Gingerbread Granola Recipe

Introduction

Gingerbread granola is a warm, spiced twist on a classic breakfast favorite. Combining crunchy nuts, aromatic spices, and a touch of stem ginger, it’s perfect for cozy mornings or as a snack any time of day.

Ingredients

• 100g mixed nuts (whole hazelnuts, shelled pistachios, almonds, and pecans)
• 50ml vegetable oil
• 100ml maple syrup
• 75ml honey
• 3 balls of stem ginger, chopped, plus 2 tbsp syrup from the jar
• 1 tsp vanilla extract
• 300g porridge oats
• 50g mixed seeds (sunflower and pumpkin seeds)
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 50g raisins or dried cranberries
• ½ tsp sea salt

Instructions

1. Step 1: Preheat the oven to 160°C (140°C fan)/gas mark 3 and line two baking trays with baking parchment. Roughly chop the mixed nuts, leaving a variety of chunky and smaller pieces.
2. Step 2: In a large bowl, combine the vegetable oil, maple syrup, honey, stem ginger syrup, and vanilla extract. Add the chopped stem ginger, porridge oats, mixed seeds, cinnamon, ground ginger, chopped nuts, and sea salt. Stir well to coat all the ingredients evenly.
3. Step 3: Spread the granola mixture in an even layer across the prepared baking trays. Bake for 20 minutes, then give the granola a good stir and return it to the oven for another 15 minutes.
4. Step 4: For chunkier granola, allow the mixture to cool without stirring, then break it into pieces. For a finer texture, stir occasionally while cooling. Once completely cool, mix in the dried fruit.

Tips & Variations

• Try swapping the raisins for chopped dried apricots or cherries for a different fruity twist.
• Use coconut oil instead of vegetable oil for a subtle tropical note.
• Adjust the spices to taste, adding a pinch of nutmeg or cloves for extra warmth.
• Toast the nuts lightly before mixing to enhance their flavor and crunch.

Storage

Store the granola in an airtight container at room temperature for up to one month. Keep it dry to maintain crispness. Enjoy it with yogurt, milk, or as a topping for desserts. No reheating needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh ginger instead of stem ginger?

Fresh ginger will add a sharper, spicier flavor compared to the sweet, preserved stem ginger used in this recipe. If substituting, finely grate fresh ginger and adjust the quantity to taste.

Is this granola gluten-free?

The granola is gluten-free if you use certified gluten-free oats. Always check packaging to avoid cross-contamination if gluten is a concern.

Gingerbread Granola Recipe

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★★★★★

4.6 from 214 reviews

This Gingerbread Granola combines warming spices, crunchy mixed nuts, and naturally sweet maple syrup and honey for a perfect festive breakfast or snack. Infused with aromatic stem ginger and a mix of oats and seeds, this homemade granola offers a delightful balance of sweet and spicy flavors with a satisfying texture that can be enjoyed chunkier or fine, making it an ideal treat to keep in your pantry for up to a month.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: About 6 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 50ml vegetable oil
• 100ml maple syrup
• 75ml honey
• 3 balls of stem ginger, chopped, plus 2 tbsp syrup from the jar
• 1 tsp vanilla extract

Dry Ingredients

• 100g mixed nuts (a mixture of whole hazelnuts, shelled pistachios, almonds, and pecans)
• 300g porridge oats
• 50g mixed seeds (sunflower and pumpkin seeds)
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• ½ tsp sea salt
• 50g raisins or dried cranberries

Instructions

1. Preheat and Prepare Baking Trays: Heat the oven to 160°C (140°C fan) or gas mark 3. Line two baking trays with baking parchment to prevent sticking and ensure even baking.
2. Chop Nuts: Roughly chop the mixed nuts, leaving a variety of chunky and smaller pieces to add texture to the granola.
3. Mix Wet Ingredients: In a large bowl, combine the vegetable oil, maple syrup, honey, ginger syrup from the jar, and vanilla extract. Stir well to blend all the wet ingredients together thoroughly.
4. Add Dry Ingredients: To the wet mixture, add the chopped stem ginger, porridge oats, mixed seeds, ground cinnamon, ground ginger, chopped nuts, and ½ tsp sea salt. Mix thoroughly to ensure all ingredients are evenly coated.
5. Spread on Baking Trays: Transfer the granola mixture onto the prepared baking trays, spreading it out into a single, even layer for uniform cooking.
6. Bake and Stir: Bake in the preheated oven for 20 minutes. Then remove the trays and stir the granola to promote even browning and prevent burning. Return to the oven and bake for an additional 15 minutes.
7. Cool and Add Dried Fruit: After baking, let the granola cool completely. For chunkier pieces, avoid stirring and break into chunks once cool. For a finer texture, stir occasionally while cooling. Once cool, mix in the dried raisins or cranberries.
8. Store: Store the granola in an airtight container. It will keep fresh for up to one month, making it perfect for make-ahead breakfasts or snacks.

Notes

• For chunkier granola, do not stir the granola as it cools; break it into large pieces once completely cool.
• If you prefer a finer granola texture, stir occasionally during the cooling process to break it up.
• Ensure the granola is completely cooled before adding dried fruit to prevent sogginess.
• Use parchment paper lined trays to avoid sticking and ease cleanup.
• This granola can be customized by swapping out nuts and seeds as per your preference.

Keywords: Gingerbread granola, homemade granola, spiced granola, festive breakfast, healthy snack, baked granola, nuts and seeds granola