Gingerbread Granola
This irresistible spiced granola recipe offers the flavors of gingerbread, including molasses, ginger and cinnamon. It's perfect for Christmastime.
Updated by Kathryne Taylor on December 3, 2025
This granola tastes like gingerbread! It’s the perfect granola for Christmastime. It’s irresistibly crisp-ity crunch-ity and full of my favorite winter ingredients—warming spices, pecans and oats. A hearty drizzle of molasses infuses it with classic gingerbread flavor. Its bitterness is offset by sweet maple syrup, dried ginger and cranberries.
This granola is a holiday iteration of my favorite granola recipe. It’s a great way to spend a few minutes of downtime on a leisurely Sunday afternoon, and the resulting batch will make plenty for hurried breakfasts during the workweek.
You could make extra to deliver to friends and family as a special homemade holiday treat. It stores well in a sealed bag or mason jar. Add a bow or a nice little note for a memorable gift!
Serving Suggestions
I like to serve this granola with Greek yogurt or milk and sweet winter fruit, such as:
- Broiled grapefruit
- Segments of orange, grapefruit or clementine
- Pomegranate arils
- Sliced pear or apple
It’s also lovely as a snack. Sometimes, I store granola in the freezer to keep my paws off it. It will keep well for up to 6 months in there. Let it thaw for 5 to 10 minutes before eating, as the dried fruit can freeze solid.
Watch How to Make Gingerbread Granola
More Gingerbread & Granola Treats
If you enjoy the flavors in this recipe, check out these options:
- Gingerbread Cake with Cream Cheese Frosting
- Healthier Gingerbread Cookies
- Whole Wheat Gingerbread Pancakes
- Cranberry Orange Granola or Cranberry Orange Granola Bars
Please let me know how your granola turns out in the comments. I love hearing from you.
Gingerbread Granola
Irresistible spiced granola with the flavors of gingerbread, including molasses, ginger and cinnamon. Sweetened with maple syrup and dried cranberries, this granola is gluten free as long as you use gluten-free oats. Recipe yields 8 cups granola.
Ingredients
- 4 cups old-fashioned rolled oats
- 1 ½ cups raw pecans and/or walnuts
- 1 teaspoon fine sea salt (if you’re using standard table salt, scale back to ¾ teaspoon)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ cup melted coconut oil or olive oil
- ⅓ cup real maple syrup
- ¼ cup molasses
- 1 teaspoon vanilla extract
- ½ cup large, unsweetened coconut flakes* (optional)
- ⅓ cup chopped dried cranberries
- ⅓ cup chopped candied ginger
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a half-sheet pan with parchment paper. In a large mixing bowl, combine the oats, nuts, salt, cinnamon and ground ginger. Stir to combine.
- Stir in the oil, maple syrup, molasses and vanilla. Turn the granola out onto your prepared pan and use a large spoon to spread it in an even layer. Bake for 10 minutes, then remove from the oven and top with coconut flakes (if using). Stir up the mixture to make sure the granola cooks evenly.
- Return the pan to the oven for 8 to 11 more minutes, or until the granola is lightly golden on top. It will continue to crisp up as it cools.
- Top the granola with the chopped cranberries and candied ginger. Let the granola cool before breaking it into pieces and enjoying.
- Store the granola in an airtight container. It should stay fresh for 1 to 2 weeks. Store in the refrigerator for longer shelf life.
Notes
Recipe roughly based on master granola maker Megan Gordan’s base granola recipe, via The Kitchn.
Serving suggestions: I like to serve this granola with yogurt or milk and sweet winter fruit, such as broiled grapefruit, orange slices or pomegranate arils.
Nut details: Raw nuts are preferable, but if you want to use pre-roasted nuts in this granola, mix them in after baking the granola. (They are liable to burn if you bake them along with the other ingredients.)
*Where to buy coconut flakes: Look for them in the baking section at Whole Foods, health food stores or well-stocked grocery stores. The brands I see most often are “Let’s Do Organic” (green package) and Bob’s Red Mill.
Make it gluten free: Use certified gluten-free oats.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Delicious!! Imagine granola that tastes like ginger cookie dough! With a touch of salty-sweet. I will definitely be making it again! I might use a little less oil next time just because I prefer a bit lighter granola. But I love the maple syrup and molasses combo!
Hi, if I want to make a healthier granola, can I omit the molasses, as it’s too high in sugar, and I cook for people with diabetes? Additionally, what other ways can I use the ginger? Would it work if I grate the ginger finely?
Hi Day, eliminating the molasses will not produce the same flavor, and will also reduce the clumping effect. I would eliminate the candied ginger and rely on the ground ginger. Many people have successfully adapted my granola recipes to their tastes and dietary needs, so I encourage you to experiment!