Name: Gingerbread Granola Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 4 cups old-fashioned rolled oats; 1 ½ cups raw pecans and/or walnuts; 1 teaspoon fine-grain sea salt; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; ½ cup melted coconut oil (or olive oil); ⅓ cup real maple syrup; ¼ cup molasses; 1 teaspoon vanilla extract; ½ cup large, unsweetened coconut flakes (optional); ⅓ cup chopped dried cranberries; ⅓ cup chopped candied ginger

Jump to Recipe· 4.7 from 15 reviews

If you’re craving a spiced, crunchy, and utterly addictive breakfast or snack option, you’ve got to try this Gingerbread Granola Recipe. It’s like autumn and winter wrapped up in a bowl – warm cinnamon, fragrant ginger, a hint of molasses sweetness, and all the toasty oats and nuts that make granola so crave-worthy. Trust me, once you try this, you’ll want to sprinkle it on just about everything – yogurt, fruit, or right out of the jar as a snack. Ready to dive in? Let’s make some magic happen in your kitchen!

❤️

Why This Recipe Works

Balanced Spices: The combo of cinnamon and ginger hits that classic gingerbread flavor without overpowering the oats.
Moisture from Molasses & Maple Syrup: They add depth, sweetness, and help the granola cluster beautifully.
Toasted Nuts for Crunch: Fresh raw pecans and walnuts toast up perfectly in the oven, enhancing texture and flavor.
Optional Coconut Flakes & Fruit: These add awesome layers of texture and colorful pops of sweet and tart to finish it off.

Gingerbread Granola, spiced granola recipe, crunchy breakfast granola, homemade gingerbread granola, holiday granola snack - A deep white rectangular baking tray filled with a golden brown granola mix that includes oats, nuts like pecans, and small red dried fruit pieces scattered evenly throughout. The granola layer looks crunchy with a mix of small and larger clusters, and a silver spoon rests on the bottom left corner inside the tray, holding some granola pieces. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

When you look at the ingredients for this Gingerbread Granola Recipe, you’ll see it’s built around pantry staples with a twist – a blend of warm spices and wholesome nuts that complement each other perfectly. I always recommend using raw nuts and real maple syrup for the best natural sweetness and texture.

Gingerbread Granola, spiced granola recipe, crunchy breakfast granola, homemade gingerbread granola, holiday granola snack - Flat lay of old-fashioned rolled oats loosely spread in a small heap, a cluster of raw pecans and walnuts mixed together, a small white bowl of fine-grain sea salt, another small white bowl filled with ground cinnamon powder, a small white bowl containing ground ginger powder, a small white bowl with melted coconut oil shimmering softly, a small white bowl holding amber real maple syrup, a small white bowl with dark glossy molasses, a small white bowl of clear vanilla extract, a small white bowl heaped with large unsweetened white coconut flakes, scattered chopped dried cranberries with deep red tones, and chopped candied ginger pieces with light golden hues, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Old-fashioned rolled oats: These provide the perfect chewy base and crisp up nicely without burning quickly.
Raw pecans and/or walnuts: Raw nuts toast better in the oven, giving a deep, nutty flavor without bitterness you sometimes get from pre-roasted.
Fine-grain sea salt: A tiny bit amps up all those sweet, spicy notes and balances flavors.
Ground cinnamon and ground ginger: The twin spices that give this granola its signature gingerbread charm.
Melted coconut oil (or olive oil): Fat carries flavor and adds a nice crunch; coconut oil brings a subtle sweetness I love here.
Real maple syrup: Pure maple syrup adds natural sweetness and helps the granola clusters stick together.
Molasses: It’s the secret ingredient that gives that authentic gingerbread depth and a bit of chewiness.
Vanilla extract: Rounds out the sweetness and spices with warm, vanilla undertones.
Large unsweetened coconut flakes (optional): Adds a lovely toasted coconut crunch plus layer of flavor and texture.
Chopped dried cranberries and candied ginger: These tangy and spicy additions add delightful bursts of flavor and color after baking.

📝

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.

Tweak to Your Taste

One of my favorite things about this Gingerbread Granola Recipe is how easy it is to customize. I love playing around with the nut mix depending on what I have on hand – sometimes adding hazelnuts or sliced almonds for extra crunch. You can also dial up the spices if you’re craving a bigger ginger kick, or hold back on the molasses to keep it a little lighter.

Variation: I once swapped out pecans for chopped pistachios, which gave the granola a really cool color pop and a slightly richer flavor.
Diet-friendly swaps: For a nut-free version, try pumpkin seeds or sunflower seeds instead.
Seasonal add-ins: Dried apple pieces or golden raisins work beautifully around the holidays if you want to change up the fruit.
Sweetness level: If you want it less sweet, reduce the maple syrup slightly – it still crisps up well.

Step-by-Step: How I Make Gingerbread Granola Recipe

Step 1: Mix the Dry Ingredients

First, preheat your oven to 350°F and line a half-sheet pan with parchment paper – that way, cleanup is a breeze. In a large bowl, I toss together the oats, nuts, salt, cinnamon, and ground ginger. Combining everything dry first helps those spices distribute evenly so every bite gets that gingerbread flavor. Tip: If you love extra spice, feel free to add a pinch of nutmeg or cloves!

Step 2: Stir in the Wet Ingredients & Spread

Next, add the melted coconut oil (or olive oil if that’s your preference), maple syrup, molasses, and vanilla extract to your dry mix. Stir everything thoroughly until the oats and nuts are beautifully coated – this ensures that perfect clumping and caramelization. Transfer the mixture onto your baking pan and spread it out evenly with a large spoon or spatula.

Step 3: Bake & Add Coconut Flakes

Bake the granola for 10 minutes, then pull it out and sprinkle on the coconut flakes if you’re using them. Give it a good stir to redistribute all the ingredients and ensure even toasting. This step helped me avoid burnt edges and keeps the granola nicely golden all over. Pop it back in the oven for another 8 to 11 minutes or until you see that gorgeous golden brown color forming.

Step 4: Finish with Fruit & Cool

When the granola’s out and slightly cooled but still warm, sprinkle the chopped dried cranberries and candied ginger on top. This last touch adds a burst of flavor and keeps those fruit pieces soft and chewy rather than drying them out in the oven. Let the granola cool completely on the pan – it will crisp up as it cools. Once cool, break it into chunky clusters and get ready to taste the best gingerbread granola you’ve ever made!

💡

Pro Tips for Making Gingerbread Granola Recipe

Use Parchment Paper: This prevents sticking and makes stirring during baking simpler.
Don’t Skip Stirring Halfway: It ensures even baking and prevents burnt spots, especially around nuts.
Cool Completely Before Storing: Warm granola can turn soggy quickly in a container.
Add Nuts After Baking (Optional): Pre-roasted nuts can burn easily if baked, so toss them in afterward if you prefer.

How to Serve Gingerbread Granola Recipe

Gingerbread Granola, spiced granola recipe, crunchy breakfast granola, homemade gingerbread granola, holiday granola snack - A close-up top view of a glass bowl filled with granola that has one layer; the granola is a mix of golden brown oats, darker brown pecans, reddish dried cranberries, and lighter almond flakes scattered throughout. The bowl sits on a white marbled texture with a few small granola pieces scattered around it. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping my gingerbread granola with a dollop of creamy Greek yogurt and a drizzle of honey when serving for breakfast. Sometimes I add a sprinkle of pomegranate arils or fresh orange slices for a tangy contrast that makes the spices pop. Toasted coconut flakes make a great garnish if you didn’t add them during baking. These little extras make each bite feel special and festive.

Side Dishes

Pair this granola with creamy plant-based milk or alongside broiled grapefruit for a bright and warm breakfast plate. It’s also fantastic sprinkled over a bowl of soft stewed apples or pear compote when you want a cozy snack. I often serve it with my favorite vanilla yogurt on lazy weekend mornings for an easy, no-fuss meal.

Creative Ways to Present

For a holiday brunch, I like to layer this granola with yogurt and spiced cranberry sauce in clear glass jars or parfait glasses – it looks gorgeous and gives a festive vibe. You can also gift it in decorative mason jars tied with twine and a handwritten note. Once, I even used it as the crunchy topping on a gingerbread cheesecake, which was a total hit at a dinner party!

Make Ahead and Storage

Storing Leftovers

Once your granola is completely cooled, store it in an airtight container at room temperature. I usually keep mine in a large glass jar on the counter, and it stays fresh and crunchy for up to two weeks. Just make sure it’s sealed well and stored away from heat or sunlight to prevent it from going stale.

Freezing

If you want to keep your gingerbread granola longer, it freezes beautifully. I portion it into freezer-safe bags and squeeze out excess air before sealing. When you’re ready to enjoy, simply thaw at room temperature for about 30 minutes – it tastes just as amazing. This is a great trick for batch makers or holiday gift prep.

Reheating

I don’t usually reheat granola on its own, but if you’re sprinkling it on warm oatmeal or roasted fruit, that’s a great way to enjoy it warm. If you like freshly toasted crunch, you can spread leftover granola on a baking sheet and warm it in a 300°F oven for 5 minutes before serving.

FAQs

Can I use pre-roasted nuts instead of raw in this Gingerbread Granola Recipe?

You can, but I recommend adding pre-roasted nuts after baking to avoid burning them. Raw nuts toast nicely in the oven with the oats and spices, offering a fresher, richer flavor in the granola.
Is it possible to make this recipe vegan?

Yes! This gingerbread granola is naturally vegan as long as you use maple syrup and molasses, both plant-based sweeteners. Just double-check that any add-ins like dried cranberries are free from non-vegan coatings.
How do I make sure my granola gets crispy and not chewy?

Spread the granola in an even layer and stir halfway through baking for even toasting. Also, letting it cool completely on the baking sheet before storing helps it crisp up perfectly.
Can I omit the dried cranberries and candied ginger?

Absolutely! Those are optional toppings that add flavor and color. You can substitute with any dried fruit or nuts you love, or just enjoy the warm spiced granola on its own.

Final Thoughts

This Gingerbread Granola Recipe is one of those cozy, feel-good kitchen projects that fills your home with warm aromas and your heart with joy. I remember making this batch during a chilly winter morning with a cup of coffee and feeling like I was wrapped in a soft blanket of gingerbread goodness. Whether you eat it by the spoonful or sprinkled over fruit and yogurt, it’s a simple way to treat yourself daily. Give this recipe a try and let it become your new seasonal staple – I promise, you won’t regret it.