Gingerbread Spiced Granola Blend

One chilly December morning, I opened my pantry and stared at the same boring cereal boxes. My kitchen smelled like cinnamon from a candle, and I thought why not make that smell real? I grabbed oats, molasses, and every warm spice I had, tossed them together, and baked what turned into the most addictive granola I've ever made.

I made this for a brunch with friends last year, and someone said it tasted like gingerbread cookies you could eat with yogurt. That stuck with me because its true, the molasses and ginger hit just right, sweet but not candy-like, and the pecans add this buttery crunch that keeps you reaching back into the jar. I sent everyone home with small bags tied with twine, and three people texted me for the recipe before noon the next day.

Ingredients

• Old-fashioned rolled oats: The backbone of any good granola, they crisp up beautifully and hold onto all those spices without turning mushy.
• Raw pecans and sliced almonds: Pecans bring a natural sweetness and almonds add crunch, toast them right and theyll taste like they cost twice as much.
• Unsweetened shredded coconut: It gets golden and nutty in the oven, adding little pockets of texture you didnt know you needed.
• Pumpkin seeds and sunflower seeds: These give you a savory balance and a quiet crunch that keeps each bite interesting.
• Ground ginger, cinnamon, cloves, nutmeg, and allspice: This is where the magic happens, the blend smells like a gingerbread house and tastes like winter mornings.
• Coconut oil: It helps everything clump together and bake evenly, plus it stays solid at room temp so your granola doesnt get greasy.
• Pure maple syrup and dark molasses: Maple sweetens gently, molasses brings that deep gingerbread soul, together they make clusters that actually stick.
• Pure vanilla extract: A little vanilla rounds out the spice and keeps things from tasting one-note.
• Dried cranberries or chopped dried apricots: Optional, but they add chewy sweetness and a pop of color once everything cools.

Instructions

Prep your oven and pan:

Preheat to 325°F and line a big baking sheet with parchment, this keeps cleanup easy and prevents sticking. Dont skip the parchment or youll be scraping burnt sugar off metal for days.

Mix the dry base:

Toss oats, pecans, almonds, coconut, and both seeds in a large bowl until evenly distributed. It should look like a trail mix before the magic happens.

Add the spices:

Whisk ginger, cinnamon, cloves, nutmeg, allspice, and salt in a small bowl, then stir into the dry mix. Coat everything so each cluster gets that gingerbread flavor.

Combine the wet ingredients:

Whisk melted coconut oil, maple syrup, molasses, and vanilla in another bowl until smooth. Pour it over the oat mixture and stir until every piece is glossy and coated.

Spread and bake:

Spread the mixture in one even layer on your prepared sheet, dont pile it or it wont crisp. Bake for 25 to 30 minutes, stirring once halfway through, until golden and fragrant.

Cool completely:

Pull it from the oven and let it sit untouched on the pan, it firms up as it cools and breaks into those perfect crunchy clusters. If you stir too soon, youll end up with loose oats instead of chunks.

Add dried fruit and store:

Once cool, mix in cranberries or apricots if using, then transfer to an airtight container. It stays crisp and delicious for up to two weeks, if it lasts that long.

Save

I remember sitting at the table with my daughter, pouring this over Greek yogurt and watching her eyes light up when she tasted it. She said it was like eating dessert for breakfast, and honestly, she wasnt wrong. That moment reminded me that the best recipes are the ones that turn ordinary mornings into something worth slowing down for.

Serving Suggestions

I love this granola over thick Greek yogurt with a drizzle of extra maple syrup, or just eaten by the handful straight from the jar when Im pretending to be productive. It also makes an incredible topping for smoothie bowls, or you can pour cold almond milk over it and eat it like cereal. On lazy Sunday mornings, I sprinkle it over vanilla ice cream and call it brunch dessert.

Storage and Make-Ahead Tips

This granola keeps beautifully in an airtight container at room temperature for up to two weeks, though in my house it rarely makes it past five days. If you want to make a big batch, double the recipe and store half in the freezer, it stays fresh for months and you can grab a scoop whenever you need it. Just make sure its completely cool before sealing it up, or trapped steam will make it soggy.

Variations and Swaps

You can swap pecans for walnuts or hazelnuts if thats what you have, and any nut butter stirred into the wet ingredients makes it extra rich and clumpy. If molasses feels too intense, cut it in half and add more maple syrup, youll lose a little depth but still get great flavor. For a nut-free version, use all seeds and add some chopped dried fruit for body, it wont cluster as much but it still tastes incredible.

• Try adding a tablespoon of orange zest to the wet ingredients for a bright citrusy twist.
• Stir in mini dark chocolate chips after cooling for a dessert-like treat.
• Use honey instead of maple syrup if you prefer a more floral sweetness.

Save

This granola has become my go-to gift during the holidays, and every time I make it, my kitchen smells like the best parts of December. I hope it brings you the same kind of cozy mornings and happy moments it's given me.

Recipe FAQ

→ What nuts are included in the granola?

The granola contains pecans, sliced almonds, and shredded coconut, providing a rich, nutty flavor and crunchy texture.

→ Can this spiced granola be made gluten-free?

Yes, by using certified gluten-free rolled oats, the granola can be safely enjoyed on a gluten-free diet.

→ What spices give the granola its gingerbread flavor?

Ground ginger, cinnamon, cloves, nutmeg, and allspice combine to create the warm, festive gingerbread spice profile.

→ How should I store the granola after baking?

Once cooled, store the granola in an airtight container at room temperature to keep it crisp for up to two weeks.

→ Are there options to add dried fruit?

Yes, dried cranberries or chopped dried apricots can be stirred in after baking to add natural sweetness and chewiness.

→ Is the granola suitable for a vegan diet?

Yes, this blend is vegan-friendly as it uses maple syrup and molasses instead of honey or other animal products.