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Gingerbread Granola has the classic flavors of the holidays: maple, molasses, pecans, and cinnamon. Sprinkle over yogurt or add berries and milk for a healthy morning meal.
Today I want to share with you one of my favorite granola recipes, Gingerbread Granola. It combines all of my favorite winter flavors, like maple syrup, pecans, cloves, molasses, and cinnamon.
Best of all, it only takes a few minutes to combine your ingredients and spread onto a baking sheet. From there, you just toss it once halfway through baking, allow it to cool, and you have enough granola for a week.
Making Gingerbread Granola
Have you made your own granola before? If not, it’s incredibly easy. Plus, it’s super convenient to keep on hand for quick breakfasts on the run.
First, you’ll preheat your oven and prepare your baking sheet with parchment paper. Then, you’ll combine all of your dry ingredients. Lastly, you’ll combine your wet ingredients in a saucepan on the stove top (this only takes a few minutes).
Then, you’ll combine your dry and wet ingredients, spread them onto your baking sheet, and roast in the oven.
Once your granola has cooled completely, it can be stored in any sealed container. I like to use these cereal containers for my granola. They make for easy pouring and storage.
Homemade Granola Varieties
I love making my own granola. In fact, I have several other recipes that are also easy to customize with your favorite flavors!
I have a wonderful Five Ingredient Vanilla Granola recipe. While basic, it’s a simple recipe to start with and add on your own favorite flavors. Try adding walnuts, pecans, pistachios, or peanuts to your granola.
Or, swap out the vanilla extract for maple or lemon extract. Adding your favorite spices is another option – cinnamon, ginger, or my Chai Spice Blend would be great additions.
My favorite granola is my Peanut Butter and Honey Granola. Filled with peanuts, peanut butter, and honey, it’s the perfect topping for vanilla or berry flavored greek yogurt.
I like to sprinkle granola on top of some vanilla yogurt with raspberries or blackberries. Sometimes I will pour milk on top and eat it like cereal. Either way, this granola takes all of the thinking out of your morning breakfasts.
I used to never eat breakfast. Once I started, I found that I had much more energy and brainpower to make it to lunch, and less cravings for junk food. Oats are very filling and help a great deal in keeping you satisfied until your next meal.
- 3 3/4 cup old fashioned oats
- 1/4 cup ground flaxseed
- 1 cup pecans
- 1/2 tablespoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup maple syrup
- 1/4 cup unsalted butter
- 2 tablespoons molasses
- 1/4 teaspoon salt
- Preheat oven to 300 degrees. Line a baking sheet with parchment paper and set aside.
- In a large bowl, add oats, flaxseed, pecans, cinnamon, ginger, and cloves. Stir to combine, then set aside.
- In a small saucepan over medium-low heat, add maple syrup, butter, molasses, and salt. Stir until butter is melted and ingredients are combined. Remove from heat and pour over dry ingredients. Stir until dry ingredients are evenly coated.
- Pour mixture onto lined baking sheet and spread into an even layer. Place into oven and bake for 30 minutes, stirring once halfway through.
- Remove from oven and allow to cool completely on baking sheet. Granola will harden as it cools. Store in an airtight container at room temperature.
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