A healthy and addictive homemade festive spin on my standard granola! My Gingerbread Granola recipe, just in time for the holiday season! It’s sweet, crunchy and totally Santa-approved.
If you know me, you know I love granola. So much so, I even have a Top Secret Granola recipe (and even created an art print out of it lol)! I love making huge batches and switching up the nuts, fruits and flavours. You also might know by now, I have a serious love for everything gingerbread, so this combination was kind of inevitable. Now let me tell you, this recipe is truly magical!
DIY Gingerbread Spice
‘Tis the season for all things gingerbread! The gingerbread flavours in this recipe come from the spices. The ginger, cinnamon, allspice and cloves give it depth, spice and warmth, while the maple syrup brings a touch of sweetness. I am so in love… baking your own granola is really so simple. If you want, you can also whip up a batch of my homemade Gingerbread Spice to use in this recipe (and many others this season) in replacement of the individual cinnamon spices. Just use it proportionately!
DIY Food Christmas Gifts
DIY gifts made with love are easy and super special. Granola makes a great gift, and I actually typically package up my granola as gifts. This year, my friends and family can definitely expect this gingerbread version! Put some into a pretty container or jar (I love the Weck jars) and wrap it up with a bow. Voilà!
Ways To Enjoy Gingerbread Granola
I like enjoying my granola with creamy Greek yogurt or my favourite milk. Depending on what I have on hand, throwing season fresh fruit works great in here too! This makes a great breakfast to start your day or a nutritious snack on its own when you need a pick-me-up.
A healthy and addictive homemade gingerbread granola recipe, just in time for the holiday season! It's sweet, crunchy and super festive. Increase the maple syrup to 3/4 cup if you like a sweeter granola.
- 5 cups large flake oats
- 2 cups shredded unsweetened coconut
- 1 1/2 cups pecan halves
- 1/2 cup pumpkin seeds
- 1/4 cup hemp seeds
- 1 tablespoon cinnamon
- 2 1/2 teaspoons ground ginger
- 1 teaspoon allspice
- 1/8 teaspoon cloves
- 1/4 teaspoon salt
- 1/2 cup oil (neutral oil like avocado or canola)
- 1/2 cup maple syrup
- 1 teaspoon vanilla
- 1 cup dried cranberries (optional)
Preheat the oven to 325 F and line two baking sheets with parchment paper.
In a large bowl mix together the oats, coconut, pecans, pumpkin seeds, hemp seeds, cinnamon, ginger, allspice, cloves and salt.
In a separate medium bowl mix together the oil, maple syrup and vanilla. Pour the liquid ingredients over the dry, mix to combine, and spread on the prepared pans. Bake for 15-20 minutes, until light golden brown, tossing half way through. Add the dried cranberries if using.
Cool completely before storing in an airtight container for up to 3 months at room temperature.