Description
This Gingerbread Granola recipe combines the warm, comforting flavors of cinnamon, ginger, and molasses with crunchy oats and nuts for a delicious and wholesome snack or breakfast topping. Perfectly baked until golden and tossed with dried cranberries, this granola offers a perfect balance of sweet and spicy notes to elevate yogurt, milk, fruit parfaits, or simply enjoyed by the handful.
Ingredients
Scale
Dry 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
Wet Ingredients
- ⅓ cup olive oil
- ⅓ cup maple syrup
- 2 tablespoons molasses
- 1 teaspoon vanilla extract
Add-ins
- ¾ cup dried cranberries
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This ensures the granola will cook evenly and achieve that perfect crisp texture.
- Combine Dry Ingredients: In a large mixing bowl, add the rolled oats, chopped pecans, slivered almonds, ground cinnamon, ground ginger, and salt. Stir these together until well mixed.
- Mix Wet Ingredients: In a separate bowl, whisk together the olive oil, maple syrup, molasses, and vanilla extract until fully combined and smooth.
- Combine Wet and Dry: Pour the wet mixture over the dry ingredients. Stir thoroughly to coat all the oats and nuts evenly with the wet ingredients, ensuring the flavors bind together well.
- Spread on Baking Sheet: Line a large baking sheet with parchment paper. Spread the granola mixture in an even layer across the sheet to promote consistent baking.
- Bake the Granola: Place the baking sheet in the preheated oven and bake for 25 to 30 minutes. Halfway through the baking time, remove the pan and toss the granola gently to promote uniform browning and prevent burning.
- Cool and Add Cranberries: Once done, remove the granola from the oven and allow it to cool completely on the baking sheet, approximately 15 minutes. After cooling, mix in the dried cranberries and toss to combine.
- Store Properly: Transfer the cooled granola to an airtight container. It can be kept at room temperature for up to 2 weeks, retaining freshness and crunch.
Notes
- You can store homemade granola in an airtight container such as a glass canning jar for up to 2 weeks at room temperature.
- To freeze granola, wrap it tightly in plastic cling wrap and place it inside a freezer bag. It can be stored frozen for up to 3 months.
- Serve granola as a snack by the handful, or add it to milk or yogurt. It’s also excellent layered in a fruit and yogurt parfait or sprinkled over banana toast with honey.
- Try this granola as a crunchy topping on vanilla ice cream for a delightful dessert twist.
Nutrition
- Serving Size: 1/2 cup (about 60g)
- Calories: 270
- Sugar: 10g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
