Gingerbread granola is a crunchy homemade granola made with oats, maple syrup, molasses, spices, and nuts. It bakes in about 30 minutes and gets crisp as it cools. The molasses, cinnamon, ginger, and nutmeg give it classic gingerbread flavor, and it stores well for snacking, breakfast, or gifting.
Homemade granola is one of those easy recipes that feels like a treat but still works for breakfast or snacking. This gingerbread version is crunchy and full of warm spices.
If you’re someone who waits all year for gingerbread season, this is an easy way to get those holiday flavors into yogurt bowls, smoothie bowls, breakfast parfaits, or just right out of the container by the handful.
Ingredients
See the recipe card for exact amounts.
- Large flake oats and quick oats: Using both gives the best texture. Large flakes keep it hearty.
- Slivered almonds: Adds crunch. You can swap in pecans, walnuts, or pumpkin seeds.
- Butter: Helps the granola toast evenly and improves flavor. Coconut oil works if you need dairy-free.
- Maple syrup and brown sugar: For sweetness and caramel flavor.
- Molasses: Key to gingerbread flavor. Use unsulfured molasses, not blackstrap.
- Cinnamon, ginger, nutmeg: Classic gingerbread spice blend.
- Sea salt: Just a bit to balance the sweetness.
Instructions
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Melt the butter and mix it with maple syrup, brown sugar, molasses, cinnamon, ginger, nutmeg, and salt.
- Stir in the oats and almonds until fully coated.
- Spread evenly on the baking sheet and bake for 30 minutes, stirring once halfway.
- Cool completely. The granola will crisp up as it cools.
Store in an airtight container.
Tips for Making Gingerbread Granola
- For fun additions, add dried fruit or chocolate chips after baking so they don’t burn or melt.
- Every oven runs a little differently. Start checking at 24 to 26 minutes if your oven runs hot.
What to Serve Gingerbread Granola With
Try gingerbread granola on yogurt parfaits with vanilla yogurt and sliced fruit, on top of baked apples, with milk like cereal, sprinkled over smoothie bowls, or packed into jars as a homemade holiday gift
More Breakfast Recipes
Storage
Room temperature: Up to 2 weeks in an airtight jar or container.
Freezer: Up to 2 months.
FAQs
Yes. Replacing the butter with melted coconut oil should still work well, although it will change the flavor.
Use certified gluten-free oats. Everything else in the recipe is naturally gluten-free.
Yes. It will seem soft right out of the oven, but it crisps up as it cools. This recipe does not cluster.
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Gingerbread Granola
Equipment
Ingredients
- 2 cups large flake oats
- 2 cups quick oats
- 1 cup slivered almonds
- ¼ cup butter melted
- ¼ cup maple syrup
- ¼ cup brown sugar
- ⅓ cup molasses
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon sea salt
Instructions
- Preheat oven to 350°F (180°C).
- Line a baking sheet with parchment paper.
- Melt the butter and add syrup, brown sugar, molasses, and spices. Mix well.
- Mix the oats and nuts together, then add to the wet mix and stir to evenly coat.
- Spread on the prepared baking sheet and bake for about 30 minutes, stirring halfway.
- Will get crispy as it cools.
- Store in airtight container.
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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