Directions
- 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!
Storage Tips
- 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!
Gingerbread Granola
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Ingredients
For the Granola:
- 1 ½ cups old-fashioned rolled oats
- ¼ cup uncooked millet or uncooked quinoa, or substitute additional rolled oats
- ¼ cup ground flaxseed or substitute rolled oats
- ¾ cup raw nuts (I used a mix of almonds, pecans, and hazelnuts)
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ¼ cup melted coconut oil or olive oil
- 3 tablespoons pure maple syrup
- 2 tablespoons molasses
- ¾ teaspoon pure vanilla extract
Mix-ins:
- ¼ cup chopped candied ginger
- ¼ cup golden raisins dried cranberries, or diced dried apricots
Instructions
- 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.
Notes
- 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.
Nutrition
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Hello Erin, this looks amazing! I have though a question: can Molasses be replaced by something else?
Hi Afaf! I’m afraid molasses is pretty essential to this recipe’s gingerbread taste. You could try swapping extra maple syrup–the granola will just have a different flavor profile than gingerbread.
In the U.K. Black treacle is very similar to molasses and can be a direct swap?…………
Hi Wendy! I’m not familiar with black treacle (I don’t know that we have it in the US) but if you’ve used it as a substitute for molasses in baked recipes in the past and were happy with the results, I think it would work here too. If you decide to experiment with the swap, I’d love to hear how it goes!
Love it – left out the sugared ginger pieces & put chia seeds instead.
That sounds delicious Tracie! Thanks for leaving this wonderful 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! My husband and I are both obsessed – I’m whipping up a batch for the second time this week! :)
YAY! So excited to hear that Alex. Thank you for taking time to leave this review. It means a lot!
Lovely granola, I, ❤❤❤❤❤gingerbread anything, this hits the spot!! Thanks for sharing. C. Cude
YAY Carmen! I’m so glad you enjoyed it. Thanks for taking time to leave this wonderful review!
This was an easy recipe to make. So easy that my 3 year old triplets helped make it and eat almost all of it! LOL! Full of flavor and easy to make. Win, win for this recipe!
SOOO HAPPY to hear that Lara, thank you! (Also triplets, WOW! So many cute helping hands :). Their approval is the best!)
Just pulled the granola out of the oven! The house smells delicious. I’m looking forward to breakfast tomorrow. Thank you for sharing your recipe.
Thanks for taking the time to leave a comment, Star! I’m happy to hear you enjoyed the granola!
Can you explain the uncooked Millet? Is it hard? Does it blend in enough or is it like eating hard quinoa?
Alicia, it is hard and crunchy. I love the texture it adds! You could use uncooked quinoa if you prefer.
WOW. Absolutely love this and in the land downunder I just use Treacle instead of Molasses. My daughter requested a batch after tasting it and gave some to a friend as a gift. Forget Christmas time I’m making my umpteenth batch and will be enjoying it year round. Thank you for sharing such a lovely recipe ??
Melita, thank YOU for taking the time to review the recipe! I’m so happy you enjoyed it!
I love this recipe! It’s my go to granola now. I’m making it for the third time in a month and love it on plain greek yogurt with a touch of honey. I add extra nuts and go heavy on salt, lighter on syrup but it’s yummy! thank you!
YAY Karen! I am so pleased to hear this, thank you!
Really yummy! I had the oats, Quinoa, pecan and added cranberries and golden raisins. It was outstanding. I doubled the recipe and brought some to a neighbor. One way I served it to my young son was to slice apples, sread peanut butter on them and top with granola. Messy, but wonderful!
Thank you for sharing this kind review, Lou! I’m so happy this recipe was a hit!
Would honey work on place of he maple syrup? I want to make these today so could you help me.
I haven’t tried this swap myself, but it should work fine. I hope you enjoy the recipe!
super easy granola with great gingerbread flavor!
I’m so happy that you enjoyed it, Francie! Thank you for sharing this kind review!
This smelled amazing in the oven but unfortunately when I took it out at the 20 minute mark to stir, it had already burned. I added the add ins to try to salvage it but think baking it for thirty minutes would have made it inedible. I made the recipe exactly as stated on parchment so I’m not sure why the timing was so off. Next time I’ll stir it at 10 minutes and finish it off by 15.
Hi Cyndi! I’m so sorry that you had trouble with this recipe. I (and other readers) have had success with the time listed, but every oven can be different. I hope it goes better next time.
It’s a good recipe but mine got burned I just think that 350 is a little bit too high for granola
Hi Diana! Sorry to hear you had trouble with the recipe. The timing has worked well for myself (and others) so I wished it would of been a hit for you too.