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Gingerbread Granola
Filled with warm spices and a sweet-tart punch of cranberry, this granola is perfect for the Holidays!
Prep Time
20
minutes
mins
Cook Time
14
minutes
mins
Cooling Time
30
minutes
mins
Total Time
1
hour
hr
4
minutes
mins
Course:
Breakfast
Cuisine:
American
Keyword:
Gingerbread Granola, Granola
Servings:
12
1/2-cup servings
Ingredients
3
c
old-fashioned oats
1/4
c
pepitas
1
c
pecans, walnuts, almonds, or a mixture
1
tsp
cinnamon
1
tsp
ginger
1/2
tsp
cloves
1/4
tsp
cardamom,
optional
1/4
c
vegetable oil
1/4
c
maple syrup
1/4
c
molasses
pinch
sea salt
1
tsp
vanilla extract
1/2
c
dried cranberries
2
T
chopped crystallized ginger
Instructions
Preheat oven to 350°F
Line one large or two small baking sheets with parchment paper.
In a large bowl, combine oats, pepitas, nuts, and spices.
In a small bowl, combine oil, honey, molasses, vanilla, and salt, and mix until well blended.
Pour liquid mixture into dry ingredients and stir until all dry ingredients are coated.
Pour onto your prepared baking sheet(s) and spread into a thin layer.
Bake for 7 minutes.
Stir, then bake for 5 more minutes.
Stir, then bake for another 2 minutes, or until granola is toasted and beginning to dry out (it will continue to dry out as it cools).
Remove from oven and place baking sheet(s) on a cooling rack. Allow to cool completely, or at least 30 minutes.
Stir in dried cranberries and chopped crystallized ginger, and enjoy!
Store in an airtight container in a cool, dry place. Granola will stay fresh for a week or two. Makes 6 cups.