This gingerbread granola has all the festive flavors of gingerbread cookies, like ginger, molasses, and cinnamon. It’s the perfect way to add holiday cheer to your breakfast bowls!
I have a sentimental connection to gingerbread when it comes to Christmastime. Growing up, my mom always baked and constructed gingerbread houses for us to decorate from scratch.
We always had plenty of frosting and various candies to decorate with, and our completed houses were proudly displayed on the dining table. And of course, we also had gingerbread cookies to eat as well!
This gingerbread granola is an homage to these fun and festive memories. It has classic gingerbread flavor from ginger and molasses, plus a hint of sweet cinnamon.
What’s in gingerbread granola?
Here are all the ingredients you need to make this gingerbread granola:
Oats: Use old fashioned rolled oats when making granola, because it has the proper texture and shape.
Pecans: I love the taste of toasted pecans with these gingerbread flavors. You can try using another nut if desired, such as walnuts, almonds, or cashews.
Ground ginger adds proper gingerbread flavor to the granola.
Cinnamon adds sweet, festive flavor.
Maple syrup: This is my favorite liquid sweetener to use when making homemade granola. You can sub honey if desired, but the recipe will no longer be vegan.
Molasses: This thick and dark sweetener is the byproduct of the sugar making process. It has a distinct flavor that is necessary for true gingerbread flavor.
Vegetable oil adds moisture and helps the granola clusters hold together. You can also use melted coconut oil.
Vanilla extract adds complex flavor.
Mix ins: I used pepitas and dried cherries.
How to make gingerbread granola
First, mix together the dry ingredients in a bowl: oats, spices, salt, and pecans.
In a separate bowl, mix together all wet ingredients: maple syrup, molasses, oil, and vanilla extract.
Pour the wet ingredients into the dry, and mix well to combine.
Bake on a parchment paper lined baking sheet until the granola begins to turn golden brown.
Let the granola cool before stirring and breaking up into chunks. This helps ensure that you get big clusters of granola – the best part!
Stir in the mix-ins. You can store the granola in an airtight container on the countertop.