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- 2 cups rolled oats - 1 cup nuts (pecans, walnuts, or almonds), chopped - 1/2 cup pumpkin seeds - 1/4 cup flaxseeds The base of gingerbread granola starts with rolled oats. They give the granola a hearty texture and help it crisp up nicely. I love adding chopped nuts for crunch. Pecan, walnut, or almond options work well. Pumpkin seeds bring a delightful nutty flavor, while flaxseeds add a boost of nutrition. - 1/2 cup honey or maple syrup - 1/4 cup coconut oil, melted - 1 teaspoon vanilla extract - 2 teaspoons ground ginger - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground cloves - Pinch of salt Sweetening your granola is key. Honey or maple syrup gives it a warm, rich flavor. I melt coconut oil to help the granola clump together. Vanilla extract adds a lovely depth of flavor. The spices—ginger, cinnamon, nutmeg, and cloves—bring the gingerbread vibe. Don’t forget a pinch of salt to balance all the sweetness. - 1/2 cup dried cranberries or raisins (optional) - Suggestions for other mix-ins Dried cranberries or raisins add a sweet and chewy contrast. You can also get creative! Try adding dark chocolate chips or coconut flakes for extra flavor. Mix-ins make your granola unique and fun, so feel free to experiment! {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). While it warms up, line a large baking sheet with parchment paper. This helps the granola bake evenly and makes cleanup easy. In a large bowl, mix the following dry ingredients: - 2 cups rolled oats - 1 cup chopped nuts (pecans, walnuts, or almonds) - 1/2 cup pumpkin seeds - 1/4 cup flaxseeds - 2 teaspoons ground ginger - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground cloves - Pinch of salt Stir these together well. This mix will give your granola its tasty flavor and crunchy texture. In another bowl, whisk together these wet ingredients: - 1/2 cup honey or maple syrup - 1/4 cup melted coconut oil - 1 teaspoon vanilla extract Once mixed, pour this over the dry ingredients. Use a spatula to mix until everything is coated. This step is key for flavor and crunch. After mixing, spread the granola mixture evenly on your prepared baking sheet. Now, bake the granola in your preheated oven for 20-25 minutes. Stir it halfway through the baking time. This helps it brown evenly. Keep an eye on it to avoid burning. It should look golden and smell amazing when ready. When done, take the granola out of the oven. Let it cool completely on the baking sheet. It will get crisp as it cools. After cooling, you can stir in 1/2 cup of dried cranberries or raisins if you like. Finally, store the granola in an airtight container. It will stay fresh at room temperature for up to 2 weeks. Enjoy your crunchy gingerbread granola! - Stir the granola once halfway through baking. This helps it brown evenly. - Let the granola cool completely on the baking sheet. This step makes it crisp. - If you want more sweetness, add extra honey or maple syrup. - To boost the gingerbread flavor, add more ginger and spices. A pinch of allspice works too. - Serve the granola with yogurt or milk for a tasty breakfast. - For a beautiful look, layer granola with yogurt in clear jars. Add a sprinkle of cinnamon on top. Pro Tips Ensure Even Baking: Stir the granola halfway through the baking time to promote even browning and prevent burning. Cooling is Key: Let the granola cool completely on the baking sheet before transferring it to an airtight container; it will become crisp as it cools. Flavor Variations: Experiment with different nuts, seeds, or dried fruits based on your preference for a unique twist each time. Storage Tips: Store the granola in an airtight container at room temperature, and it will stay fresh for up to 2 weeks. {{image_2}} If you want a nut-free version of gingerbread granola, try using more seeds. You can replace nuts with extra pumpkin seeds or sunflower seeds. These options give a crunchy texture and add healthy fats. For a seed-free mix, use more oats or puffed rice. This keeps the granola light and tasty. Spices are key to great flavor. If you love a stronger taste, add more ginger or cinnamon. You can also change spices based on what you like. Try cardamom for a unique twist or skip the cloves if you want a milder flavor. Experimenting with spices makes your granola special. Honey and maple syrup work well, but you can use other sweeteners. Agave syrup is a great choice for a lighter sweetness. If you want less sugar, try stevia for a no-calorie option. Adjust the amount to fit your taste. Swapping sweeteners can change the flavor while keeping it delicious. Store your gingerbread granola in an airtight container. Glass jars work well. Keep it in a cool, dry place, away from sunlight. This will help maintain its crunch and flavor. Avoid storing it near the stove or in humid areas. Homemade granola lasts up to two weeks. Check the granola for freshness. If it smells off or has a weird taste, it may be stale. Stale granola can lose its crunch and flavor, making it less enjoyable. To revive stale granola, spread it on a baking sheet. Heat your oven to 300°F (150°C). Bake for about 5-10 minutes. This quick method will help restore some crunch. Let it cool before serving. Enjoy the fresh taste again! To make gingerbread granola vegan, swap honey with maple syrup. Use plant-based oil instead of coconut oil. You can also choose flaxseeds for added nutrition. Flaxseeds can replace eggs in recipes as they bind ingredients together. Yes, you can add fresh fruit! Fresh fruit like apples or bananas adds moisture and flavor. However, they can make the granola soggy. Dried fruits, like cranberries or raisins, keep granola crunchy. If using fresh fruit, add it just before serving. Gingerbread granola is healthy and filling. It contains oats, nuts, and seeds, which offer fiber and protein. A typical serving has about 200 calories. It also includes healthy fats from nuts and seeds. This granola is a great snack or breakfast option. Yes, you can freeze gingerbread granola! Place it in an airtight container or freezer bag. It can last up to three months in the freezer. To thaw, leave it in the fridge overnight or at room temperature for a few hours. This keeps the granola fresh and crunchy. Gingerbread granola blends wholesome oats, nuts, seeds, and spices for a tasty treat. Following the steps ensures great flavor and texture. Remember, you can customize ingredients for your taste. Whether you enjoy it with yogurt or on its own, this granola serves as a great snack. With proper storage, it stays fresh and crunchy. Experiment with flavors and enjoy your homemade creation!

Gingerbread Granola Delight

A delicious and crunchy granola infused with warm gingerbread spices, perfect for breakfast or a snack.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 8
Calories 200 kcal

Ingredients
  

  • 2 cups rolled oats
  • 1 cup nuts (pecans, walnuts, or almonds), chopped
  • 1 2/4 cup pumpkin seeds
  • 1 4 cup flaxseeds
  • 1 2/4 cup honey or maple syrup
  • 1 4 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 2/4 teaspoon ground nutmeg
  • 1 4 teaspoon ground cloves
  • 1 2/4 cup dried cranberries or raisins (optional)
  • 1 pinch salt

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
  • In a large mixing bowl, combine the rolled oats, chopped nuts, pumpkin seeds, flaxseeds, ginger, cinnamon, nutmeg, cloves, and salt.
  • In a separate bowl, whisk together the melted coconut oil, honey (or maple syrup), and vanilla extract until well combined.
  • Pour the wet ingredients over the dry ingredients. Mix well to ensure everything is evenly coated.
  • Spread the granola mixture evenly on the prepared baking sheet.
  • Bake in the preheated oven for 20-25 minutes, stirring halfway through to promote even browning. Keep an eye on it to avoid burning.
  • Once the granola is golden and fragrant, remove it from the oven and let it cool completely on the baking sheet (it will become crisp as it cools).
  • After cooling, stir in the dried cranberries or raisins if using.
  • Store the granola in an airtight container at room temperature for up to 2 weeks.

Notes

Serve in a clear glass jar or bowl for an appealing view. Great with yogurt or milk.
Keyword breakfast, gingerbread, granola