Gingerbread Spiced Granola with yogurt or milk provides fuel for a winter day! Lightly spiced and naturally sweetened, it’s perfect for winter breakfasts.
Gingerbread Spiced Granola–I can’t think of anything more cozy and comforting to have on a winter morning than a bowl of this crunchy goodness.
Make it and your home will smell wonderful! Warm aromatic spices like cinnamon and nutmeg, toasty oats, and maple wafting through my kitchen yesterday made me actually welcome winter weather, even though we had found it hard to return from our tropical vacation the day before.
Making granola always makes me feel like I’ve accomplished something. I’ve made breakfast ( and a wholesome one at that) for several days! And yet, it’s so easy. This recipe takes only thirty minutes in the oven to achieve toasted crunchy bliss.
I’m thinking that a parfait made with this Gingerbread Spiced Granola layered with some Greek yogurt and crisp fresh pears might be perfect for Christmas morning. Easy. Delicious. Nutritious.
One of the best things about making granola is that you can tailor it to suit your likes or dislikes. Switch out the pecans for walnuts or almonds, add a few sunflower seeds, toss in some hemp hearts, add dried cranberries or chopped dried apricots. Any of those flavours would work well with gingerbread spices. Serve it with yogurt, milk or your favourite non-dairy milk. Cashew milk is my current crush. I topped it with some fresh diced pears today.
In the fall, I like to make Apple Cinnamon Granola, in the spring this Cherry Vanilla Grain-Free Granola is my favourite, but at this time of year, when the mornings are frosty, Gingerbread Spiced Granola takes top billing!
This Gingerbread Spiced Granola
- is gluten-free (when made with certified gluten-free oats)
- is quick and easy
- is great to have on hand for a quick breakfast
- makes a wholesome topping for yogurt
- tastes like gingerbread!
Gingerbread Spiced Granola
- Heat oven to 250°F. Line a large baking sheet with parchment paper.
- In a large bowl, combine oats, pumpkin seeds, pecans, and spices.
- Melt coconut oil and whisk in molasses and maple syrup. Add to oat mixture and stir to combine evenly.
- Spread evenly on the baking sheet and bake for 30 minutes, stirring every 10 minutes until lightly browned and slightly crisp. Cool completelly. Add optional dried cranberries. Store in an airtight container.
Love making your home smell “homey”?
See this post. Make Your Own Simmering Holiday Potpourri
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