Gingerbread Granola That Sparks Holiday Cheer in Every Bite

This Gingerbread Granola combines rolled oats, nuts, and warm spices for a festive, gluten-free treat.

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Prep Time 10

Cook Time 30

Cooling Time 30

Total Time 1 10

Servings: 8 servings

Course: Breakfast

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Granola Base

3 cups rolled oats opt for certified gluten-free
1 cup walnuts substitute pecans or almonds if desired

For the Spice Blend

1 tsp cinnamon use Ceylon for a sweeter taste
1 tsp ginger fresh adds more zing
0.25 tsp nutmeg just a pinch goes a long way
0.25 tsp allspice great addition if you have it

For the Binding

0.5 cup coconut oil or replace with any neutral oil
0.5 cup maple syrup honey works as an alternative
0.25 cup molasses increase amount for more robust flavor
1 tsp vanilla pure extract yields best results

Equipment

baking pan
mixing bowl
measuring cups
measuring spoons
Microwave-safe bowl

Method

Preparation Steps

Preheat your oven to 300°F (150°C) and line a large baking pan with parchment paper.
In a mixing bowl, combine rolled oats, chopped walnuts, cinnamon, ginger, nutmeg, and allspice.
Melt the coconut oil in a microwave-safe bowl for 30 seconds; add maple syrup and molasses, stirring until smooth.
Pour the wet ingredients over the dry mixture, tossing until everything is evenly coated.
Spread the mixture evenly on the baking pan and bake for 25 to 30 minutes, stirring halfway through.
Allow the granola to cool completely in the pan before breaking it into clusters.
Transfer to an airtight container for storage.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 32gProtein: 5gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 5mgPotassium: 150mgFiber: 4gSugar: 10gCalcium: 30mgIron: 1mg

Notes

Store in an airtight container for up to 3 weeks at room temperature or longer in the refrigerator.

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