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+ servings
Gingerbread Granola
Prep Time
10 mins
Cook Time
45 mins
With lots of ginger, smoky molasses, and abundant spice, this perfectly clumpy gingerbread granola shifts breakfast into full holiday mode. It also makes for an excellent edible holiday gift. To ensure the recipe is gluten-free, be sure to source certified gluten-free oats.
Recipe Type: Breakfast
Keyword: gingerbread granola
Makes: 3 quarts
Author: Elizabeth Stark
  • 3 cups old-fashioned oats
  • 1 1/4 cups raw, hulled sunflower seeds
  • 1 1/4 cups raw, hulled pepitas (aka pumpkin seeds)
  • 1 cup unsweetened coconut flakes
  • ½ cup chopped candied ginger
  • ½ cup brown sugar, packed
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • ½ teaspoon freshly grated nutmeg
  • ¼ teaspoon ground cloves
  • 1 ½ teaspoons fine sea salt
  • ½ cup maple syrup
  • ½ cup extra virgin olive oil
  • 3 tablespoons blackstrap molasses
  • 1 teaspoon vanilla extract
  1. Preheat oven to 325 degrees F. Line a large baking sheet with enough parchment to cover the sides of the pan.
  2. In your largest mixing bowl, combine all ingredients and stir well. Spoon onto prepared baking sheet.
  3. Bake granola 40 - 45 minutes, stopping to stir every 15 minutes, until granola is fragrant and has a rich golden hue. During the last 15 minutes of cook time, keep a close eye – the granola should be just turning a deep golden brown, but not at all burnt. For maximum clumps, stir the granola just enough to prevent burning during the second half of cook time.
  4. Remove granola from the oven and use a silicone spatula to firmly press it into the pan. Set aside and let it cool completely, then break apart, and spoon into a container with a tight-fitting lid.
  5. Granola will keep for 1 month at room temperature.