Gingerbread Warm Spiced Granola

I first discovered this Gingerbread Granola during a cozy winter afternoon when the smell of warm spices instantly transported me back to holiday mornings at my grandmother's house. Making it myself felt like stealing a little festive magic into my kitchen.

Once, unexpected guests rang my door just as I pulled a fresh batch from the oven. The warm gingerbread scent filled the air and made everyone instantly feel at home — that’s when I knew this recipe was a keeper.

Ingredients

• Old-fashioned rolled oats: I reach for these because they hold up well to baking, giving the granola a hearty chew
• Pecans and sliced almonds: Toasty nuts add rich flavor and crunch; swapping them for walnuts or hazelnuts works too
• Unsweetened shredded coconut: Adds a subtle tropical note and texture without sweetness
• Sunflower seeds and pepitas: These little seeds boost nutrition and give pops of crunch in every bite
• Ground spices (ginger, cinnamon, nutmeg, cloves): The soul of this granola, blending to create that cozy gingerbread aroma
• Pure maple syrup, molasses, and melted coconut oil: They bind the mix and caramelize it beautifully for a golden finish
• Vanilla extract: A splash that rounds out all the flavors
• Optional dried cranberries and crystallized ginger: Stir these in at the end for bursts of sweetness and zing

Instructions

Get Everything Ready:

Start by heating your oven to 325°F (165°C) and lining a large baking sheet with parchment paper so the granola won't stick.

Mix Dry Ingredients:

In a big bowl, toss oats, pecans, almonds, shredded coconut, sunflower seeds, pepitas, and salt together so they're thoroughly combined.

Add the Spices:

Sprinkle in ground ginger, cinnamon, nutmeg, and cloves, mixing until the warm fragrance fills your kitchen.

Whisk the Wet Ingredients:

In a separate bowl, stir together maple syrup, molasses, melted coconut oil, and vanilla extract until smooth and glossy.

Bring It All Together:

Pour the wet mixture over the dry ingredients and fold gently but thoroughly, making sure each oat and nut is coated.

Spread and Bake:

Even out the mixture on your baking sheet for consistent toasting. Bake for 15 minutes, then stir gently to fluff and redistribute before baking another 15 minutes until golden and fragrant.

Cool and Add Extras:

Let the granola cool completely on the baking sheet so it crisps up well. Once cooled, fold in dried cranberries and crystallized ginger if you like.

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There was a Christmas morning when this granola was the star of the breakfast table and sparked conversations, laughter, and a whole lot of second helpings — food truly bringing everyone closer.

Keeping It Fresh

Store your granola in an airtight container at room temperature and it will keep crisp and delicious for up to two weeks. If you want to extend that, freezing small batches works beautifully.

When You're Missing Something

If you don't have all the nuts or seeds on hand, don't worry — swap with whatever you have in your pantry. Sunflower seeds, walnuts, or even pumpkin seeds all make great stand-ins.

Serving Ideas That Clicked

This granola is so versatile — sprinkle it over Greek yogurt, mix it into smoothie bowls for added texture, or just grab a handful as a snack on the go.

• Remember to let it cool fully to get the best crunch
• Try adding a pinch of sea salt after baking for a sweet-salty kick
• Toast it a little longer if you love a deeper caramelized flavor

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Thanks for hanging out in the kitchen with me — I hope this granola brings as much joy to your home as it has to mine.

Recipe Questions

→ What spices give this granola its warm flavor?

Ground ginger, cinnamon, nutmeg, and cloves combine to create the cozy, warm gingerbread flavor profile.

→ Can I substitute the nuts in this granola?

Yes, walnuts or hazelnuts can be used instead of pecans or almonds to vary the texture and taste.

→ How can I make this granola vegan?

Ensure that the molasses used is unsulphured and avoid additions like non-vegan chocolate. The recipe as outlined is vegetarian-friendly.

→ What is the best way to store this granola?

Store in an airtight container at room temperature for up to two weeks to maintain crispness and freshness.

→ How is the sweet balance achieved in this granola?

Maple syrup and molasses provide a rich, natural sweetness that complements the spices without overpowering the nuts and oats.

→ Can I add dried fruits to this granola?

Dried cranberries and chopped crystallized ginger can be stirred in after baking to introduce tartness and additional flavor layers.