This Gingerbread Granola is super easy to make and great for snacking, yogurt parfaits or as a thoughtful homemade gift. Gingery, sweet, crunchy, nutty and so good, you’ll want to eat this granola all year long!
It only takes an hour to make Gingerbread Granola, so if you are still in search of that perfect homemade gift, this is it! Lots of house guests that need to be fed, the kids are home from school, everyone is busy, so a breakfast food gifts are welcomed and appreciated.
Granola is a staple in my house. Most mornings start with a yogurt parfait topped with fruit and of course granola. Its an easy, fast breakfast that is perfect for me since I am a night owl. Most mornings feel rough and they ALL require lots and lots of coffee, so I need a breakfast I can make in my sleep.
During the warmer months, I eat fresh fruit on top my yogurt parfaits, but when winter rolls around, I switch to fried apples or homemade applesauce. Perfection when you top it with Gingerbread Granola!!! I love the crunch it brings the parfait with the mixture of pecans, almonds, large flakes of coconut and lots of oats…all baked in a syrupy caramel of brown sugar, honey and molasses! There’s cinnamon, allspice, cloves and black pepper too!
But what really makes this granola is the crystallized ginger. These little ginger bits are golden jewels that sweet, spicy, and chewy. So yummy!
If you are making this granola for gifts, buy your ingredients in bulk! I bought a huge bag of crystallized ginger at Costco at a fraction the price you’ll find in the spice aisle. It keeps well and I use it in lots of baked goods to add extra flavor.
I often find that Costco is the best place to buy nuts as well. The recipe calls for sliced almonds, which seem to be getting harder to find and are more expensive than whole almonds. Don’t break the bank or wear yourself out looking for them. You can always chop whole almonds into pieces instead.
Also, make sure you buy unsweetened coconut flakes. Sweetened coconut will burn!!! I like the really large ones and my favorite brand is Bob’s Red Mill, but any dried, unsweetened coconut will work.
- 4 cups rolled oats
- 1 cup sliced almonds
- 1 cup unsweetened coconut large flakes
- 1 cup pecans chopped
- 4 tsp gingerbread spice
- 1/2 cup plus 2 TB dark brown sugar
- 1/3 cup vegetable oil
- 1/4 cup molasses
- 1/4 cup honey
- 1/4 cup coca-cola apple juice or gingerale
- Pinch baking soda
- 4 tsp vanilla extract
- 1/4 cup crystallized ginger finely chopped
- 4 tsp ground ginger
- 4 tsp cinnamon
- 1 1/2 tsp cloves
- 1 tsp finely ground pepper
- 1 tsp allspice
Preheat the oven to 300F and line two cookie sheets with parchment paper.
In a large bowl, combine oats, almonds, coconut, pecans and gingerbread spice.
Give the ingredients a very good stir to evenly distribute spices.
In a medium sauce pan, combine sugar, honey, molasses, oil and juice/soda.
Bring to boil over medium high heat, while stirring constantly.
Once mixture starts to boil, add baking soda, stir and cook one more minute.
Remove from heat and stir in vanilla extract.
Carefully pour syrup over oat mixture in a steady stream, while using a spatula to mix ingredients.
Divide granola between the two pans evenly and spread into a a thin layer.
Bake, stirring granola every 10 minutes.
In the last 10 minutes add the crystallized ginger and stir.
Should take between 30-40 minutes to bake granola. (Granola should look mostly dry and golden when done)
Remove from oven and let cool completely.
Store in airtight containers