Gingerbread granola

This gingerbread granola is perfect for Christmas, sweetened with molasses and a mix of gingerbread spices. Chopped crystallized ginger, nuts, and cranberries are mixed in after baking for a festive breakfast treat

Course Breakfast

Cuisine American

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings

Calories 198kcal

Author Janice

Equipment

Shop now

Sheet pan

Danish dough whisk

Ingredients

460 grams (5 cups) rolled oats (or large flake oats)
140 grams (1 cup) almonds
120 grams (1 cup) walnuts
100 grams (1 cup) pecans
7.5 mL (1½ teaspoon) ground cinnamon
5 mL (1 teaspoon) ground ginger
2.5 mL (½ teaspoon) ground cloves
2.5 mL (½ teaspoon) ground nutmeg
2.5 mL (½ teaspoon) Diamond Crystal fine kosher salt
80 mL (⅓ cup) coconut oil or unsalted butter
80 mL (⅓ cup) pure maple syrup
80 mL (⅓ cup) Fancy molasses
60 grams (½ cup) dried cranberries
40 grams (¼ cup) chopped crystallized ginger

Instructions

Preheat the oven to 325ºF. Line two large baking sheets (18x13 in) with parchment paper. Set aside
In a large bowl combine the oats, nuts, spices and salt. I like to use a Danish dough whisk to mix granola (you can buy it on Amazon). It works well. Set the mixture aside.
Meanwhile melt the coconut oil with the maple syrup and molasses in a small saucepan over medium heat. Stir well then pour over the oat mixture. Stir to coat all the ingredients with the syrup.
Transfer the mixture to prepared pans. Spread into an even layer from edge to edge.
Bake the mixture for 30 to 40 minutes, stirring it every 10 minutes and moving the pans around in the oven.
Let cool before adding the dried cranberries and candied ginger. Store in a jar.

Notes

Recipe makes almost 9 cups of granola
Calories calculated based on ¼ cup serving.
Recipe makes 28 x ¼ cup servings.

Tried this recipe?Mention @bakesomethingawesome or tag #bakesomethingawesome!

Nutrition