Gingerbread granola is packed with delicious healthy flavors. A great snack or healthy breakfast around the holidays.
Granola makes a great healthy snack and a quick, wholesome breakfast on a busy morning. This recipe for gingerbread granola comes from my friend Samantha at 5 Heart Home. She keeps a tub of homemade granola in her pantry at all times.
Granola Add Ins
Gingerbread Granola is perfectly delicious plain, but it is even better when you add
- Sweet dried cranberries
- Salty green pistachios
- Creamy white chocolate chips.
How to Make Gingerbread Granola
- Mix together the oats, nuts, and spices.
- Spread it on a cookie sheet.
- Bake at 350 degrees F. for 30 minutes, flipping and stirring every 10 minutes
- Remove from oven and stir as it cools
- Once it is completely cool add in the pistachios, cranberries and white chocolate chips.
How Long Will It Last?
When stored in an airtight container it lasts up to a month. You can also store it in little zipper plastic bags to make for an easy to grab and go snack.
For more easy to make and give holiday treats try these:
- Easy Holiday Fudge
- Sugar Cookie Popcorn
- Spiced Cranberry Jam
- Soft Caramels
- White Chocolate Popcorn
- White Chocolate Cinnamon Pretzels
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Gingerbread Granola Recipe
- 4 cups old-fashioned oats
- 2 cups shredded coconut
- 1 cup raw slivered almonds
- 2 teaspoons ground ginger
- 1 1/2 teaspoons cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/8 teaspoon ground cloves
- 2/3 cup coconut oil melted and cooled
- 6 tablespoons pure maple syrup
- 3 tablespoons molasses
- 1 teaspoon pure vanilla extract
- 1 cup lightly salted roasted pistachios
- 1 cup sweetened dried cranberries
- 1 cup white chocolate chips
- Position rack in center of oven and preheat to 350°F.
- In a large bowl, mix together oats, coconut, almonds, ginger, cinnamon, nutmeg, salt, and cloves. Pour coconut oil over mixture and stir. Combine maple syrup, molasses, and vanilla, pour over oat mixture, and stir all ingredients until evenly coated.
- Transfer granola onto a 13″x18″x1″ rimmed sheet pan and spread into an even layer. Bake, stirring and flipping with a wooden spoon every 10 minutes, until the mixture turns a nice, even, golden brown, about 30 minutes total. Watch carefully for the last 10 minutes of baking time, checking every few minutes and stirring as necessary to prevent over-browning.
- Remove granola from the oven and stir frequently as it cools, scraping the bottom of the pan to prevent sticking. Once completely cool, mix in pistachios, dried cranberries, and white chocolate chips. Store in an airtight container.
TIPS & TRICKS:
- Measure the maple syrup/molasses into the same measuring cup you used for the coconut oil. The residue of the oil helps the syrup slide out of the cup without sticking.
- If you prefer, melted butter may be substituted for the coconut oil.
- The granola will probably need to bake for a total of about 30 minutes, but ovens vary so watch the granola carefully, particularly the first time you make it and particularly for the last 10 minutes of baking time. If you cut the recipe in half, it will require less time, and if you double it and cook two sheet pans at once (switching racks and rotating pans each time you stir), it will take longer.
- Since this granola tends to stick to the pan if not stirred very frequently during the cooling process, I’ve found that using a Silpat or some parchment paper on the bottom of your sheet pan alleviates this problem (you just have to stir carefully to make sure the granola doesn’t wind up stuck under the parchment paper).