A bowl of Gingerbread Spiced Granola with Forelle pears

Gingerbread Spiced Granola

A bowl of this Gingerbread Spiced Granola with yogurt or milk provides fuel for a winter day! Lightly spiced and naturally sweetened, this granola is perfect for Christmas morning breakfast.
Course Breakfast
Cuisine Canadian, American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 14
Calories 241kcal
Author Flavour & Savour



  • 5 cups old-fashioned oats certified gluten-free, if necessary
  • 1 cup pumpkin seeds raw
  • 1 cup pecans roughly chopped
  • 2 tsp cinnamon
  • 2 tsp ground ginger
  • 2 tsp allspice
  • 1/2 tsp cloves
  • 1/2 tsp nutmeg
  • 3 tbsp coconut oil melted
  • 2 tbsp molasses
  • 1/3 cup 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.


This Gingerbread Spiced Granola will last for several weeks when stored in an air-tight jar.


Calories: 241kcal | Carbohydrates: 29g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Sodium: 4mg | Potassium: 236mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5IU | Vitamin C: 0.2mg | Calcium: 42mg | Iron: 2.1mg