Gingerbread Spiced Granola with yogurt or plant-based milk provides fuel for a chilly winter day! Lightly spiced and naturally sweetened, it's a perfect choice for a healthy winter breakfast.
Homemade 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!
❤️This gingerbread granola recipe
- is gluten-free (when made with certified gluten-free oats)
- is quick and easy. It takes only 30 minutes in the oven.
- makes a wholesome topping for yogurt
- is great to have on hand for a quick breakfast.
- It will last for several weeks when store in an airtight container. Make ahead for the holidays!
- It tastes like gingerbread!
Making granola always makes me feel like I've accomplished something. I've made a wholesome breakfast for several days! And yet, it's so easy. This recipe takes only thirty minutes in the oven to achieve toasted crunchy bliss.
However, at this time of year, when the mornings are frosty, Gingerbread Spiced Granola takes top billing!
And wouldn't a parfait made with this Gingerbread Spiced Granola layered with yogurt and crisp fresh pears or persimmons be perfect for Christmas morning?
Easy. Delicious. Nutritious.
Before we get to the full recipe, here are a few notes about the ingredients.
- rolled oats: old fashioned oats, not quick oats. Use certified gluten-free oats, if necessary.
- nuts and seeds: raw pumpkin seeds, pecans, and/or pistachios.
- gingerbread spices: cinnamon, ginger, allspice, cloves and nutmeg
- coconut oil: melted, to promote toasting and browning of the oats
- molasses: adds that special gingerbread flavour! I use cooking molasses, not fancy molasses or blackstrap.
- maple syrup: for natural sweetness
- dried cranberries: optional, but cranberries give it a festive touch!
🔁 Make this recipe your own!
One of the best things about making granola is that you can tailor it to suit your likes or dislikes. For example, you can substitute walnuts, almonds or pistachios for pecans, add a few sunflower seeds, or toss in some hemp hearts.
If you like dried fruit in your granola, 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 plant-based milk. Cashew milk is my current crush. I often top a bowl of this granola with some fresh sliced pears.
How to store gingerbread granola
Homemade granola will last for several weeks if you store it properly. I like to store mine in an airtight glass jar in the pantry. I often make a double batch and bake it on two trays.
Love gingerbread flavours? Check these 6 Easy Gingerbread Recipes for more inspiration!
When you make this gingerbread granola recipe, please leave a comment and a rating below. I love hearing when you've made one of my recipes. Subscribe to my weekly newsletter and never miss a recipe!
🗒 More healthy breakfast recipes
Love making your home smell "homey"?
See this post. Make Your Own Simmering Holiday Potpourri
This post was originally published in 2017. It has been updated with new photos and information.
📖 Recipe Card
Gingerbread Spiced Granola
- 5 cups old-fashioned oats, certified gluten-free, if necessary
- 1 cup pumpkin seeds raw
- 1 cup pecans roughly chopped
- 2 teaspoons cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons allspice
- ½ teaspoon cloves
- ½ teaspoon nutmeg
- 3 tablespoons coconut oil melted
- 2 tablespoons cooking molasses
- ⅓ cup pure maple syrup
- 1 cup dried cranberries optional
- Heat oven to 250°F. Line a large baking sheet with parchment paper.
- In a large bowl, combine oats, pumpkin seeds, pecans, and spices.
- In a Pyrex measuring cup or small bowl, melt coconut oil. 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 completely. Add optional dried cranberries. Store in an airtight container.