This Gingerbread Granola is crunchy & full of clusters, with loads of warm gingerbread spices, molasses, and bits of chewy crystallized ginger. This gluten-free and vegan granola is perfect for breakfast, or to package up in a cute jar and give as a gift! This post is sponsored by Di Oro.
Have you gotten your gingerbread fix yet this holiday season? I’m still loving all the warm gingerbready spices and I have the feeling a lot of you are right there with me, because on my recent Instagram stories poll of mint vs. gingerbread, gingerbread blew mint out of the water. Luckily for all of us, I’ve got more warmly spiced gingerbread goodness for you today.
In the sea of gingerbread cookies and gingerbread blondies, I’ve been craving a more snackable gingerbread treat that wouldn’t make me feel to guilty for eating multiple pieces of dessert. Maybe even a gingerbread fix for breakfast? Yes, that sounds great to me.
It had been a while since I had made a batch of homemade granola (this scrumptious chocolate peanut butter granola was the last), so another batch has certainly been in order. Granola is one of the easiest things to make from scratch, and it’s pretty much impossible to mess up. That makes it a major favorite around here!
This recipe comes together almost laughably quickly. I grabbed two tools to get things done – a mixing bowl, and my favorite seamless spatula, from Di Oro. I’ve got the spatula set, but I tend to grab the smallest because it’s perfect for scraping things out of my blender and mixing just about every else.
I used it for mixing up this granola and it did the job flawlessly. Di Oro products have quickly become some of my favorites to use. They’re super sturdy, have a sleek look, and I especially love the seamless design so the top of the spatula doesn’t pop off when mixing something thick. If you want to order something from Di Oro, the code BAKERITA will get you 25% off :)
Into the bowl went all the goodies: rolled oats (make sure they’re gluten free if necessary), pecans and almonds for bulk and crunch, ground ginger, cinnamon, cloves, nutmeg, and vanilla for warmth and bite, maple syrup and molasses for binding and sweetness, as well as coconut oil to help everything bind and get super crispy.
After it’s baked, I let the granola sit, undisturbed, until it’s cool! By letting the gingerbread granola cool entirely before mixing it up, big clusters of granola have time to form, which you can then break up to your desired size of granola chunks. And who doesn’t want giant clusters in the granola?! 😋
After the gingerbread granola is cooled, you can toss in some candied ginger to add a little extra chew and spicy, gingery bite. I loved this delicious addition, but adding dried cranberries instead would also be a fabulously delicious option. Or maybe even both? I should have thought of that – definitely going to toss some into the granola I’ve got left.
Either way, this gingerbread granola makes your house smell like a warm wintery gingerbread paradise while it bakes, and brings back all of the warm and spicy flavors that you love about gingerbread. It’s perfect alone with some milk (I’ve been loving it with almond milk and a drizzle of almond butter), on top of some coconut yogurt, or just all on it’s own :)
It’s also perfect to gift to your loved ones this holiday season – my aunt Lori always looks forward to her next batch of granola from me! You just might want to make a double batch so you have some for yourself…enjoy!
Remember to #bakerita if you try the recipe!
- 3 cups gluten-free rolled oats
- 1 cup pecans
- 1 cup almonds I used a combo of sliced almonds and whole almonds
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- ½ teaspoon kosher salt
- ¼ cup maple syrup
- ¼ cup coconut oil melted
- 3 tablespoons molasses
- 1 teaspoon vanilla extract
- ¼ cup candied ginger chopped
Preheat the oven to 300ºF and line a baking sheet (or 2, if they're smaller) with parchment paper.
In a large bowl, mix together the rolled oats, pecans, and almonds.
In a separate bowl, whisk together the maple syrup, coconut oil, molasses, vanilla extract, ginger, cinnamon, cloves, nutmeg and kosher salt.
Pour the wet ingredients over the dry and stir until all the dry ingredients are coated. Spread the granola mixture into an even layer on the prepared baking sheet(s).
Bake for 45 minutes to an hour, turning the pan every 20 minutes to ensure it doesn't burn.
Remove from the oven and press down slightly to help form clusters, and then let cool completely without disturbing to help the clumps form. Once cooled, toss in the candies ginger, if using.
Store in a sealed container or bag at room temperature for about a month, or in the refrigerator or freezer for longer.
This post is sponsored by Di Oro Living. As always, all opinions are completely my own. Thank you so very much for supporting the brands that support Bakerita.