There’s something magical about the warm, spiced aroma of gingerbread wafting through your home. It’s the scent of holiday cheer, cozy sweaters, and happy memories. But what if you could capture that magic in a jar and sprinkle it over your breakfast all season long? Enter this incredibly easy and delicious Gingerbread Granola. This recipe is crispy, deeply spiced, and perfectly sweetened with maple and molasses. It’s the kind of homemade treat that makes your kitchen smell like a festive bakery, but requires barely any effort.
I originally created this recipe on a lazy Sunday morning, craving the flavors of my favorite Gingerbread Cookies but wanting something a little more wholesome to start the day. The result was so good, it immediately became a staple in our holiday rotation. What makes this granola so special is its simplicity. You don't need any fancy equipment or hard-to-find ingredients. In just about 10 minutes of active prep and 30 minutes in the oven, you’ll have a big batch of family-friendly granola that’s perfect for gifting, meal prep, or just snacking straight from the jar. If you loved my Mapley Pumpkin Spice Granola from the fall, you are absolutely going to adore this festive winter twist. Let’s get baking and fill your home with the most wonderful smells of the season!
What is Gingerbread Granola?
So, what in the world is Gingerbread Granola, you ask? Is it made from tiny, crumbled gingerbread men? (Tempting, but no.) Does it involve baking an entire gingerbread house and then smashing it into a bowl with milk? (A valiant effort, but structurally unsound.) The truth is far simpler and even more delightful! It’s your favorite crispy, clustery oat snack, infused with all the warm, cozy spices that define classic gingerbread. We’re talking ginger, cinnamon, cloves, and nutmeg, all hugged by a sweet and sticky binder of maple syrup and molasses. It’s like all the best parts of the gingerbread cookie jar decided to get healthy and have a party in your breakfast bowl. They do say the way to a person’s heart is through their stomach, and let me tell you, gifting a jar of this granola is a surefire path to becoming everyone’s favorite person this holiday season. Ready to win some hearts? Let’s make it!
Why You’ll Love This Gingerbread Granola
You are going to be completely obsessed with this granola, and I’m not just saying that. First and foremost, the incredible flavor is the true star of the show. The combination of almond butter, maple syrup, and molasses creates a rich, caramel-like coating for the oats and pecans, while the homemade gingerbread spice mix fills every single bite with warmth and nostalgia. Your kitchen will smell absolutely heavenly.
Secondly, making granola at home is a massive cost-saver. Store-bought gourmet granola can be shockingly expensive, especially the festive flavors. This recipe uses simple, pantry-staple ingredients to create a generous five cups of granola for a fraction of the price. You control the quality and the sweetness, making it a healthier option, too!
Finally, the toppings and add-ins make it endlessly customizable. While the base recipe with pecans is divine, the fun starts once it’s out of the oven. I love stirring in tart dried cranberries and chewy bits of candied ginger for a real festive punch. It’s the perfect, crunchy topping for yogurt, oatmeal, or even ice cream! If you’re looking for another make-ahead breakfast hero, you have to try my Overnight Chia Seed Pudding as the perfect creamy base for this crunchy granola. Trust me, once you try this homemade version, you’ll never go back to the store-bought stuff. So, what are you waiting for? Let’s gather our ingredients!
How to Make Gingerbread Granola
Quick Overview
This Gingerbread Granola is the definition of simple, satisfying, and delicious. It comes together in one bowl (and one saucepan!), requires just 10 minutes of hands-on prep, and bakes in about 30 minutes. The standout element is the rich, sticky sauce infused with warm gingerbread spices that clings to the oats and pecans, creating the most perfect, crispy clusters.
Prep Time: 10 minutes
Cook Time: 30 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 10 minutes
Yields: About 5 cups
Key Ingredients for Gingerbread Granola
3 Tbsp. almond butter
1/3 cup pure maple syrup
2-3 Tbsp. molasses, unsulfured (not blackstrap)
2 cups old-fashioned rolled oats (GF if needed)
1/3 cup almond flour
2/3 cup pecans
For the Gingerbread Spice Mix:
3/4 tsp. ground ginger
3/4 tsp. ground cinnamon
1/2 tsp. allspice
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/2 tsp. pure vanilla extract
1/8 tsp. salt
Step-by-Step Instructions
Preheat and Prepare: Begin by preheating your oven to 325°F (165°C). This is crucial for even baking. Line a large baking sheet with parchment paper and set it aside.
Create the Wet Mixture: In a medium saucepan over medium-low heat, combine the almond butter, maple syrup, and molasses. Heat this for 4-5 minutes, stirring often. You’ll know it’s ready when the mixture becomes smooth, runny, and perfectly combined. Turn off the heat.
Add the Spices: To the warm saucepan, add all of your gingerbread spice mix ingredients: the ground ginger, cinnamon, allspice, nutmeg, cloves, vanilla extract, and salt. Stir vigorously for about 30 seconds until the spices have completely dissolved into the liquid and the mixture is fragrant.
Combine with Dry Ingredients: Now, add the old-fashioned rolled oats, almond flour, and pecans to the saucepan. (A quick note on the pecans: I like to give them a light crush in my hands before adding them so you get pecan pieces throughout). Stir everything very well until the oats and nuts are thoroughly coated in the sticky, spiced sauce.
Bake to Perfection: Transfer the granola mixture onto your prepared baking sheet. Gently spread it out into a somewhat even layer—you don’t want it too thick, or it won’t crisp up properly. Bake for a total of 30 minutes, but this is the most important part: stir the granola every 10 minutes. This prevents the edges from burning and encourages even browning.
Cool Completely: Once done baking, remove the pan from the oven. The granola will still feel soft and a bit sticky—this is normal! Let it cool completely on the baking sheet for 25-30 minutes. As it cools, it will harden into the classic, crispy granola texture we all love. Do not stir it while it cools if you want to preserve some clusters!
What to Serve Gingerbread Granola With
This granola is a versatile superstar! Here are a few of my favorite ways to enjoy it:
Over Yogurt: A scoop of Greek or coconut yogurt with a generous sprinkle of this granola is a perfect balanced breakfast.
With Milk or a Milk Alternative: Enjoy it like classic cereal with your favorite milk for a cozy start to the day.
On Top of Oatmeal: For the ultimate oat-on-oat experience, sprinkle it over a warm bowl of creamy stovetop oatmeal for a delightful crunch.
As an Ice Cream Topping: Take your dessert game to the next level by using it as a topping for vanilla bean, cinnamon, or even pumpkin ice cream.
Straight from the Jar: Let’s be real, it’s also the perfect healthy-ish snack to munch on by the handful throughout the day!
Top Tips for Perfecting Gingerbread Granola
Don’t Skip the Stirring: Stirring every 10 minutes during baking is non-negotiable for evenly baked, golden-brown granola without any burnt bits.
Let It Cool: Patience is key! The granola needs to cool completely on the baking sheet to become crisp. If you try it while it's warm, it will be soft and chewy.
Customize Your Add-Ins: Feel free to swap the pecans for walnuts, slivered almonds, or pumpkin seeds. After the granola has baked and cooled, stir in dried cranberries, candied ginger, hemp hearts, or coconut flakes.
Molasses Matters: Be sure to use unsulfured molasses (often labeled "light" or "original"). Do not use blackstrap molasses, as it has a very bitter, intense flavor that will overpower the granola.
For Maximum Clusters: When you spread the granola on the baking sheet before baking, press it down gently with the back of your spatula. This helps it stick together as it bakes.
Storing and Reheating Tips
Storing: Once the granola has cooled completely, transfer it to an airtight container. I like using a large glass jar. Stored properly at room temperature, it will stay fresh and crispy for 5-6 days. Always use your best judgment and give it a sniff if you’re unsure.
Freezing: Yes, you can freeze granola! It freezes beautifully. Place the completely cooled granola in a freezer-safe zip-top bag or airtight container. It will keep for up to 3 months. You can let it thaw at room temperature when you’re ready to enjoy it.
Reheating: If your granola loses a little of its crunch after a few days (though it rarely lasts that long in my house!), you can easily revive it. Simply spread it back on a baking sheet and warm it in a 300°F (150°C) oven for 5-10 minutes, watching carefully to prevent burning. Let it cool again, and it will be good as new!
