If you want all the warm and comforting flavours of gingerbread for breakfast, then this Gingerbread Granola is about to become your new favourite winter morning meal. It's crunchy, cosy, filled with pecans and tart dried cranberries, and sweetened naturally with maple syrup. Best of all, it comes together in one bowl and makes your kitchen smell like Christmas when it's cooking.
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This gingerbread granola recipe is naturally sweetened, easy to customise and such a great way to get those warm gingerbread flavours at breakfast time.
Whether you sprinkle it over yogurt, package it as a homemade Christmas gift, or munch it by the handful, this recipe is a guaranteed crowd-pleaser.
The flavour combination of cinnamon and ginger just screams Christmas and at this time of year we are trying to get those warming flavours into as many of our meals as possible! This gingerbread granola is ready in under 30 minutes too.
Looking for more gingerbread inspired recipes? Why not try our moist Healthy Gingerbread Cake, delicious 3 Ingredient Gingerbread Truffles and our easy Gingerbread Baked Oats?
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Oats - Use rolled oats, not quick cook.
- Cranberries - Dried cranberries, not fresh. You could use dried cherries instead.
- Nuts - We used pecans, but almonds, walnuts or cashews would work too.
- Spices - A mixture of cinnamon and ginger for those gingerbread flavours.
- Maple syrup -This is what we used to naturally sweeten the gingerbread granola. Traditionally it would use molasses, but we didn't have any and prefer the flavour of maple syrup. You could swap it for honey too.
- Vanilla - Use extract not essence.
- Coconut oil - This helps the get the crispiness.
Variations
- Gingerbread Chocolate Chunk
Add 100g (½ cup) dark chocolate chunks after cooling. - Gingerbread Orange
Stir in 1 tablespoon fresh orange zest with the wet ingredients. - Nut-Free Version
Swap pecans for pumpkin seeds or sunflower seeds. - Extra-Spiced
Add ¼ teaspoon cloves or ¼ teaspoon nutmeg for that classic gingerbread depth.
How To Make Gingerbread Granola
Prep: Preheat your oven to 180°/160°C(fan)/350°F/Gas 4. Line a large baking tray with baking paper.
- Step 1: Put all of the ingredients into a large mixing bowl.
- Step 2: Give everything a really good mix together.
- Step 3: Spread the mixture evenly over the baking tray.
- Step 4: Put into the oven and cook for 20 minutes, stirring well halfway through cooking.
Serving Suggestions
This gingerbread granola is so versatile, and we are always looking for different ways to use it.
- Over Greek yogurt or milk with fresh berries.
- As a topping for smoothie bowls.
- Sprinkled on baked apples or roasted pears
- Added to porridge/oatmeal for extra texture.
- Mixed with dark chocolate chunks for a festive trail mix.
Gingerbread Granola Storage
Store your cooled gingerbread granola in:
- An airtight jar
- A sealed container
- A reusable zip bag
It stays fresh at room temperature for up to 3 weeks or in the freezer for up to 3 months. Just thaw it for 10 minutes before using.
Pro tip: If freezing, skip adding cranberries and stir them in after thawing for the best texture.
You can also put it in jars with ribbon around it and it makes really nice homemade Christmas gifts
Dannii's Top Tips
- This needs to cook on a low temperature. Higher heat burns nuts and sweeteners quickly.
- Make sure to use baking paper/parchment paper. It helps prevent burning and makes clean-up easier.
- Let the gingerbread granola cool fully, as this allows it to get extra crispy.
- Chop nuts to a similar size. This helps prevent uneven toasting.
- You can adjust the sweetness of this. Add 1-2 tablespoon more maple syrup for stickier clusters.
More Granola Recipes
If you've tried this Christmas granola, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Gingerbread Granola
Ingredients
- 360 g (4 cups) Oats - (use certified gluten free oats to ensure this recipe is gluten free)
- 100 g (1 cups) Pecans - finely chopped
- 100 g (1 cup) Dried cranberries
- 2 tablespoon Ground cinnamon
- 1 tablespoon Ground ginger
- 60 ml (0.25 cup) Maple syrup
- 1 teaspoon Vanilla extract
- 50 g (0.25 cup) Coconut oil - melted
Instructions
- Preheat your oven to 180°/160°C(fan)/350°F/Gas 4. Line a large baking tray with baking paper.
- Put all of the ingredients into a large mixing bowl.
- Give everything a really good mix together.
- Spread the mixture evenly over the baking tray.
- Put into the oven and cook for 20 minutes, stirring well halfway through cooking.
Recipe Tips
- This needs to cook on a low temperature. Higher heat burns nuts and sweeteners quickly.
- Make sure to use baking paper/parchment paper. It helps prevent burning and makes clean-up easier.
- Let the gingerbread granola cool fully, as this allows it to get extra crispy.
- Chop nuts to a similar size. This helps prevent uneven toasting.
- You can adjust the sweetness of this. Add 1-2 tablespoon more maple syrup for stickier clusters.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Annette Gordon says
Recipe instructions were easy to follow and the granola tastes lovely, it has a nice amount of crunch without being overly sticky like some commercial granolas.