Gingerbread Spiced Granola Blend (Printable version)
A crunchy mix of oats, nuts, seeds, and warming gingerbread spices—perfect for festive mornings or snacks.
# List of ingredients:
→ Dry Ingredients
01 - 3 cups old-fashioned rolled oats
02 - 1 cup raw pecans, roughly chopped
03 - 1/2 cup sliced almonds
04 - 1/2 cup unsweetened shredded coconut
05 - 1/4 cup pumpkin seeds (pepitas)
06 - 1/4 cup sunflower seeds
→ Spices
07 - 2 teaspoons ground ginger
08 - 1 1/2 teaspoons ground cinnamon
09 - 1/4 teaspoon ground cloves
10 - 1/4 teaspoon ground nutmeg
11 - 1/4 teaspoon ground allspice
12 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
13 - 1/3 cup coconut oil, melted
14 - 1/3 cup pure maple syrup
15 - 2 tablespoons dark molasses
16 - 1 teaspoon pure vanilla extract
→ Optional Add-ins
17 - 1/2 cup dried cranberries or chopped dried apricots
# Directions:
01 - Preheat the oven to 325°F and line a large baking sheet with parchment paper.
02 - In a large bowl, mix rolled oats, pecans, almonds, shredded coconut, pumpkin seeds, and sunflower seeds.
03 - In a small bowl, whisk together ground ginger, cinnamon, cloves, nutmeg, allspice, and sea salt; incorporate into the dry ingredients and mix thoroughly.
04 - Whisk melted coconut oil, maple syrup, molasses, and vanilla extract together in a separate bowl.
05 - Pour the wet mixture over the dry ingredients and stir until everything is evenly coated.
06 - Spread the mixture evenly onto the prepared baking sheet and bake for 25 to 30 minutes, stirring once halfway through until the granola turns golden brown and fragrant.
07 - Remove from oven and allow the granola to cool completely on the baking sheet, letting it crisp up as it cools.
08 - If desired, fold in dried cranberries or chopped dried apricots after cooling. Store in an airtight container for up to two weeks.
# Expert Advice:
01 -
- It fills your kitchen with the kind of spiced warmth that makes everyone ask what youre baking.
- You get big crunchy clusters without corn syrup or weird additives, just real ingredients you can pronounce.
- It tastes like the holidays but works any time you want breakfast to feel like a treat instead of a chore.
02 -
- Dont stir the granola too much while baking or youll break up the clusters before they form, one gentle toss halfway through is enough.
- Let it cool completely on the pan without touching it, thats when the maple and molasses harden into those addictive crunchy bits.
- If your granola seems soft after cooling, pop it back in a 300°F oven for five minutes and let it cool again, moisture is the enemy of crunch.
03 -
- Press the granola flat with a spatula before baking, packed layers create bigger clusters that break into perfect chunks.
- Use a light-colored baking sheet if you have one, dark pans can cause the edges to brown too fast and taste bitter.
- Taste a cooled piece before storing, if the spice balance feels off you can toss it back with a little extra cinnamon or ginger while its still warm.