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Gingerbread Granola
This easy recipe is perfect for Christmas breakfast but it also makes an excellent homemade gift.
Course
Breakfast
Cuisine
American
Season
Winter
Key Ingredient
Almonds, Coconut, Oats
Prep Time
15
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
55
minutes
minutes
Servings
28
1/4 cup servings
Calories
176
kcal
Author
Vintage Kitty
Ingredients
Gingerbread Granola
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
Gingerbread Spice
4
tsp
ground ginger
4
tsp
cinnamon
1 1/2
tsp
cloves
1
tsp
finely ground pepper
1
tsp
allspice
Instructions
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
Nutrition
Calories:
176
kcal