Name: Gingerbread Granola Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 3 cups rolled oats; 1 cup pecans, loosely chopped; ¾ cup slivered almonds; 1 teaspoon ground cinnamon; ½ teaspoon ground ginger; ½ teaspoon salt; ⅓ cup olive oil; ⅓ cup maple syrup; 2 tablespoons molasses; 1 teaspoon vanilla extract; ¾ cup dried cranberries

Jump to Recipe· 4.8 from 89 reviews

If you’ve been hunting for the perfect cozy snack or a warm, spiced breakfast boost, then you’re going to adore this Gingerbread Granola Recipe. It’s the kind of granola that fills your kitchen with those nostalgic gingerbread scents and delivers a crunchy, nutty, slightly sweet bite every time. Trust me, once you try this, your mornings (and snack times) will never be the same!

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Why You’ll Love This Recipe

Warm, comforting flavors: The blend of cinnamon, ginger, and molasses brings that classic gingerbread essence to every crunchy bite.
Perfect texture balance: Nuts add crunch, oats bring hearty chewiness, and dried cranberries offer chewy sweetness.
Versatile snack or breakfast: Whether you eat it solo, with yogurt, or as a topping, this granola fits so many delicious moments.
Easy to customize: Swap nuts or dried fruits to suit your preferences without losing the cozy gingerbread vibes.

Gingerbread Granola Recipe - Recipe Step

Ingredients You’ll Need

This Gingerbread Granola Recipe uses simple pantry staples that love each other—rolled oats, nuts, warming spices, and sweeteners all work in harmony to build flavor and texture. I always recommend using good-quality maple syrup and molasses for that rich, authentic taste.

Gingerbread Granola Recipe - Ingredients

Rolled oats: Go for old-fashioned oats, not instant, for the best crunch and heartiness.
Pecans: These add buttery richness; loosely chopped means rustic chunks that stay crunchy.
Slivered almonds: For a little extra snap and a lovely nutty undertone.
Ground cinnamon: Key for that warm, familiar spice profile.
Ground ginger: The star spice in gingerbread—adds just the right kick.
Salt: Balances out sweetness and enhances all those spices.
Olive oil: A subtle fruity note and helps everything bind and crisp up
Maple syrup: Natural sweetener with depth; I love pure maple for this.
Molasses: The secret ingredient for that unmistakable molasses-y gingerbread flavor.
Vanilla extract: Adds warmth and rounds out all the spices.
Dried cranberries: For a chewy, tart contrast that keeps this granola interesting.

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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.

Variations

I love to switch things up depending on the season or what I have on hand—this Gingerbread Granola Recipe is super forgiving and welcoming of tweaks. Feel free to play around and make it your own!

Nut swaps: I sometimes replace pecans and almonds with walnuts or hazelnuts for a different nutty note, and it’s just as good.
Fruit changes: If cranberries aren’t your thing, try dried cherries or chopped dates; each brings a unique sweetness.
Sweetener tweaks: For a more intense molasses flavor, add a bit extra molasses, or swap maple syrup for honey if you prefer.
Spice addition: A pinch of nutmeg or cloves can deepen the gingerbread taste, perfect for the holidays.
Gluten-free version: Make sure to use certified gluten-free oats to make this safe for gluten-sensitive folks.

How to Make Gingerbread Granola Recipe

Step 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C). This gets it ready so you can bake the granola to a perfect, golden crunch without any waiting in between. Line a large baking sheet with parchment paper—trust me, it makes cleanup so much easier and helps prevent sticking.

Step 2: Mix Dry Ingredients

Grab a large bowl and toss together the rolled oats, chopped pecans, slivered almonds, cinnamon, ginger, and salt. I like to mix these first to evenly distribute the spices among the oats and nuts, so every bite gets those cozy gingerbread flavors.

Step 3: Combine Wet Ingredients

In a separate smaller bowl, whisk together the olive oil, maple syrup, molasses, and vanilla extract. This sticky, sweet mix will coat the oats perfectly and is what gives the granola that signature gingerbread sweetness and a hint of deep molasses richness.

Step 4: Mix Wet and Dry

Pour the wet ingredients over your dry mix and stir everything thoroughly until the oats and nuts are evenly coated. I’ve found that using a large wooden spoon works best for this, making sure every bit is clinging to that gingerbread glaze.

Step 5: Bake to Crunchy Perfection

Spread the granola mix in an even layer on your prepared baking sheet. Pop it into the preheated oven and bake for about 25-30 minutes. Halfway through—around the 15-minute mark—take it out to toss the granola gently with a spatula or wooden spoon. This helps it bake evenly and get those beautiful golden edges without burning. Watch closely toward the end; you want it crunchy but not too dark.

Step 6: Cool and Add Cranberries

Once baked, take the granola out and let it cool completely on the pan—about 15 minutes. Remember, granola crisps up as it cools. Then fold in the dried cranberries; adding them before baking tends to dry them out, so mixing them in at the end keeps that chewy, tart pop you want.

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Pro Tips for Making Gingerbread Granola Recipe

Even Layer Baking: Spread your granola in a thin, even layer to ensure it toasts uniformly and crisps up perfectly.
Gentle Tossing: Toss halfway through baking carefully so you keep some clusters intact—granola is all about texture variety!
Cooling is Key: Let the granola cool fully on the pan; it hardens as it cools and you’ll get that satisfying crunch.
Cranberries Last: Adding dried cranberries after baking keeps them chewy and fresh instead of shriveled.

How to Serve Gingerbread Granola Recipe

Garnishes

I often sprinkle this granola on top of creamy Greek yogurt and drizzle a little honey over the top to balance the spices. If I’m feeling fancy, adding sliced fresh pears or apples makes it a wintry treat. Sometimes, I even toss a few pumpkin seeds on for extra texture and color.

Side Dishes

My go-to pairings include a warm cup of chai or coffee, which complements the gingerbread spices beautifully. In colder months, some stewed fruits or baked apples on the side make it feel like a real holiday breakfast. For a quick snack, I’ll just have it by the handful with a glass of milk.

Creative Ways to Present

For a festive brunch, I love layering this Gingerbread Granola Recipe with yogurt and spiced apple compote in clear jars—everyone enjoys the pretty layers and gets to dig in right from their glass. It’s also great sprinkled over vanilla ice cream with a drizzle of caramel for a hyggelig dessert.

Make Ahead and Storage

Storing Leftovers

I store my leftover granola in a large airtight glass jar right on the kitchen counter, which keeps it fresh and crunchy for up to two weeks. It’s convenient and the spices stay vibrant. Just be sure it’s fully cooled before storing to avoid sogginess.

Freezing

Freezing granola might sound unusual, but I’ve done it to extend its life past two weeks. What works best is tightly wrapping the granola in plastic wrap, then popping it into a freezer bag. When you want to enjoy it, just thaw it at room temperature for a few hours—still tastes fresh and delicious!

Reheating

If you’re craving that fresh-from-the-oven crunch after storing it, I pop the granola in a 300°F oven for 5-7 minutes. It’s a little reboot that crisps things up without drying it out. Just watch it closely so it doesn’t burn!

FAQs

Can I make this Gingerbread Granola Recipe vegan?

Absolutely! This recipe is naturally vegan since it uses maple syrup and molasses for sweetness instead of honey, and olive oil instead of butter. Just double-check your vanilla extract to be sure it’s vegan-friendly.
How do I get big clusters in my granola?

For bigger clusters, press the granola down firmly on the baking sheet before baking and avoid tossing it too much when you flip halfway through. Letting it cool completely without stirring also helps clusters set nicely.
Can I use other nuts or seeds?

Definitely! Feel free to swap pecans and almonds with your favorites like walnuts, cashews, or pumpkin seeds. Just keep the total nut amount similar to maintain balance in texture and flavor.
Is molasses really necessary?

Molasses adds that deep, slightly bittersweet note which is key to the authentic gingerbread taste. You can skip it if you must, but the granola won’t have quite the same signature warmth and richness.
How long does homemade granola last?

Stored properly in an airtight container at room temperature, this gingerbread granola keeps fresh and crunchy for up to two weeks. Beyond that, freezing is a great option to preserve it longer.

Final Thoughts

This Gingerbread Granola Recipe has become a staple in my home when I want that extra bit of seasonal cheer and crunch. It’s easy to make, delightfully fragrant, and endlessly versatile. I absolutely love how it transforms a simple spoonful of yogurt or a quick snack into something special. Give it a try—you’ll be making this batch again and again, especially as the cool weather sets in. I’m rooting for your kitchen to smell just like mine does right now!